Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).

Red grapes are rich in phenolics, flavonoids, anthocyanins and resveratrol, all substances which have been suggested as having nutraceutical and health benefits. The berry skin and wine of grape cultivar Vitis vinifera L. (cv. Aglianico), grown in Basilicata (Southern Italy) were examined to determinate the presence of the above mentioned compounds as well as to establish the inorganic cation profile. HPLC analysis coupled with LC-ESI/MS/MS detected high contents of total flavonols and anthocyanins in berry skin and wine. The wine made with the same grape used for berry skin assays showed a notable presence of quercetin-3-O-glucoside (39.4% of total flavonols), and malvidin and petunidin derivatives (63.9% and 10.8% of total anthocyanins, respectively). The strong antioxidant ROS-scavenging activity, determined by both DPPH and FRAP assays, and the high resveratrol content confer high sensory characteristics resulted to be associated with positive nutraceutical properties of these grapes and wine. The level of cis-resveratrol was lower than trans-resveratrol in both berry skin and wine reaching 44.1mg/kg and 0.3mg/l, respectively. The cation profile presents low levels of Ca, Cu, K, Fe, Zn and Cd compared to numerous, important red wines, such as Monastrell and Tempranillo.

De Nisco M ，Manfra M ，Bolognese A ，Sofo A ，Scopa A ，Tenore GC ，Pagano F ，Milite C ，Russo MT ... -  《-》

Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.

The present article reports the anthocyanin content in the berry skin and wine of the Italian red grape cultivar Aglianico (clone VCR11 grafted onto 1103 Paulsen), one of the most ancient vines and famous for its deep-red colour. Anthocyanins were extracted from frozen berry skin in an acidified methanol solution. The extraction mixtures, monitored for 120 h, were analysed by high-performance liquid chromatography. The extraction from berry skin of delphinidin, petunidin and malvidin appeared to be a time-independent process, whereas the concentration of peonidin increased linearly with time. Peonidin-O-acetyl-glucoside was transferred from skin more slowly than petunidin-O-acetyl-glucoside and malvidin-O-acetyl-glucoside. The anthocyanin composition of the resulting wine showed that the total anthocyanin content was about one-tenth of the corresponding berry skin content. The ratio acetyl/coumaroyl anthocyanins in the wine was sharply higher than the value in berry skin (0.85 and 0.10, respectively), indicating an enrichment of acetyl derivatives in the wine. Levels of single anthocyanins in wine were not always correlated with those detected in grapes, as they were affected by winemaking. The high values of some anthocyanins in Aglianico wine could ameliorate its quality, increasing the chromatic properties, aging stability and product acceptance.

Manfra M ，De Nisco M ，Bolognese A ，Nuzzo V ，Sofo A ，Scopa A ，Santi L ，Tenore GC ，Novellino E ... -  《-》

Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.

Castillo-Muñoz N ，Fernández-González M ，Gómez-Alonso S ，García-Romero E ，Hermosín-Gutiérrez I ... -  《-》

Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.

The hybrid grape cultivar Isabel (V. vinifera x V. labrusca) accounts for about 50% of Brazilian grape production. The anthocyanin composition of the Isabel grape is known, but there is no data for the red wines produced with it. By means of HPLC-DAD-ESI-MS(n) we have studied the most important low molecular phenolic compounds in Isabel red table wines (anthocyanins, pyranoanthocyanins, flavonols and hydroxycinnamic acid derivatives) in order to look for differences between these and V. vinifera red wines, and also their antioxidant capacity using the DPPH method. The anthocyanins found in Isabel red wines are mainly based on malvidin and they were the expected 3-glucosides and the non-vinifera characteristic 3,5-diglucosides including several minor compounds, such as the newly reported cis isomer of malvidin 3-(6''-coumaroyl)-glucoside-5-glucoside. As also found in V. vinifera red wines, Isabel red wines contain pyranoanthocyanins formed from anthocyanidin 3-glucosides during alcoholic fermentation and wine aging (vitisins A and B, and hydroxyphenyl-pyranoanthocyanins). The content of malvidin- and peonidin-based hydroxyphenyl-pyranoanthocyanins derived from p-coumaric and caffeic acids accounted importantly for the pool of low molecular red wine pigments in Isabel wines. The occurrence of other non-anthocyanin phenolic compounds, like hydroxycinnamic acid derivatives and flavonols, are newly reported for Isabel red wines. In contrast to the differences found in the anthocyanins profiles, the flavonols and hydroxycinnamic acid derivatives present in Isabel wines were the same as those in V. vinifera red wines. The content of flavonols is relatively low, but the content in hydroxycinnamic acid derivatives is high in Isabel red wines. Finally, Isabel red wines showed low-medium antioxidant capacity when compared to V. vinifera red wines.

Nixdorf SL ，Hermosín-Gutiérrez I 《-》

Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

Gonçalves B ，Falco V ，Moutinho-Pereira J ，Bacelar E ，Peixoto F ，Correia C ... -  《-》