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Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees.
Food Sci Biotechnol. 2023 Feb; 32(2):145-156.FS

Abstract

The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and fermented pomace of three grape cultivars with different pedigrees. The phenolic contents and antioxidant activities decreased significantly in skins (p < 0.05), while relatively large amounts of them were retained in seeds after fermentative maceration. Fermentative maceration also had a significant impact on the anthocyanin compositions. The proportions of anthocyanins with more stable structures, such as malvidin derivatives, methylated, diglucosides and nonacylated anthocyanins, increased significantly in the pomace skins (p < 0.05). There were obvious differences in phenolic features and anthocyanin profiles among the three cultivars. 'NW196', a wine hybrid of Vitis vinifera and V. quinquangularis, was characterized by the highest total anthocyanin contents and degree of diglucosylation. The results obtained in this study could contribute to the primary data for the development and utilization of winemaking pomace, especially from local non-Vitis vinifera grapes.

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Authors+Show Affiliations

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China. Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, 163319 China.

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

Daqing Branch, Heilongjiang Academy of Agricultural Sciences, Daqing, 163319 China.

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36647526

Citation

Zhu, Lei, et al. "Phenolic Features and Anthocyanin Profiles in Winemaking Pomace and Fresh Berries of Grapes With Different Pedigrees." Food Science and Biotechnology, vol. 32, no. 2, 2023, pp. 145-156.

Zhu L, Wu X, Hu X, et al. Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees. Food Sci Biotechnol. 2023;32(2):145-156.

Zhu, L., Wu, X., Hu, X., Li, X., Lv, S., Zhan, C., Chen, Y., Wang, C., & Xu, J. (2023). Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees. Food Science and Biotechnology, 32(2), 145-156. https://doi.org/10.1007/s10068-022-01181-1

Zhu L, et al. Phenolic Features and Anthocyanin Profiles in Winemaking Pomace and Fresh Berries of Grapes With Different Pedigrees. Food Sci Biotechnol. 2023;32(2):145-156. PubMed PMID: 36647526.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees. AU - Zhu,Lei, AU - Wu,Xin, AU - Hu,Xixi, AU - Li,Xinyue, AU - Lv,Shanshan, AU - Zhan,Chuan, AU - Chen,Yunhua, AU - Wang,Changyuan, AU - Xu,Jingyu, Y1 - 2022/10/28/ PY - 2022/2/12/received PY - 2022/8/26/revised PY - 2022/9/27/accepted PY - 2023/10/28/pmc-release PY - 2023/1/17/entrez PY - 2023/1/18/pubmed PY - 2023/1/18/medline KW - Anthocyanin profile KW - Antioxidant activity KW - Phenolic content KW - Winemaking pomace SP - 145 EP - 156 JF - Food science and biotechnology JO - Food Sci Biotechnol VL - 32 IS - 2 N2 - The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and fermented pomace of three grape cultivars with different pedigrees. The phenolic contents and antioxidant activities decreased significantly in skins (p < 0.05), while relatively large amounts of them were retained in seeds after fermentative maceration. Fermentative maceration also had a significant impact on the anthocyanin compositions. The proportions of anthocyanins with more stable structures, such as malvidin derivatives, methylated, diglucosides and nonacylated anthocyanins, increased significantly in the pomace skins (p < 0.05). There were obvious differences in phenolic features and anthocyanin profiles among the three cultivars. 'NW196', a wine hybrid of Vitis vinifera and V. quinquangularis, was characterized by the highest total anthocyanin contents and degree of diglucosylation. The results obtained in this study could contribute to the primary data for the development and utilization of winemaking pomace, especially from local non-Vitis vinifera grapes. SN - 2092-6456 UR - https://www.unboundmedicine.com/medline/citation/36647526/Phenolic_features_and_anthocyanin_profiles_in_winemaking_pomace_and_fresh_berries_of_grapes_with_different_pedigrees_ DB - PRIME DP - Unbound Medicine ER -