figshare
Browse
ljfp_a_1233117_sm0070.docx (182.45 kB)

Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera

Download (182.45 kB)
Version 2 2017-01-19, 09:29
Version 1 2016-10-20, 05:03
journal contribution
posted on 2017-01-19, 09:29 authored by Si-Yu Li, Fei He, Bao-Qing Zhu, Jun Wang, Chang-Qing Duan

The phenolic and chromatic characteristics of dry red wines made from native Chinese species (Vitis amurensis and its hybrids, and V. davidii) and V. vinifera were evaluated by high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry and spectrophotometer, respectively. V. amurensis and its hybrids wines had higher phenolic percentage of non-coumaroylated 3, 5-O-diglucosidic anthocyanins, V. davidii wines had higher phenolic percentage of coumaroylated 3, 5-O-diglucosidic anthocyanins, kaempferol-3-O-glucoside, and quercetin-3-O-rhamnoside, V. vinifera wines had higher phenolic percentage offlavan-3-ols and 3-O-monoglucosidic anthocyanins. Wines of native Chinese species had relatively higher blue % value and lower red % value. By the use of principal component analysis and Pearson correlation analysis, specific phenolic compounds could be recognized as phenolic fingerprints of different wines, which not only play an important role in wine differentiation, but also explain their chromatic differences.

Funding

This study was supported by the China Agriculture Research System, Grant number CARS-30 to Chang-Qing Duan.

History

Usage metrics

    International Journal of Food Properties

    Licence

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC