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Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification

The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavon...

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Autores principales: Li, Jin-Chen, Li, Si-Yu, He, Fei, Yuan, Zheng-Yi, Liu, Tao, Reeves, Malcolm J., Duan, Chang-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273613/
https://www.ncbi.nlm.nih.gov/pubmed/27104511
http://dx.doi.org/10.3390/molecules21040431
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author Li, Jin-Chen
Li, Si-Yu
He, Fei
Yuan, Zheng-Yi
Liu, Tao
Reeves, Malcolm J.
Duan, Chang-Qing
author_facet Li, Jin-Chen
Li, Si-Yu
He, Fei
Yuan, Zheng-Yi
Liu, Tao
Reeves, Malcolm J.
Duan, Chang-Qing
author_sort Li, Jin-Chen
collection PubMed
description The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavonoids (flavonols, flavan-3-ols, and anthocyanins) reduced by a variable extent. The color intensity and red % decreased together with a decrease in anthocyanin content. This was accompanied by an increase in hue as well as yellow %. The final phenolic content was found to be between 119.54 and 180.93 mg/L, with anthocyanins as the predominant phenolic group (92.06%–93.03%), of which 3,5-O-diglucosidic anthocyanins made up 53.55%–79.04%. Phenolic acids were the primary non-anthocyanin phenolics at about 6.64%–7.5%. The phenolic contents and color parameters of Beibinghong dry red wine and several V. vinifera dry red wines of superior color quality were also used in an attempt to clarify the relationship between phenolics and color in the Beibinghong red ice wine. By using Pearson correlation analysis and principal component analysis (PCA), it was found that 3,5-O-diglucosidic anthocyanins and protocatechuic acid were the only characteristic phenolics that differentiated Beibinghong wines from the other selected red wines from more traditional varieties. They were also the main phenolics to be positively correlated with the hue and yellow % of the wine at the early stages leading into maturation. Their presence might, therefore, explain the relatively high hue and yellow % of Beibinghong ice wine.
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spelling pubmed-62736132018-12-28 Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification Li, Jin-Chen Li, Si-Yu He, Fei Yuan, Zheng-Yi Liu, Tao Reeves, Malcolm J. Duan, Chang-Qing Molecules Article The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavonoids (flavonols, flavan-3-ols, and anthocyanins) reduced by a variable extent. The color intensity and red % decreased together with a decrease in anthocyanin content. This was accompanied by an increase in hue as well as yellow %. The final phenolic content was found to be between 119.54 and 180.93 mg/L, with anthocyanins as the predominant phenolic group (92.06%–93.03%), of which 3,5-O-diglucosidic anthocyanins made up 53.55%–79.04%. Phenolic acids were the primary non-anthocyanin phenolics at about 6.64%–7.5%. The phenolic contents and color parameters of Beibinghong dry red wine and several V. vinifera dry red wines of superior color quality were also used in an attempt to clarify the relationship between phenolics and color in the Beibinghong red ice wine. By using Pearson correlation analysis and principal component analysis (PCA), it was found that 3,5-O-diglucosidic anthocyanins and protocatechuic acid were the only characteristic phenolics that differentiated Beibinghong wines from the other selected red wines from more traditional varieties. They were also the main phenolics to be positively correlated with the hue and yellow % of the wine at the early stages leading into maturation. Their presence might, therefore, explain the relatively high hue and yellow % of Beibinghong ice wine. MDPI 2016-04-20 /pmc/articles/PMC6273613/ /pubmed/27104511 http://dx.doi.org/10.3390/molecules21040431 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Jin-Chen
Li, Si-Yu
He, Fei
Yuan, Zheng-Yi
Liu, Tao
Reeves, Malcolm J.
Duan, Chang-Qing
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
title Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
title_full Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
title_fullStr Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
title_full_unstemmed Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
title_short Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
title_sort phenolic and chromatic properties of beibinghong red ice wine during and after vinification
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273613/
https://www.ncbi.nlm.nih.gov/pubmed/27104511
http://dx.doi.org/10.3390/molecules21040431
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