Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Food Research International
Na-Na LiangFei He

Abstract

Anthocyanins and flavonols are important flavonoid metabolites in grapes, making a dominant contribution to the color, the mouth feel and even the flavor of grapes and wines. The accumulation of these flavonoids in grapes is greatly influenced by a many, diverse but interacting factors, of which variety and climate are among the most important ones. In the present study, the anthocyanin and flavonol profiles of four grape varieties (Vitis vinifera L.), Cabernet Sauvignon, Carmenere, Syrah and Merlot, from five major wine regions in China were examined for two consecutive years (2006 and 2007). The results showed that the total anthocyanin content of the berry skins in these cultivars tended to increase from east to west in China, yet the proportion of the acylated anthocyanins displayed the opposite trend. It seemed possible that the western grape regions, with their high altitude and low annual rainfall, had an advantage in producing high level of anthocyanins. In addition, a high proportion of trihydroxylated flavonols were always found in the western region grapes, whereas dihydroxylated flavonols were more prominent in the lower altitude eastern regions. This suggested that the relative amounts of these flavonoid compounds ...Continue Reading

Citations

Apr 13, 2019·Journal of the Science of Food and Agriculture·Eva P Pérez-ÁlvarezTeresa Garde-Cerdán
Nov 19, 2015·Environmental Monitoring and Assessment·Qian LiangShu-Qing Liu
Feb 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Pengbao ShiZhenwen Zhang
Jun 3, 2018·Journal of Mass Spectrometry : JMS·Hala SoltanaRiccardo Flamini
Feb 11, 2021·Animals : an Open Access Journal From MDPI·Valentina SerraGrazia Pastorelli
May 4, 2021·Frontiers in Nutrition·R Gil-MuñozJ I Fernández-Fernández

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