Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

  • Fuliang Han
  • Yanlun Ju
  • Xianrui Ruan
  • Xianfang Zhao
  • Xiaofeng Yue
  • Xifu Zhuang
  • Minyang Qin
Keywords: Wild grape, wine, color, anthocyanins, antioxidant activity

Abstract

Background: Spine grape has gained attention in the field of wine science due to its good
growth characteristics. Spine grape wine has been made by local residents for a long time.
However, the scientific evaluation of spine wine has not been systemically documented compared
to Vitis vinifera grape wines
Methods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international
wines (W12–W18). The total phenolic content, the total anothcyanin content and the
antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles
of these wines were also documented.
Results: Compared with other wines most of the spine wines had a strong red intensity with a
blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside
appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of
these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high
antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties
were mainly related to the high levels of the total phenolic content and anthocyanins.
Conclusion: These results suggested that spine wine might be considered a good wine source for
the Chinese wine industry and provided useful information on the knowledge of spine grape.

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Published
2017-07-14
How to Cite
Han, F., Ju, Y., Ruan, X., Zhao, X., Yue, X., Zhuang, X., & Qin, M. (2017). Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (<em>Vitis davidii</em&gt; Foex) in China. Food & Nutrition Research, 61. Retrieved from http://foodandnutritionresearch.net/index.php/fnr/article/view/1228
Section
Original Articles

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