Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees
文献类型： 外文期刊
作者： Zhu, Lei 1 ; Wu, Xin 1 ; Hu, Xixi 3 ; Li, Xinyue 1 ; Lv, Shanshan 1 ; Zhan, Chuan 1 ; Chen, Yunhua 1 ; Wang, Changyuan 1 ; Xu, Jingyu 4 ;
作者机构： 1.Heilongjiang Bayi Agr Univ, Coll Food Sci & Technol, Daqing 163319, Heilongjiang, Peoples R China
2.Agrifood Proc & Engn Technol Res Ctr Heilongjiang, Daqing 163319, Peoples R China
3.Heilongjiang Acad Agr Sci, Daqing Branch, Daqing 163319, Peoples R China
4.Heilongjiang Bayi Agr Univ, Coll Agr, Daqing 163319, Heilongjiang, Peoples R China
关键词： Winemaking pomace; Phenolic content; Anthocyanin profile; Antioxidant activity
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.231； 五年影响因子：2.925 ）
ISSN： 1226-7708
年卷期：
页码：
收录情况： SCI
摘要： The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and fermented pomace of three grape cultivars with different pedigrees. The phenolic contents and antioxidant activities decreased significantly in skins (p < 0.05), while relatively large amounts of them were retained in seeds after fermentative maceration. Fermentative maceration also had a significant impact on the anthocyanin compositions. The proportions of anthocyanins with more stable structures, such as malvidin derivatives, methylated, diglucosides and nonacylated anthocyanins, increased significantly in the pomace skins (p < 0.05). There were obvious differences in phenolic features and anthocyanin profiles among the three cultivars. 'NW196', a wine hybrid of Vitis vinifera and V. quinquangularis, was characterized by the highest total anthocyanin contents and degree of diglucosylation. The results obtained in this study could contribute to the primary data for the development and utilization of winemaking pomace, especially from local non-Vitis vinifera grapes.
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