The phenolic antioxidants of red wines from the southern coastal zone of Crimea: the role of the grape cultivar

About 63% of the phenolic antioxidants extract from berries into the wine during the winemaking process.
The quantitative content and the qualitative structure of phenolic antioxidants depend on grape cultivar, its growing area and the rate of components’ transformation during technological process.
In the present study we investigated the content of monomeric flavonoids, hydroxycinnamic and hydroxybenzoic acids in the red wines from grape cultivars from the southern coastal zone of Crimea, using the HPLC method.
It was established that, depending on the grape cultivar, wines differ on concentration of caftaric and coutaric acids: ‘Cabernet Sauvignon’ and ‘Bastardo magarachskii’ – 25.4-26.5 mg L^‑1; ‘Shiraz’, ‘Saperavi’ and ‘Krasnostop zolotovskii’ – 41.0-53.1 mg L^‑1; ‘Pti Verdo’ and ‘Odesskii chernyi’ – 114.1-190.1 mg L^‑1. The highest concentration of glycosides of quercetin, kaempferol and myricetin was fixed for ‘Shiraz’ – 100.4-113.5 mg L^‑1. In ‘Odesskii chernyi’ and ‘Pti Verdo’ the concentration of flavonol glycosides was 50.7-63.7 mg L^‑1, in the other wines – 25.5-35.9 mg L^‑1. In the anthocyanins complex of wines the content of monoglycosides of malvidin, delphinidin, cyanidin, peonidin, and petunidin varied from 48 to 82%. The content of their derivatives acylated by acetic acid was 12-43%, of their derivatives acylated by p-coumaric acid – 5-9%. The lowest concentration of the anthocyanins complex was determined in ‘Cabernet Sauvignon’ (37.0±5.3 mg L^‑1); its concentration in ‘Shiraz’, ‘Pti Verdo’, ‘Odesskii chernyi’ was 203.9-214.3 mg L^-1; in the other wines – 112.2-135.6 mg L^‑1. The concentration of catechin and epicatechin varied from 79.3 to 99.8 mg L^‑1. Using the cluster analysis we established similarities between the phenolic acids and monomeric flavonoids complexes in wines from ‘Saperavi’, ‘Bastardo magarachskii’ and ‘Krasnostop zolotovskii’ grape cultivars and wines from ‘Pti Verdo’, ‘Shiraz’ and ‘Odesskii chernyi’. The results can be used for developing technologies in winemaking, enriched by phenolic antioxidants of grape’s nature.

II International Symposium on Fruit Culture along Silk Road Countries

S. Levchenko, E. Ostroukhova, I. Peskova

red wines, HPLC, monomeric flavonoids, phenolic acids, cluster analysis, similarities and differences

https://doi.org/10.17660/ActaHortic.2021.1308.25