Comparison of phenolic content in cabernet sauvignon and saperavi wines

Shyngуs Sergazy, Alexandr Gulyayev, Galina Dudikova, Laura Chulenbayeva, Madiyar Nurgaziyev, Elena Krivyh, Ayaulym Nurgozhoina, Arailym Ziyat, Vladislav Tritek, Samat Kozhakhmetov, Almagul Kushugulova

Comparison of phenolic content in cabernet sauvignon and saperavi wines

Číslo: 3/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2019/20.9.3.557-561

Klíčová slova: phenolic compounds, red wine, Cabernet Sauvignon, Saperavi, HPLC-UV

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Anotace: Several studies reveal that the phenolic compounds present in the wine and their concentrations determine physiological activities of the

red wine. In this study, the main polyphenol components, including hydroxycinnamic acids, flavones, flavan-3-ols and stilbenoids, were
investigated via HLPC-UV in the “Cabernet Sauvignon” and “Saperavi” wines selected from different regions and different years. In
assistance of a meta-analysis, we found that there are no fundamental differences in phenolic compounds between the wines Cabernet
Sauvignon and Saperavi. However, the amounts of several important phenolic materials such as catechin, caffeic acid, p-coumaric acid,
chlorogenic acid and myricetin significantly higher in Saperavi wine as compared to Cabernet Sauvignon. Moreover, on the basis of the
correlation analysis, we assume that flavones synthesis and regulation of stilbenoids coordinated to a greater extent in “Saperavi” than in
“Cabernet Sauvignon”.