| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Department Post-Harvest and Wine Technology, ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
2 Department of Viticulture
and Enology, University of California, Davis, CA 95616
3 Department of Chemistry, The
University of Auckland, Private Bag 92019, Auckland, New Zealand
4 N.N. Semenov Institute
of Chemical Physics, Russian Academy of Sciences, Moscow, Russia.
Email: alwaterhouse{at}ucdavis.edu
A variety of phenolic assays were used to evaluate the phenolic content of Californian red and white wines. Conventional methods (Folin-Ciocalteu, RP-HPLC, NP-HPLC, and dimethylaminocinnamaldehyde [DAC] assays) and relatively new methods (tannin and polymeric pigment assay, cyclic voltammetry, and antioxidant assay) were compared. The total phenol contents measured using the Folin-Ciocalteu, RP-HPLC, and cyclic voltammetry methods were strongly correlated (p < 0.001, r > 0.90). Considering assays measuring the monomeric phenols, the flavan-3-ol content measured using the DAC, RP-HPLC, and NP-HPLC methods were correlated (p < 0.001). Anthocyanin content (RP-HPLC) and colored monomer content (NP-HPLC) were also correlated (r = 0.99, p < 0.001). Tannin and polymeric pigment assays were correlated (r > 0.9, p < 0.001) to the high molecular-weight polymer (HMWP) and total polymer content using the NP-HPLC method, but not to the LMWP. The small polymeric pigment (SPP) and large polymeric pigment (LPP) measured using the tannin and polymeric pigment assay were both correlated (r = 0.79, p < 0.001) to the high molecular-weight colored polymers (HMWCP) (NP-HPLC), but neither with the LMWCP. As the sum of SPP and LPP correlated even better with HMWCP (r = 0.89, p < 0.001), it seems that both these are included in the HMWCP measure. The antioxidant activity of wines correlated (p < 0.001) with the total phenol content (using all assays, r > 0.90). The identity of the substances quantified in the pigmented tannin assays need clarification.
Note:
Acknowledgments: This research was supported by grants from Wine Industry Network of Expertise and
Technology (Winetech), South Africa, and the American Vineyard Foundation.
Key words: antioxidant activity, cyclic voltammetry, Folin-Ciocalteu assay, HPLC, monomeric phenols, polymeric phenols, tannin
This article has been cited by other articles:
|
|
 |
|
  J. F. Harbertson, R. E. Hodgins, L. N. Thurston, L. J. Schaffer, M. S. Reid, J. L. Landon, C. F. Ross, and D. O. Adams Variability of Tannin Concentration in Red Wines Am. J. Enol. Vitic., June 1, 2008; 59(2): 210 - 214. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. C. Danilewicz Interaction of Sulfur Dioxide, Polyphenols, and Oxygen in a Wine-Model System: Central Role of Iron and Copper Am. J. Enol. Vitic., March 1, 2007; 58(1): 53 - 60. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. F. Harbertson and S. Spayd Measuring Phenolics in the Winery Am. J. Enol. Vitic., September 1, 2006; 57(3): 280 - 288. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
