The Phenolic Potential of Wines from French Grape Varieties Cabernet Sauvignon, Merlot and Syrah Cultivated in the Region of Thessaloniki (Northern Greece) and Its Evolution during Aging

Abstract

The aim of this work is mainly to determine the effect of the pedoclimatic conditions ("terroir") on the phenolic composition of wine originated from three French red grape varieties Cabernet Sauvignon, Merlot and Syrah, cultivated in the region of Thessaloniki (Northern Greece); simultaneously a study of its evolution during aging in a stainless steel tank, in oak barrels of different origin and in bottles is conducted. Additionally, in this work, we try to compare the evolution of phenolic composition of wines during aging in French medium toast oak barrel and in American heavy toast oak barrel. For this reason, 20 red wine samples originated from this area were analyzed. The color markers were measured by UV-spectrometry, while the phenolic acids and catechin content of the wine samples and their evolution during aging were determine by UVis-High performance liquid chromatography. Significant differences detected among the three grape varieties regarding color parameters, total anthocyanins and some phenolic acids. The increase of the extraction time during vinification affected the amounts of phenolic acids, catechin, total phenolic index (TPI) and tannin content. Gallic acid and catechin were the most abundant phenolic compounds and their amounts, as well as the concentrations of several phenolic acids were significantly affected during the storage period. Finally, the phenolic composition and the amounts of phenolic acids did not appear to be affected by the origin of oak barrels.

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

“…In the present study, subunit levels of catechin, epicatechin and epicatechin gallate generally decreased as a function of wine age. Multiple studies have investigated the effects of age on phenolic composition, finding similar results where subunits catechin and epicatechin decrease as a function of ageing, in most cases, indicative of polymerisation and condensation reactions (Balga et al, 2014;Cassino et al, 2019;McRae et al, 2012;Stavridou et al, 2016). Additionally, range differences between the minimal and maximal values for catechin and epicatechin decreased in the order from F1 to F3, which allude to increased structural modifications across each polymeric proanthocyanidin fraction.…”

“…However, the correlation may not be indicative of a cause. Other factors may also affect the chemical evolution of phenolic compounds, such as grape origin and oenological parameters, such as maceration and maturation duration, and barrel ageing regimes (Barak and Kennedy, 2013;Stavridou et al, 2016;Yacco et al, 2016), which are indicative of seasonal differences between vintages.…”

Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods

“…Some of the most popular grape cultivars used in viticulture are Cabernet Sauvignon, Syrah, or Merlot. Wines produced using those cultivars are characterized by a deep, ruby color, a good taste, and a characteristic odor [7][8][9]. The main healthy components obtained from wine consumption are polyphenols.…”

Phenolic Composition, Chromatic Parameters and Antioxidant Activity “in vitro” in Tropical Brazilian Red Wines

“…The choice of samples was due to the fact that Syrah and Cabernet Sauvignon grapes are among the main varieties used in the elaboration of red wines in the São Francisco Valley and are pointed as important for winemaking in Brazil [16]. In addition, the demand and appreciation of the Syrah and Cabernet Sauvignon wines have been verified in the national and international markets [17,18,19,20].…”