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Comparative study of 11 phenolic acids and five flavan-3-ols in cv. Vidal: impact of natural icewine making versus concentration technology |
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| Authors: | RR TIAN G LI SB WAN QH PAN JC ZHAN JM LI QH ZHANG WD HUANG |
| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China R.R. Tian and G. Li contributed equally to this work. |
| Abstract: | Background and Aims: In an effort to protect the development of the icewine production industry, this study aimed to find indicators to distinguish between authentic and non-authentic icewines. Methods and Results: Fully ripened berries were used to prepare three types of high-sugar grape juices: naturally frozen juice, refrigerator-frozen juice and concentrated juice. The content of phenolic acids and flavan-3-ols in the samples before and after fermentation was assayed. Significant differences were found in the individual level of most phenolic acids and flavan-3-ols except chlorogenic acid, sinapic acid and (−)-epicatechin among the three types of high-sugar juices. At the end of fermentation, there were significant differences in the wines, not attributable to the influence of yeasts. Conclusions: Vanillic acid, caffeic acid, (−)-epigallocatechin gallate, gentisic acid and syringic acid may be used as indicators of authentic icewine. Significance of the Study: This work provides a basis for distinguishing authentic icewine and controlling icewine quality. |
| Keywords: | flavan-3-ol icewine phenolic acid reverse-phase high-performance liquid chromatography Vidal |