Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

被引:9
|
作者
Jiang, Bao [1 ]
Sun, Zhan-Yu [1 ]
机构
[1] Weinan Vocat & Tech Coll, Weinan, Shaanxi, Peoples R China
来源
FOOD SCIENCE AND TECHNOLOGY | 2019年 / 39卷 / 03期
关键词
wine; phenolic compounds; antioxidant capacity; volatile compounds; China; GRAPE-GROWING REGIONS; AROMA COMPOUNDS; MERLOT WINES; VARIETIES; FERMENTATION; CULTIVARS; ODORANTS; MARKERS; FLAVOR; GC;
D O I
10.1590/fst.07818
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three "new regions" and two "old regions" wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three "new regions" have a big potential for producing high quality Cabernet Sauvignon wines.
引用
收藏
页码:735 / 746
页数:12
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