Journal of Food Processing & Technology

Phenolic and chromatic investigations on red wines made from native chinese grape species

18^th Global Summit on Food & Beverages

October 02-04, 2017 Chicago, USA

Si-Yu Li, Li-Jun Li, Jun Wang and Chang-Qing Duan

China Agricultural University, China

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The phenolic and chromatic properties of dry red wines made from native Chinese species (Vitis amurensis and its hybrids with V. vinifera grapes) and V. vinifera were evaluated by high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry and spectrophotometer, respectively. V. amurensis and its hybrid wines had 3-O-galactosidic and 3, 5-O-diglucosidic anthocyanins exclusively, V. vinifera wines had higher phenolic percentage of flavan-3-ols and 3-O-glucosidic anthocyanins. A deeper hybridization degree between V. amurensis and V. vinifera can lead to a more complex phenolic profile for new hybrid wines. Due to the compositional differences in phenolic profile, the chromatic values of different wines changed. Wines of V. amurensis and its hybrids had relatively higher a*, b* and chroma values, and lower L* value. By the use of principal component analysis (PCA) and cluster analysis, specific phenolic compounds could be recognized as phenolic fingerprints of different wines, which not only play an important role in wine differentiation, but also explain their chromatic differences. As a special V. amurensis �?�? V. vinifera hybrid cultivar which is now wildly used for icewine making, the phenolic evolution of Beibinghong red icewine during fermentation was also introduced, together with the phenolic and chromatic comparison between the final Beibinghong icewine and dry wine product..

Biography :

Si-Yu Li is a doctoral candidate student majoring in Wine Flavor Chemistry, at Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University. As first author, he has published 4 papers in Journal of food science, Molecules, Rapid Communications in Mass Spectrometry, International Journal of Food Properties, respectively, and been listed as co-author in other 2 paper published in Journal of Agricultural and Food Chemistry and Molecules