Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Na-Na Liang; Bao-Qing Zhu; Shen Han; Jin-Hua Wang; Qiu-Hong Pan; Malcolm J Reeves; Chang-Qing Duan; Fei He

doi:10.1016/j.foodres.2014.06.048

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Food Res Int. 2014 Oct:64:264-274. doi: 10.1016/j.foodres.2014.06.048. Epub 2014 Jul 4.

Authors

Na-Na Liang¹, Bao-Qing Zhu², Shen Han³, Jin-Hua Wang³, Qiu-Hong Pan⁴, Malcolm J Reeves⁵, Chang-Qing Duan⁴, Fei He⁶

Affiliations

¹ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Entry-Exit Bureau of Inspection and Quarantine, Beijing 100026, China.
² Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
³ Beijing Entry-Exit Bureau of Inspection and Quarantine, Beijing 100026, China.
⁴ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
⁵ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand.
⁶ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: wheyfey@cau.edu.cn.

PMID: 30011650
DOI: 10.1016/j.foodres.2014.06.048

Abstract

Anthocyanins and flavonols are important flavonoid metabolites in grapes, making a dominant contribution to the color, the mouth feel and even the flavor of grapes and wines. The accumulation of these flavonoids in grapes is greatly influenced by a many, diverse but interacting factors, of which variety and climate are among the most important ones. In the present study, the anthocyanin and flavonol profiles of four grape varieties (Vitis vinifera L.), Cabernet Sauvignon, Carmenere, Syrah and Merlot, from five major wine regions in China were examined for two consecutive years (2006 and 2007). The results showed that the total anthocyanin content of the berry skins in these cultivars tended to increase from east to west in China, yet the proportion of the acylated anthocyanins displayed the opposite trend. It seemed possible that the western grape regions, with their high altitude and low annual rainfall, had an advantage in producing high level of anthocyanins. In addition, a high proportion of trihydroxylated flavonols were always found in the western region grapes, whereas dihydroxylated flavonols were more prominent in the lower altitude eastern regions. This suggested that the relative amounts of these flavonoid compounds may depend on their corresponding cultivar characteristics, while the amounts are more affected by the environmental factors where they were growing.

Keywords: Anthocyanin; Delphinidin-3-O-glucoside (PubChem CID: 443650); Flavonol; Grape; Isorhamnetin-3-O-glucoside (PubChem CID: 44258009); Kaempferol-3-O-glucoside (PubChem CID: 5282102); Laricitrin-3-O-glucoside (PubChem CID: 44259475); Malvidin-3-O-glucoside (PubChem CID: 443652); Myricetin-3-O-glucoside (PubChem CID: 44259426); Peonidin-3-O-glucoside (PubChem CID: 443654); Petunidin-3-O-glucoside (PubChem CID: 443651); Quercetin-3-O-glucoside (PubChem CID: 5280804); Region; Syringetin-3-O-glucoside (PubChem CID: 44259492); V. vinifera.