Phenolic Compound Profiles in Skins of White Wine and Table Grape Cultivars Grown in the National Grape Germplasm Resource Nursery of China

  • M.-X. Zhang Henan Institute of Science and Technology, Xinxiang, Henan Province, P.R. China 453003
  • C.-H. Liu Zhengzhou Fruit Research Institute, Chinese Academy of Agriculture Science, P.R. China 450009
  • H.-J. Nan Henan Institute of Science and Technology, Xinxiang, Henan Province, P.R. China 453003
  • Z. Li Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, USA, 32611
DOI: https://doi.org/10.21548/36-1-948

Abstract

The phenolic compound profiles in the skins of white grapes, containing ten wine grape and six table grape
cultivars grown in the National Grape Germplasm Resource Nursery at the Zhengzhou Fruit Research
Institute of China, were investigated using ultra-high performance liquid chromatography coupled with
mass spectrometry (UHPLC-MS/MS). The objective of this study was to evaluate if phenolic compound
profiles can be used as indictors to differentiate the quality of wine and table grape cultivars. Significant
differences in phenolic compound profiles were observed among these grape cultivar skins. The highest
content of total hydroxybenzoic acids, total hydroxycinnamic acids, total flavan-3-ols, total flavones and
flavonols and total stilbenes was observed in the skin of the Canada Muscat, Rommel, Kadin parmac,
Bacchus and Silvaner cultivars respectively. A great compositional difference was observed among these
grape cultivars regarding the individual hydroxycinnamic acids and flavonols. Cluster analysis showed that
three table grape cultivars, namely Canada Muscat, Rommel and Kadin parmac, possessed significantly
different phenolic compound profiles compared to the other grape cultivars. These results suggested that
phenolic compound patterns and contents played important roles in evaluating the quality of table and
wine grapes and might provide useful information on grape breeding and winemaking in China.

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Published
2016-09-12
Issue
Vol. 36 No. 1 (2015)
Section
Articles

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