Molecules 2012, 17(8), 8804-8821; doi:10.3390/molecules17088804
Article

Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China

1,2email and 1,3,* email
1 College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China 2 Weinan Vocational & Technical College, Weinan City 714000, Shaanxi, China 3 Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, Shaanxi, China
* Author to whom correspondence should be addressed.
Received: 14 May 2012; in revised form: 12 July 2012 / Accepted: 16 July 2012 / Published: 25 July 2012
(This article belongs to the Section Natural Products)
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Abstract: The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside) revealed a significant correlation (p < 0.05) with the antioxidant capacity in present study, especially for catechin and epicatechin.
Keywords: wines; phenolic compounds; antioxidant activity; wine grape-growing regions

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MDPI and ACS Style

Jiang, B.; Zhang, Z.-W. Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China. Molecules 2012, 17, 8804-8821.

AMA Style

Jiang B, Zhang Z-W. Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China. Molecules. 2012; 17(8):8804-8821.

Chicago/Turabian Style

Jiang, Bao; Zhang, Zhen-Wen. 2012. "Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China." Molecules 17, no. 8: 8804-8821.

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