Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process

Ginjom, I, D'Arcy, B, Caffin, N and Gidley, M (2011) Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process. Food Chemistry, 125 3: 823-834. doi:10.1016/j.foodchem.2010.08.062


Author Ginjom, I
D'Arcy, B
Caffin, N
Gidley, M
Title Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2011-04
Year available 2010
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2010.08.062
Volume 125
Issue 3
Start page 823
End page 834
Total pages 12
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2011
Language eng
Formatted abstract
The phenolic profiles of Queensland red wines (two Cabernet Sauvignons and one Shiraz) from different
stages of wine-making were studied. Samples were taken at crush, after the primary and malolactic fermentations,
post-oaking, and post-bottling, and then extracted and separated into aqueous and organic
fractions using liquid–liquid extraction and solid-phase extraction, and analysed by HPLC-DAD-MS.
About 75% of the phenolic compounds were extracted into the aqueous fraction, with malvidin-3-glucoside
and derivatives as the main components. The major non-anthocyanin phenolic compounds (~25%)
included gallic acid, syringic acid, ethyl gallate, caftaric acid, coutaric acid, caffeic acid, coumaric acid, catechin,
and quercetin. The polymerisation of anthocyanins was shown to occur progressively throughout
the wine-making process. Most of the 25 identified phenolic compounds had highest concentrations during
the fermentation stage, and stabilised or slowly decreased thereafter. There were weak and insignificant
correlations (P > 0.05) between individual phenolic compounds and the total antioxidant activities
(ORAC). Four groups of phenolic compounds (anthocyanins, hydroxybenzoic acids, flavanols and
hydroxycinnamic acids) each showed some correlation with the total antioxidant activity, as did the total
polyphenol content, suggesting that the antioxidant properties of red wine are due to a complex mixture
of phenolic compounds that vary in composition throughout the wine-making process.
© 2010 Elsevier Ltd. All rights reserved.
Keyword Red wine
HPLC-DAD-MS
Total phenolics
Anthocyanins
Non-anthocyanins
Antioxidants
ORAC assay
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
 
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Created: Sun, 19 Dec 2010, 00:13:45 EST