Somkuwar R G, Bhange M A, Oulkar D P, Sharma A K, Ahammed Shabeer T P
ICAR-National Research Center for Grapes, Manjari Farm Post, Solpaur Road, P. O. No. 03, Pune, 412 307 India.
J Food Sci Technol. 2018 Dec;55(12):4994-5002. doi: 10.1007/s13197-018-3438-x. Epub 2018 Oct 3.
Grapes are well known for their high content of phenolic compounds. Polyphenols are classified into flavonoids and non-flavonoids by their primary chemical structures of hydroxybenzene. Flavonoids mainly consist of anthocyanins, flavonoids, and flavonols whereas non-flavonoids include hydroxycinnamic and hydroxybenzoic acids. In the present study, sixteen phenolic compounds from ten red and nine white grape wine varieties were quantified using high-performance liquid chromatography. Gallic acid, Vanillic acid, Rutin hydrate, Ellagic acid, Chlorogenic acid, Sorbic acid, Catechin hydrate, Epicatechin, -coumaric acid, Quercetin, Myricetin, Kaempferol, Piceatannol, and Resveratrol were major compounds found in red wine grapes. Among the varieties, Petit Verdot, Cabernet Franc showed maximum quantitative phenolics, whereas Cabernet Sauvignon, Niellucio, Cinsaut, and Syrah showed least quantitative phenolics in grape berries. Phenolic profile of white wine grapes showed lower concentration of phenolics than that of red wine grapes. The variety Gros Meseng showed maximum phenolics followed by Sauvignon, while the variety Colombard and Chenin Blanc showed least phenolics.
葡萄以其高含量的酚类化合物而闻名。多酚根据其羟基苯的主要化学结构分为黄酮类和非黄酮类。黄酮类主要由花青素、黄酮和黄酮醇组成，而非黄酮类包括羟基肉桂酸和羟基苯甲酸。在本研究中，使用高效液相色谱法对来自10个红葡萄品种和9个白葡萄品种的16种酚类化合物进行了定量分析。没食子酸、香草酸、水合芦丁、鞣花酸、绿原酸、山梨酸、水合儿茶素、表儿茶素、对香豆酸、槲皮素、杨梅素、山奈酚、白皮杉醇和白藜芦醇是红葡萄酒葡萄中发现的主要化合物。在这些品种中，小维多、品丽珠的酚类物质含量最高，而赤霞珠、尼尔卢乔、神索和西拉在葡萄浆果中的酚类物质含量最低。白葡萄酒葡萄的酚类物质含量低于红葡萄酒葡萄。格罗斯梅森品种的酚类物质含量最高，其次是长相思，而鸽笼白和白诗南品种的酚类物质含量最低。
