Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Liang, Na-Na; Zhu, Baoqing; Han, Sheng; Wang, Jinhua; Pan, Qiu-Hong; Reeves, Malcolm J.; Duan, Chang‐Qing; He, Fei

doi:10.1016/j.foodres.2014.06.048

Cited by 63 publications

(72 citation statements)

References 33 publications

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“…The total monomeric anthocyanin content (TMAC) of the wine increased markedly with altitude in the ME and CS wines produced in the higher altitude region. This was in agreement with the results for Touriga Francesca wines, in which anthocyanin content increased with increasing altitude from 150 m to 250 m (Mateus et al, 2002), as observed for the CS grapes (Liang et al, 2014). Anthocyanins originally synthesised in the skin of red grapes after véraison are responsible for the colour and stability of wine.…”

Section: Altitude (M) Mat (°C) Aht (°C) Alt (°C) Atd (°C) Rh (%) R (Msupporting

confidence: 92%

“…The monomeric anthocyanins in red wines originate mainly from the grape skins. Environmental factors could affect the biosynthesis and accumulation of each anthocyanin in the skin (Liang et al, 2014). A higher altitude generally corresponds to more intense sunlight, lower temperature, greater temperature difference between day and night, and more extreme environmental conditions (Mateus et al, 2001), all of which are important factors affecting the production of anthocyanins.…”

Section: Content Of Wine Anthocyanin Composition Five Monomeric Anthomentioning

confidence: 99%

“…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, 2014). Higher altitudes synchronise with a lower temperature and higher humidity, which may be beneficial to carotenoid accumulation (Oliveira et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the average temperature difference between daytime and night time was found to increase from 2 282 m to 2 608 m in the present study ( Table 2). The temperature difference between daytime and night time has an essential impact on grape sugar accumulation, which could be coupled with the conversion of anthocyanidin into anthocyanins in grapes (Liang et al, 2014). Therefore, grapes at higher altitudes subjected to major differences in temperature between day and night could explain the high anthocyanin content observed in the wines (Yamane et al, 2006).…”

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confidence: 99%

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

Jin

Liu

2017

SAJEV

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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....

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Section: Altitude (M) Mat (°C) Aht (°C) Alt (°C) Atd (°C) Rh (%) R (Msupporting

confidence: 92%

Section: Content Of Wine Anthocyanin Composition Five Monomeric Anthomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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

Jin

Liu

2017

SAJEV

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“…Flavonoids form the largest group of natural phenolic antioxidants with more than 6000 representatives [32]. They can be found in the skin of red grapes [33,34] and in red wine [34], in various citruses [35], onion [36] and honey [37], but leaves of stevia [38] and green tee contain them in considerable amounts too [39]. Various seeds and spices like mustard, ginger, fennel and pepper contain large amounts of phenolic acids [40], and curcuminoids can be found in turmeric [27].…”

Section: Classification Sourcementioning

confidence: 99%

Natural antioxidants as stabilizers for polymers

Kirschweng

Tátraaljai

Földes

et al. 2017

Polymer Degradation and Stability

158

126

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LC‐QTOF characterization of non‐anthocyanic flavonoids in four Tunisian fig varieties

et al. 2018

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Flavonoids are compounds characterized by antioxidant activity, and their intake in the human diet is considered useful for health and nutrition. Non-anthocyanic flavonoids in 4 different types of Tunisian figs belonging to the smyrna-type Ficus carica varieties known as Kholi, Tchich Asal, Himri, and Bidhi were studied by liquid chromatography/high-resolution mass spectrometry UHPLC-QqTOF. Twenty-two compounds belonging to the classes of flavanones (naringenin and eriodictyol), flavones (3 apigenin and 5 luteolin derivatives), and flavonols (2 kaempferol and 7 quercetin derivatives) were identified. Three O-methoxy flavonols (tamarixetin, syringetin, and isorhamnetin-3-O-glucoside) were found in figs for the first time. Total content of non-anthocyanic flavonoids found in dark varieties (between 410 and 830 mg/kg) show that these F. carica are fruits qualitatively and quantitatively rich of dietary polyphenols.

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Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Cited by 63 publications

References 33 publications

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

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

Natural antioxidants as stabilizers for polymers

LC‐QTOF characterization of non‐anthocyanic flavonoids in four Tunisian fig varieties

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