Branco Zélia, Baptista Filipa, Paié-Ribeiro Jessica, Gouvinhas Irene, Barros Ana Novo
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal.
Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.
Molecules. 2025 Apr 3;30(7):1601. doi: 10.3390/molecules30071601.
The Touriga Nacional grape variety is renowned in Portuguese red wines for its intense color and aromatic complexity, largely attributed to its rich phenolic composition. Several factors influence the phenolic profile of wines, including edapho-climatic conditions, grape variety, and winemaking techniques such as fermentation, maceration, barrel aging, and maturation. In this study, the technique for winemaking was the only controlled variable, allowing for a specific evaluation of its impact on phenolic composition and antioxidant capacity. Ten single-varietal Touriga Nacional wine samples from the 2019 vintage, produced in the Cima Corgo sub-region of the Douro by different wineries, were analyzed. The phenolic composition was determined using colorimetric methods to quantify total phenols, -diphenols, flavonoids, anthocyanins, and tannins. Antioxidant capacity was assessed through the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and Ferric Reducing Antioxidant Power (FRAP) assays. Since all wines shared the same grape variety, region, and harvest year, the fermentation technique was the main differentiating factor, enabling a direct comparison of its influence on phenolic extraction and antioxidant properties. Additionally, Reversed-Phase High-Performance Liquid Chromatography with Photodiode Array Detection coupled with Mass Spectrometry (RP-HPLC-DAD-ESI-MS/MS) was employed to identify and quantify individual phenolic compounds. This study highlights the key role of winemaking techniques in modulating the phenolic composition and antioxidant potential of Touriga Nacional wines.
国产多瑞加葡萄品种在葡萄牙红葡萄酒中久负盛名，因其色泽浓郁且香气复杂，这在很大程度上归因于其丰富的酚类成分。有几个因素会影响葡萄酒的酚类特征，包括土壤气候条件、葡萄品种以及酿酒技术，如发酵、浸渍、桶中陈酿和熟成。在本研究中，酿酒技术是唯一的可控变量，从而能够具体评估其对酚类成分和抗氧化能力的影响。分析了来自杜罗河上科尔戈子产区不同酒庄生产的2019年份的十个单一品种国产多瑞加葡萄酒样品。使用比色法测定酚类成分，以量化总酚、二酚、黄酮类化合物、花青素和单宁。通过2,2-二苯基-1-苦基肼（DPPH）、2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）和铁还原抗氧化能力（FRAP）测定来评估抗氧化能力。由于所有葡萄酒都具有相同的葡萄品种、产地和收获年份，发酵技术是主要的区分因素，从而能够直接比较其对酚类提取和抗氧化特性的影响。此外，采用带有光电二极管阵列检测和质谱联用的反相高效液相色谱法（RP-HPLC-DAD-ESI-MS/MS）来鉴定和量化单个酚类化合物。本研究突出了酿酒技术在调节国产多瑞加葡萄酒酚类成分和抗氧化潜力方面的关键作用。
