Comparison of phenolic content in cabernet sauvignon and saperavi wines

Shyngus Sergazy, Alexandr Gulyayev, Galina Dudikova, Laura Chulenbayeva, Madiyar Nurgaziyev, Krivyh Elena, Ayaulym Nurgozhoina, Arailym Ziyat, Vladislav Tritek, Samat Kozhakhmetov, Almagul Kushugulova

Research output: Contribution to journalArticle

Abstract

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".

Original languageEnglish
Pages (from-to)557-561
Number of pages5
JournalJournal of Microbiology, Biotechnology and Food Sciences
Volume9
Issue number3
DOIs
Publication statusPublished - Jan 1 2019

Keywords

  • Cabernet sauvignon
  • HPLC-UV
  • Phenolic compounds
  • Red wine
  • Saperavi

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Microbiology
  • Molecular Biology

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