Influence of locality on content of phenolic compounds in white wines

Lampíř, Lubomír; Pavloušek, Pavel

doi:10.17221/337/2013-cjfs

Cited by 20 publications

(17 citation statements)

References 24 publications

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“…Each terroir is affected by climatic, geological, and soil factors, and also by human activity. Each grape produced in a specific terroir reflects the locality in its chemical composition (Lampíř & Pavloušek 2013). Phenolic compounds are divided into two main groups: nonflavonoids and flavonoids.…”

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confidence: 99%

Influence of ageing on changes in polyphenolic compounds in red wines

Balga¹,

Leskó²,

Ladányi³

et al. 2014

Czech J. Food Sci.

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Balga I., Leskó A., Ladányi M., Kállay M. (2014): Influence of ageing on changes in polyphenolic compounds in red wines. Czech J. Food Sci., 32: 563-569.The phenolic compounds of wines were measured in two local cultivars -Blaufränkisch and Turán, and three worldwide known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experiment was carried out in a cool climate wine region in Eger in the vintage of 2009. We have investigated the profile of phenolic contents in new wines and in aged wines. We have compared these wines in two ageing stages. The content of total polyphenols, anthocyanin, leucoanthocyanin, catechin, the colour intensity and hue were evaluated by a spectrophotometer. Stilbenes (SB) were identified and quantified by HPLC. The content of SB in new wines ranged from 0.44 mg/l to 2.25 mg/l. In aged wines the SB ranged from 0.05 mg/l to 3.12 mg/l. These compounds were influenced significantly by ageing. The positive health effects and the quality attributes of polyphenols would be important to obtain more information about the quality of wines from the nutritional point of view and from the wine processing aspect.

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confidence: 99%

Influence of ageing on changes in polyphenolic compounds in red wines

Balga¹,

Leskó²,

Ladányi³

et al. 2014

Czech J. Food Sci.

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“…Similar to this study, Sen & Tokatli (2014) also reported that Muscat white wines could be distinguished from other white wines with a higher hydroxycinnamic acid content. Likewise in their research, Lampir & Pavlousek (2013) reported caftaric acid as the most dominant phenolic compound in Moravian Muscat wine (37 mg/L), followed by p-coutaric acid (14 mg/L). They also reported that the average content of these compounds was much lower in Perna, a site which is comprised of geological limestone bedrock (8 mg/L and 3 mg/L, respectively).…”

Section: Phenolic Compounds Of Muscat Of Bornova Winesmentioning

confidence: 78%

“…Gallic and protocatechuic acids normally range between 2.33 to 3.56 mg/L and 0.96 to 3.41 mg/L, respectively. Compared to Muscat of Bornova wines, Lampir & Pavlousek (2013) reported that gallic and protocatechuic acid concentrations were lower at 1.2 and 1.4 mg/L in Moravian Muscat wine, respectively. Catechin is one of the major flavan-3-ol monomers found in grapes and wines, and the concentration of catechin was found to be from 5.16 to 11.41 mg/L in Muscat of Bornova wines.…”

Section: Phenolic Compounds Of Muscat Of Bornova Winesmentioning

confidence: 85%

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A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

Karaoğlan

Cabaroğlu

2020

Food Sci. Technol

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This study was performed in two different terroirs and for two vintages (2012 to 2013). Production of Muscat of Bornova wines was carried out in the winery of a commercial cellar. Locations of studied terroirs (vineyards) can be seen in Figure 1. All cultivation techniques were the same for both vineyards. Wine production used Muscat of Bornova grapes from the selected areas Healthy cv. Muscat of Bornova grapes were manually harvested in the first two weeks of August at both vineyards (the harvest dates were 13.08.12 and 18.08.13 for Menderes, 6.08.12 and 10.08.13 for Kemaliye). Standard white wine production method with minimal skin contact was adopted (Selli et al., 2006). The wines were bottled and stored at 15 °C for four months prior to analysis. General and meteorological properties of the studied vineyards are given in Supplemental File 1 (Supplementary Material). On the Menderes terroir, the reported annual precipitation and temperature values (maximum, minimum and average temperatures) were higher than normal for both vintages, especially in 2013 vintage. On Menderes terroir, the reported rainfall was distributed through the whole year at expected times in both vintages, however, in Kemaliye terroir, unexpected rainfalls were reported in June, July and August 2013. 2.2 Soil analysis The samples for soil analysis were obtained from the center of subplots at depths of 30 and 60 cm at the onset of ripening of the vines (the end of July). The Bouyoucos hydrometer method

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“…Kumšta et al (2012) analyzed 43 different Riesling wines from four vintages and 16 different localities in six sub-viticultural regions and reported that phenolic composition of the grapes and wines varied with the localities and the wines; wine regions were related to trans-resveratrol concentration. Lampíř and Pavloušek (2013) investigated the effects of regions on phenolic compounds of white wines produced from grapes grown in two different regions of Czech Republic and reported that protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)catechin and (-)-epicatechin were significantly influenced by terroir.…”

Section: Individual Phenolic Compounds Of Winesmentioning

confidence: 99%

White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition

Bayram

Kayalar

2018

OENO One

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Aim: In this study, aroma and phenolics of wines produced from Narince grapes harvested from two different localities (Emirseyit and Erbaa) of Tokat province (Turkey) were analyzed, and their effects on wine quality were assessed.Methods and results: Samples were subjected to physicochemical, total phenolics, individual phenolics and aroma compounds analyses. Gallic acid content of the Erbaa and Emirseyit wines at the end of fermentation was respectively 3.49 mg/L and 3.09 mg/L; (+)-catechin content 23.46 mg/L and 21.30 mg/L; and (-)-epicatechin content 9.46 mg/L and 8.74 mg/L. The differences in gallic acid and (-)-epicatechin contents of the wines produced from the grapes harvested from Erbaa and Emirseyit were found to be significant at the end of fermentation. A total of 31 aroma compounds were also analyzed in the wines. The aroma substances were the same in both wines (with the exception of E-3-hexanol found exclusively in Erbaa wines), but the levels were different: the wines produced from the grapes harvested from Erbaa (205605.32 μg/L) had higher total aroma compounds than the wines produced from the grapes harvested from Emirseyit (179547.85 μg/L).Conclusion: There were no distinctive differences in total phenolics of Narince wines produced from two different localities, but there were differences in individual phenolics and aroma compounds.Significance and impact of the study: The differences in some individual phenolics and aroma compounds of wines produced from grapes harvested from different localities are consistent with the concept of “terroir”.

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Influence of locality on content of phenolic compounds in white wines

Cited by 20 publications

References 24 publications

Influence of ageing on changes in polyphenolic compounds in red wines

Influence of ageing on changes in polyphenolic compounds in red wines

A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition

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