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Molecules 2014, 19(7), 10189-10207; doi:10.3390/molecules190710189

Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) Grapes Treated by 24-Epibrassinolide

1
College of Enology, Northwest A&F University, Yangling 712100, China
2
Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 20 April 2014 / Revised: 2 July 2014 / Accepted: 10 July 2014 / Published: 14 July 2014
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Abstract

The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total phenolic content (TPC), total tannin content (TTC) and total anthocyanin content (TAC) of Yan73 and CS wines, whereas Brz treatment decreased TPC, total flavonoid content (TFC), TAC in the two wines. Moreover, the content of most of the phenolic compounds identified by HPLC-DAD/ESI-MS in EBR-treated wines was significantly higher than that in control. The antioxidant capacities, which determined using DPPH, ABTS and HRSA methods, of the wines were increased by EBR treatment as well. There was a good correlation between the antioxidant capacity and phenolic content. The results demonstrated that EBR could enhance the phenolic compounds and antioxidant capacity of Yan73 and CS wines, but the effects may vary by different cultivars. View Full-Text
Keywords: phenolic profiles; antioxidant capacity; Yan73; Cabernet Sauvignon; wine; 24-epibrassinolide phenolic profiles; antioxidant capacity; Yan73; Cabernet Sauvignon; wine; 24-epibrassinolide
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MDPI and ACS Style

Xu, F.; Luan, L.-Y.; Zhang, Z.-W.; Huo, S.-S.; Gao, X.; Fang, Y.-L.; Xi, Z.-M. Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) Grapes Treated by 24-Epibrassinolide. Molecules 2014, 19, 10189-10207.

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