ISSN 2756-3685
International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 10 (6), pp. 001-006, June, 2023. © International Scholars Journals
Full Length Research Paper
Compositional differences between the phenolic components in bunch grape and muscadine wines
Sheikh M. Basha*, Mitwe Musingo and Violeta S. Colova
Plant BiotechnologyCenter for Viticulture and Small Fruit Research Florida A&M University Tallahassee, FL 32307
Accepted 15 January, 2023
Abstract
Wines contain a large array of phenolic compounds, belonging to non-flavonoids, flavonoids and phenolic-protein-polysaccharide complexes. Phenolics in wine are responsible for wine color, astringency, and bitterness. This study evaluates phenolic composition of commercial and experimental wines derived from bunch (Vitis vinifera) and muscadine (Vitis rotundifolia) grapes to determine compositional differences in phenolics. HPLC analysis of wines showed that majority of phenolic compounds eluted during the first 30 min. Of the red wines tested, Château Cabrieres Chateauneuf de Pape (Rhone) showed the simplest phenolics profile while Cabernet Sauvignon (Vitis vinifera-California) showed the most complex profile. The phenolics composition of red and white wines varied greatly. Some white wines from bunch grape were devoid of any phenolics. Among muscadine white wines, some contained large number of phenolic compounds while the others showed smaller number of phenolic compounds. These data suggested that both the red and white wines contained a complex mixture of phenolic compounds whose content and composition varied by brand suggesting that the wine processing technique greatly influences phenolics composition of wines than color of the wine. Muscadine red wines were quite distinct than that of the bunch grapes, indicating that grape chemistry has a greater influence on wine phenolic composition.
Key words: Grape, HPLC, phenolics, red and white wines.