Characterization of Polish Wines Produced from the Multispecies Hybrid and Vitis vinifera L. Grapes

Figures & data

TABLE 1 The grape cultivars used for production of the wines studied

Wine sample	Grape cultivars
W-1 (white)	St. Pepin (40%), La Crescent (20%), Praire Star (20%), Adalmiina (20%)
W-2 (white)	Adalmiina
W-3 (white)	Seyval Blank
W-4 (white)	Swenson Red
W-5 (white)	White Couveé Vinifera: Milia^A (25%), Cserszegi Füszeres^A (20%), Zenit^A (20%), Traminer^A (20%), Freiminer (15%)
R-1 (red)	Heridan
R-2 (red)	Frontenac
R-3 (red)	St. Croix (35%), Sabbrevois (40%), De Chaunac (25%)
R-4 (red)	Marechal Foch (35%), Leon Millot (35%), Cascade (30%)
R-5 (red)	Red Couveé Vinifera: Zweigeltrebe^A (25%), Turan^A (25%), Domina^A (20%), Dunaj^A (15%), Pinot noir Precoce^A (15%)
R-6 (red)	Rondo
R-7 (red)	Regent

^A Vitis vinifera L. variety.

TABLE 2 Retention times and recovery of phenolic compounds determined in the wines

No	Compound	Retention time [min]	Recovery [%]
1	Gallic acid	5.74	98.0
2	Catechin	15.03	93.5
3	Chlorogenic acid	16.94	97.3
4	Caffeic acid	17.40	102.4
5	Syringic acid	18.43	96.1
6	Epicatechin	19.31	91.5
7	p-Coumaric acid	24.77	96.0
8	Ferulic acid	27.41	97.6
9	Quercetin	43.28	93.4
10	Kaempferol	49.44	90.6

TABLE 3 Total phenolic content (TPC) and antioxidant activity (AA) of the wines

Wine sample	Total phenolic content	Antioxidant activity (DPPH assay)	Antioxidant activity (ABTS assay)
W-1	213.06 ± 1.05	0.46 ± 0.00	2.92 ± 0.05
W-2	187.57 ± 1.26	0.45 ± 0.00	2.79 ± 0.03
W-3	201.00 ± 0.96	0.48 ± 0.00	2.50 ± 0.03
W-4	241.62 ± 1.95	0.61 ± 0.00	2.97 ± 0.02
W-5	208.74 ± 2.01	0.47 ± 0.00	2.77 ± 0.01
LSD0.05	5.30	0.01	0.22
R-1	1016.14 ± 1.62	2.75 ± 0.01	10.33 ± 0.03
R-2	1326.97 ± 2.16	3.30 ± 0.02	11.81 ± 0.06
R-3	1302.15 ± 2.52	3.63 ± 0.01	12.86 ± 0.73
R-4	1540.31 ± 5.76	5.47 ± 0.01	15.43 ± 0.20
R-5	1190.98 ± 6.47	4.41 ± 0.01	13.73 ± 0.02
R-6	1668.57 ± 3.78	4.51 ± 0.01	15.25 ± 0.09
R-7	996.17 ± 6.29	3.14 ± 0.01	11.30 ± 0.03
LSD0.05	20.80	0.11	0.71

Mean values from three repetitions ± standard deviations.

LSD_0.05, least significant differences at p < 0.05.

TABLE 4 Phenolic acids content in the wines

	Content of phenolic acids [mg per 1 dm^3 of wine]
Wine sample	Caffeic	Chlorogenic	p-Coumaric	Ferulic	Gallic	Syringic	Total
W-1	2.29 ± 0.04	0.11 ± 0.01	0.77 ± 0.00	0.10 ± 0.01	0.77 ± 0.03	0.53 ± 0.00	4.57
W-2	1.76 ± 0.05	0.80 ± 0.04	1.79 ± 0.01	0.10 ± 0.02	0.16 ± 0.00	0.54 ± 0.00	5.15
W-3	1.80 ± 0.08	0.12 ± 0.00	0.29 ± 0.02	033 ± 0.04	0.15 ± 0.00	0.56 ± 0.00	3.25
W-4	0.16 ± 0.00	0.17 ± 0.00	0.07 ± 0.01	−	0.22 ± 0.01	0.51 ± 0.00	1.13
W-5	10.33 ± 0.64	0.18 ± 0.00	0.13 ± 0.00	0.17 ± 0.00	0.69 ± 0.00	0.49 ± 0.00	11.19
LSD0.05	0.53	0.09	0.06	0.14	0.09	0.01
R-1	11.31 ± 0.05	1.00 ± 0.00	5.55 ± 0.02	1.13 ± 0.00	5.30 ± 0.04	1.90 ± 0.13	26.19
R-2	16.38 ± 0.11	1.38 ± 0.01	5.79 ± 0.05	0.86 ± 0.05	4.06 ± 0.07	1.47 ± 0.06	29.94
R-3	23.01 ± 0.25	0.83 ± 0.05	11.57 ± 0.24	0.56 ± 0.02	3.81 ± 0.03	1.61 ± 0.07	41.39
R-4	24.11 ± 0.24	1.39 ± 0.01	9.34 ± 0.03	0.88 ± 0.06	7.29 ± 0.04	0.56 ± 0.00	43.57
R-5	37.32 ± 0.75	0.98 ± 0.08	6.20 ± 0.04	0.41 ± 0.03	4.09 ± 0.09	0.87 ± 0.02	49.78
R-6	30.71 ± 1.39	1.94 ± 0.05	14.02 ± 0.73	0.56 ± 0.01	7.47 ± 0.06	2.86 ± 0.08	57.56
R-7	18.95 ± 1.14	0.97 ± 0.00	4.01 ± 0.40	0.73 ± 0.05	2.87 ± 0.02	3.85 ± 0.27	31.38
LSD0.05	4.19	0.22	1.83	0.20	0.32	0.69

