Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evolution of 49 Phenolic Compounds in Shortly-aged Red Wines Made from Cabernet Gernischt (Vitis vinifera L. cv.)

  • Li, Zheng (Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Pan, Qiu-Hong (Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Jin, Zan-Min (Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • He, Jian-Jun (Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Liang, Na-Na (Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Duan, Chang-Qing (Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University)
  • Published : 2009.08.31
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Abstract

A total of 49 phenolic compounds were identified from the aged red wines made from Cabernet Gernischt (Vitis vinifera L. cv.) grapes, a Chinese characteristic variety, including 13 anthocyanins, 4 pryanocyanins, 4 flavan-3-ol monomers, 6 flavan-3-ol polymers, 7 flavonols, 6 hydroxybenzoic acids, 5 hydroxycinnamic acids, 3 stilbenes, and 1 polymeric pigment. Evolution of these compounds was investigated in wines aged 1 to 13 months. Variance analysis showed that the levels of most phenolics existed significant difference in between wines aged 3 and 9 months. Cluster analysis indicated that 2 groups could be distinguished, one corresponding to wines aged 1 to 3 months and the other to wines aged 4 to 13 months. It was thus suggested that there were 2 key-stages for the development of fine wine quality, at the aged 3 and 9 months, respectively. This work would provide some helpful information for quality control in wine production.

Keywords

References

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