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Phenolic composition and varietal discrimination of Montenegrin red wines (Vitis vinifera var. Vranac, Kratošija, and Cabernet Sauvignon)

Author:
Pajović-Šćepanović, Radmila, Wendelin, Silvia, Eder, Reinhard
Source:
European food research & technology 2018 v.244 no.12 pp. 2243-2254
ISSN:
1438-2377
Subject:
Vitis vinifera, anthocyanins, antioxidant activity, chromatography, coumaric acids, discriminant analysis, flavanols, food research, hydroxybenzoic acids, principal component analysis, red wines, stilbenes, wine cultivars, Montenegro
Abstract:
The present work intends to study, for the first time, the characterization of the phenolic composition (hydroxycinnamic and hydroxybenzoic acids derivatives, stilbenes, anthocyanins, and flavan-3-ols) of Montenegrin autochthonous varietal wines Vranac, Kratošija, and an international recognized variety, Cabernet Sauvignon, from different locations of Montenegro, under the same conditions and enological practices by applying chromatographic techniques. The studied varietal wines showed specific varietal profiles for the examined phenolic groups: relative proportion of hydroxycinnamic acids, composition of stilbenes, anthocyanin profile, flavan-3-ols composition of monomers and dimers, as well as some certain wine varietal ratios, namely acetylated/p-coumarylated anthocyanins and trans-coutaric/trans-caftaric acid. Principal component analyses confirmed a separation according to varietal wines. A linear discriminant analysis proved the discriminant power of the phenolic profile to authenticate wine varieties. Vranac wines contained the highest content of anthocyanins. Kratošija wines had the highest content of hydroxycinnamic acids. Cabernet Sauvignon wines contained the highest content of flavan-3-ols and the lowest content of stilbenes. All wines showed high antioxidant activity.
Agid:
6152073