FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 225-233.doi: 10.7506/spkx1002-6630-20190625-310

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Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties

HU Li, PENG Wenting, LU Haocheng, WANG Jun   

  1. (Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Published:2020-07-29

Abstract: In this paper, the differences in the contents and compositions of anthocyanins, flavonols, flavanol-3-ols and aroma compounds in the Vitis vinifera cultivars ‘Cabernet Sauvignon’ (clones 338 and 685) and ‘Ruby Cabernet’, the Vitis amurensis cultivars ‘Shuangyou’, ‘Shuanghong’ and ‘Shuangfeng’, and the interspecific hybrid of the two cultivars ‘Beibinghong’ were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS). The results showed that the total anthocyanin content of V. amurensis was much higher than that of V. vinifera, and it was dominated by bis-glucosidic anthocyanins but did not contain acylated anthocyanins. V. vinifera contained only monoglucosidic anthocyanins, while the hybrid cultivar contained both monoglucosidic anthocyanins and bis-glucosidic anthocyanins, as well as two acylated bis-glucosidic anthocyanins. V. vinifera contained the highest content of quercetins, while V. amurensis contained the highest content of myricetins. The mean degree of polymerization of flavanol-3-ols in the skin was higher than that in the seeds of V. vinifera, whereas the opposite was true for V. amurensis. The content of C6/C9 volatile aroma compounds in V. amurensis was significantly higher than that in V. vinifera. The differences in the contents and compositions of flavonoids and aroma compounds of different wine grape varieties (clones) can provide evidence for distinguishing among them.

Key words: Vitis vinifera; V. amurensis; interspecific hybrid of V. vinifera and V. amurensis; flavonoids; aroma compounds

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