Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) Grapes Treated by 24-Epibrassinolide

Molecules

Fan Xu¹  Li-Ying Luan¹  Zhen-Wen Zhang¹  Shan-Shan Huo¹  Xiang Gao¹  Yu-Lin Fang¹ 

[1] College of Enology, Northwest A&F University, Yangling 712100, China; E-Mails:

关键词: phenolic profiles;    antioxidant capacity;    Yan73;    Cabernet Sauvignon;    wine;    24-epibrassinolide;   

DOI  :  10.3390/molecules190710189

来源: mdpi

【 摘 要 】

The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total phenolic content (TPC), total tannin content (TTC) and total anthocyanin content (TAC) of Yan73 and CS wines, whereas Brz treatment decreased TPC, total flavonoid content (TFC), TAC in the two wines. Moreover, the content of most of the phenolic compounds identified by HPLC-DAD/ESI-MS in EBR-treated wines was significantly higher than that in control. The antioxidant capacities, which determined using DPPH, ABTS and HRSA methods, of the wines were increased by EBR treatment as well. There was a good correlation between the antioxidant capacity and phenolic content. The results demonstrated that EBR could enhance the phenolic compounds and antioxidant capacity of Yan73 and CS wines, but the effects may vary by different cultivars.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.