Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Abstract

Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originating from high-altitude areas. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Merlot (ME) and Cabernet Sauvignon (CS) wines. Cabernet Sauvignon wines showed richer tannins with increasing altitude. Merlot and CS wines from higher altitude vineyards, showed a greater antioxidant capacity. Salicylic acid, syringic acid, caffeic acid, (+)-catechin, (−)-epicatechin, and the sum of individual phenolic compounds in the wines increased with altitude based on the results of HPLC. The scores of the sensory evaluation of ME wines increased with higher altitude. The highest score was determined for CS wine originating from 2 608 m. A clear grouping of wines according to grape cultivar and vineyard altitude was observed by principal component analysis. Regression analysis showed that altitude, followed by sunshine hours, made the greatest contribution to differences in the phenolic characteristics and antioxidant activity of red wines at different sites in a high-altitude region. INTRODUCTIONEnvironmental factors such as light and field management practices have a combined effect on grapevine physiology and wine quality (Spayd et al., 2002;Feng et al., 2017). The French term "terroir" is used to define the geographical and environmental origin of grapes grown and harvested during a certain vintage (Deloire et al., 2008). This term includes all regional parameters, such as soil type, climate and orography (Douglas et al., 2001). Terroir is an important factor affecting grape and wine composition (Roullier-Gall et al., 2014).Altitude is usually considered an indirect control on the environmental conditions affecting plant metabolism (Kumar et al., 2006). Therefore, altitude may have a strong effect on climatic conditions that affect grape development and wine quality (Mateus et al., 2002). In particular, altitude gradient may reflect the integrated variation in temperature, humidity and solar radiation in a mountainous region with high vertical zonality (Zhang et al., 2005).Phenolic compounds contribute to a wine's organoleptic characteristics, such as mouthfeel and colour, and are associated with anti-cancer and cardiovascular protection and antioxidant activity (Burns et al., 2000;Skerget et al., 2004). The phenolic compound concentrations of grapes are affected by time of harvest and grape ripeness levels, thereby affecting the flavour and quality of the resulting wine. Phenolic compound concentrations are also affected by genotypes, viticultural practices and environmental conditions (Downey et al., 2006). Variation in phenolic characteristics of wine grapes has often been observed at different altitudes and also has been characterised by regional differences (Mateus et al., 2001(Mateus et al., , 2002Liang et al....

Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties

“…When grape varieties were compared, Cabernet Sauvignon wines showed a significantly higher mean salicylic acid content compared to Rondo wines (Table 4). Furthermore, the mean content of salicylic acid in Cabernet Sauvignon wines was higher than in Merlot, which is consistent with the results of Jin et al (2017).…”

Free Radical-scavenging Activity and Anthocyanin Profiles of Cabernet Sauvignon and Merlot Wines from Four Wine Grapegrowing Regions in China

“…The most prominent anthocyanin was Mv, which accounted for 40.73% (from 37.12 to 44.34%) and 37.94% (from 31.75 to 44.82%) of the total content in the Cabernet Sauvignon and Merlot wines respectively. This is in agreement with the findings of previous research (Bouzas-Cid et al, 2016;González-Neve Jin et al, 2017). The findings show that Mv was the most abundant anthocyanin in all the investigated wines.…”

“…For DPPH, the values of wines varied from 4 670.4 to 6 179.4 μM TE/L for the Cabernet Sauvignon wines, and 3 857.0 to 5 304.1 μM TE/L for the Merlot wines. The range of the data obtained is in agreement with a previous study (Jin et al, 2017). The values of DPPH free radicals decreased in the order XNYQY > HBSC > SXXN > HBCL in the Cabernet Sauvignon wines and XNYQY > HBSC > HBCL > SXXN in the Merlot wines, but the antioxidant activities of the two monovarietal wines in the SXXN and HBCL regions were non-significant (p < 0.05).…”

“…Cheng et al (2014) suggest that Cabernet Sauvignon berries from soils with less water and organic matter contain higher levels of 3',5'-substituted, O-methylated and acylated anthocyanins, which represent a positive characteristic conferring more stable pigmentation to the corresponding wine. In addition, it has been indicated that the total anthocyanins of the Malbec variety (Vitis vinifera L.) increased dramatically with higher elevations in Mendoza, Argentina (Bajda, 2007), while the skins were five times thicker at 1 500 m than at 850 m. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Cabernet Sauvignon and Merlot wines (Jin et al, 2017). Due to large phenolic compounds in wine, wine is considered to possess the ability to scavenge excess radicals (Liu et al, 2018).…”

“…Due to large phenolic compounds in wine, wine is considered to possess the ability to scavenge excess radicals (Liu et al, 2018). Positive correlations between total phenolics and antioxidant capacity have been reported (Gómes-Plaza et al, 2006;Orak, 2007;Jin et al, 2017). Many studies indicate that the consumption of small amounts of red wine on a regular basis reduces the risk of cardiovascular disease, atherosclerosis and certain types of cancers; this benefit is attributed to the antioxidant properties of the polyphenolic compounds (Mazza et al, 1999;Yilmaz & Toledo, 2004).…”