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KMID : 1007520090180041001
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.1001 ~ p.1012
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Evolution of 49 Phenolic Compounds in Shortly-aged Red Wines Made from Cabernet Gernischt (Vitis vinifera L. cv.)
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Li Zheng
Pan Qiu-Hong
Jin Zan-Min
He Jian-Jun
Liang Na-Na
Duan Chang-Qing
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Abstract
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A total of 49 phenolic compounds were identified from the aged red wines made from Cabernet Gernischt (Vitisvinifera 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 ofmost phenolics existed significant difference in between wines aged 3 and 9 months. Cluster analysis indicated that 2 groupscould be distinguished, one corresponding to wines aged 1 to 3 months and the other to wines aged 4 to 13 months. It wasthus 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.
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KEYWORD
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Cabernet Gernischt, aged wine, phenolic compound, evolution, high performance liquid chromatography coupledwith tandem mass spectrometry
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