Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)

Abstract

The phenolic compounds in the grape skins of Cabernet Sauvignon (CS), Merlot (ML), Syrah (SY) and Marselan (MS) from Shacheng, in China, were compared using HPLC-MS/MS. The results showed that the types and levels of phenolic compounds varied greatly with cultivars. Malvidin derivatives were the main anthocyanins. CS and ML showed a higher content of malvidin-3-O-(6-O-acetyl)-glucoside than malvidin-3-O-(trans-6-O-coumaryl)-glucoside, while SY and MS differed from CS and ML. ML had higher delphinidin and cyanidin derivatives, SY had higher peonidin derivatives, while malvidin and petunidin were higher in MS. The total content of flavonols, flavan-3-ols, phenolic acids and stilbenes in grape skins showed no difference among CS, ML and MS. Isorhamnetin-3-O-glucoside (CS, ML, MY), quercetin-3-O-glucoside (SY), procyanidin trimer (SY, MS), procyanidin dimer (CS, ML), syringetin-3-O-glucoside, trans-cinnamic acid and resveratrol were the most abundant non-anthocyanin phenolic compounds. Cluster analysis showed that CS and ML, and SY and MS had similar phenolic profiles. INTRODUCTIONPhenolic compounds in red grape skins are one of the most important parameters in determining red wine character and quality, and directly influence consumers' overall acceptance (Li et al., 2011). They contribute to the mouthfeel, colour and stability of red wines; some of them also exhibit potent biological activities (Gómez-Alonso et al., 2007). Phenolic compounds, mostly originating from grape berries, are transferred into wine during the winemaking process (Salas et al., 2003). The main phenolic compounds in red grapes and red wine are anthocyanins and non-anthocyanins, which include flavonols, flavan-3-ols, phenolic acids (including hydroxycinnamic acids and hydroxybenzoic acids) and stilbenes (Monagas et al., 2005;Li et al., 2011;Zhang et al., 2015). Anthocyanins, which are directly responsible for red grape and red wine colour (Mateus et al., 2002;Revilla et al., 2009), are composed of the monoglucosides of five anthocyanidins, namely delphinidin, cyanidin, petunidin, peonidin and malvidin, along with the corresponding acetyl, p-coumaroyl and caffeoyl derivatives (Liang et al., 2008;Raúl et al., 2009). Flavonols, which influence red wine coloration by co-pigmentation (Boulton, 2001), consist of the glycosides of myricetin, quercetin, kaempferol, isorhamnetin, syringetin and laricitrin (Raúl et al., 2009). The flavan-3-ols found in the skin and seed are mainly catechin, epicatechin, gallocatechin, epigallocatechin and their corresponding polymers. Flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines (Monagas et al., 2005), and they also play an important role in the stabilization of the red colour in wines (Sun et al., 2007). Stilbenes (mainly resveratrol) exhibit significant antioxidant properties in the prevention of arteriosclerosis and coronary heart disease (Sun et al., 2002).The amount of phenolic compounds in grapes is influenced by the grape variety, along with viticultural and environme...

Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile

“…Shi et al . () observed a malvidin‐3‐ O ‐glucoside content almost four times higher than the observed in the present work in the grape skin of Syrah grape pomace. However, the authors applied much more severe extraction conditions, using acidified methanol as solvent and performing four sequencial extractions of 10 min with ultrasonic vibration followed by 30 min of shaking.…”

Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China

“…Ke Zhang et al Figure 2 shows the total anthocyanins content in these grape cultivars, which ranged from 8.29 to 20.34 mg/g, with the increasing order CF<SY<PV<MS<CS. It has been reported elsewhere that there are significant differences in the anthocyanins content of Cabernet-Sauvignon, Syrah and Marselan, with a decreasing order of MS>SY>CS, which is inconsistent with our results (Shi et al, 2016). In addition, the previous studies in the Beijing region of China indicated that the anthocyanins content of Syrah was higher than in Cabernet Franc and Marselan (Xing et al, 2018).…”

“…Similarly, among these individual monomeric anthocyanins, malvidin-3-Oglucoside appeared to be the dominant monomeric anthocyanin in CF, CS, MS, PV and SY, accounting for 41.14%, 35.67 %, 40.36 %, 41.67 % and 50.13 %, respectively. As in the previous reports (Shi et al, 2016), delphidin-3-O-glucoside (CS, MS) and peonidin-3-Oglucoside (SY) were the second most abundant non-acylated anthocyanins. In our studies, the delphidin-3-O-glucoside in four grape (CF, CS, MS, PV) was the most abundant nonanthocyanins.…”

Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

“…The bioactive compounds, including simple phenolics, flavonoids, anthocyanins, stilbenes, proanthocyanidins and vitamin E, are important phytochemicals in grapes. Simple phenolic compounds of grapes are hydroxycinnamic acid (p-coumaric, caffeic, sinapic and ferulic acids) and hydroxybenzoic acid (gallic, gentisic, protocatechuic and p-hydroxybenzoic acids) (Georgiev et al, 2014;Shi et al, 2016). Several phenolic compounds are found in the skins, pulp and seeds of grapes (Nile et al, 2013).…”