Abstract:

Phenolic compounds, including 11 phenolic acids, 5 flavan-3-ols, 10 flavonols and 2 flavones in freshly-brewed red wines of “Shiraz”, “Cabernet Gernischet” and “Cabernet Sauvignon” grape varieties (Vitis vinifera L. cv.) from the same geographical origin and freshly-brewed red wines of“ Cabernet Sauvignon” from different geographical origins (Tianshui, Heshuo and Manasi of Xinjiang, Yanqing of Beijing, and Huailai of Hebei) were analyzed by high performance liquid chromatography (HPLC). Results showed that a significant difference in contents of phenolic compounds was observed among red wines fermented from different grape varieties from the same geographical origin and the same results were also observed in the same variety from different geographical origins. The contents of phenolic compounds in “Cabernet Sauvignon” wine were the highest among wines fermented from the 3 grape varieties. Among 5 geographical origins“, Cabernet Sauvignon” wine from Yanqing of Beijing, Heshuo of Xinjiang and Huailai of Hebei exhibited the highest contents of phenolic acids, flavan-3-ols, and flavonols, respectively.

Key words: wine, HPLC, phenolic compounds, grape variety, geographical origin