TY - JOUR
T1 - Comparison of phenolic content in cabernet sauvignon and saperavi wines
AU - Sergazy, Shyngus
AU - Gulyayev, Alexandr
AU - Dudikova, Galina
AU - Chulenbayeva, Laura
AU - Nurgaziyev, Madiyar
AU - Elena, Krivyh
AU - Nurgozhoina, Ayaulym
AU - Ziyat, Arailym
AU - Tritek, Vladislav
AU - Kozhakhmetov, Samat
AU - Kushugulova, Almagul
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Several studies reveal that the phenolic compounds present in the wine and their concentrations determine physiological activities of the red wine. In this study, the main polyphenol components, including hydroxycinnamic acids, flavones, flavan-3-ols and stilbenoids, were investigated via HLPC-UV in the "Cabernet Sauvignon" and "Saperavi" wines selected from different regions and different years. In assistance of a meta-analysis, we found that there are no fundamental differences in phenolic compounds between the wines Cabernet Sauvignon and Saperavi. However, the amounts of several important phenolic materials such as catechin, caffeic acid, p-coumaric acid, chlorogenic acid and myricetin significantly higher in Saperavi wine as compared to Cabernet Sauvignon. Moreover, on the basis of the correlation analysis, we assume that flavones synthesis and regulation of stilbenoids coordinated to a greater extent in "Saperavi" than in "Cabernet Sauvignon".
AB - Several studies reveal that the phenolic compounds present in the wine and their concentrations determine physiological activities of the red wine. In this study, the main polyphenol components, including hydroxycinnamic acids, flavones, flavan-3-ols and stilbenoids, were investigated via HLPC-UV in the "Cabernet Sauvignon" and "Saperavi" wines selected from different regions and different years. In assistance of a meta-analysis, we found that there are no fundamental differences in phenolic compounds between the wines Cabernet Sauvignon and Saperavi. However, the amounts of several important phenolic materials such as catechin, caffeic acid, p-coumaric acid, chlorogenic acid and myricetin significantly higher in Saperavi wine as compared to Cabernet Sauvignon. Moreover, on the basis of the correlation analysis, we assume that flavones synthesis and regulation of stilbenoids coordinated to a greater extent in "Saperavi" than in "Cabernet Sauvignon".
KW - Cabernet sauvignon
KW - HPLC-UV
KW - Phenolic compounds
KW - Red wine
KW - Saperavi
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U2 - 10.15414/jmbfs.2019/20.9.3.557-561
DO - 10.15414/jmbfs.2019/20.9.3.557-561
M3 - Article
AN - SCOPUS:85083705634
VL - 9
SP - 557
EP - 561
JO - Journal of Microbiology, Biotechnology and Food Sciences
JF - Journal of Microbiology, Biotechnology and Food Sciences
SN - 1338-5178
IS - 3
ER -