Mean values from two repetitions ± standard deviations; −, not quantified; LSD_0.05, least significant differences at p < 0.05.

FIGURE 1 Chromatogram of the polyphenol standard mixture, at 280 nm (see Table 2 for peak identification).

FIGURE 2 Chromatogram of a red wine Rondo, at 280 nm (see Table 2 for peak identification).

FIGURE 3 Chromatogram of a red wine Rondo, at 340 nm (see Table 2 for peak identification).

TABLE 5 Flavonoids content in the wines

	Content of flavonoids [mg per 1 dm^3 of wine]
Wine sample	(+)-Catechin	(–)-Epicatechin	Quercetin	Kaempferol	Total
W-1	0.34 ± 0.01	−	0.16 ± 0.01	−	0.50
W-2	0.45 ± 0.03	−	1.24 ± 0.03	0.30 ± 0.02	1.99
W-3	0.35 ± 0.00	−	0.49 ± 0.04	−	0.84
W-4	0.33 ± 0.01	−	−	−	0.33
W-5	0.50 ± 0.00	−	2.25 ± 0.13	−	2.75
LSD0.05	0.09		0.40
R-1	0.65 ± 0.03	−	6.14 ± 0.21	0.38 ± 0.00	7.17
R-2	3.05 ± 0.28	0.22 ± 0.01	22.37 ± 0.05	0.37 ± 0.00	26.01
R-3	0.80 ± 0.02	−	17.52 ± 0.36	0.72 ± 0.03	19.04
R-4	1.47 ± 0.11	−	6.23 ± 0.20	0.46 ± 0.01	8.16
R-5	3.93 ± 0.18	−	28.95 ± 1.93	0.36 ± 0.01	33.24
R-6	6.22 ± 0.67	2.45 ± 0.12	19.58 ± 1.77	1.20 ± 0.10	29.45
R-7	1.11 ± 0.03	−	9.35 ± 0.18	0.40 ± 0.00	10.86
LSD0.05	1.61		5.64	0.25

Mean values from two repetitions ± standard deviations; −, not quantified; LSD_0.05, least significant differences at p < 0.05.

TABLE 6 Color parameters of the wines

Wine sample	L*	a*	b*
W-1	93.77 ± 0.00	−0.15 ± 0.00	6.48 ± 0.02
W-2	93.90 ± 0.08	−0.95 ± 0.02	4.71 ± 0.12
W-3	93.46 ± 0.11	−0.52 ± 0.01	5.59 ± 0.11
W-4	93.35 ± 0.00	−0.72 ± 0.01	6.63 ± 0.01
W-5	93.94 ± 0.00	−0.29 ± 0.01	5.23 ± 0.01
R-1	14.37 ± 0.17	38.91 ± 0.02	23.48 ± 0.32
R-2	12.04 ± 0.15	38.87 ± 0.00	20.13 ± 0.26
R-3	10.98 ± 0.13	35.82 ± 0.04	17.84 ± 0.23
R-4	14.43 ± 0.16	40.54 ± 0.49	22.66 ± 0.24
R-5	19.63 ± 0.18	49.06 ± 0.47	32.40 ± 0.31
R-6	7.88 ± 0.18	33.61 ± 0.49	12.04 ± 0.30
R-7	22.00 ± 0.15	49.08 ± 0.02	36.44 ± 0.27

Mean values from three repetitions ± standard deviations.

FIGURE 4 Principal component analysis with distribution of analyzed parameters (CAF: caffeic acid; CAT: catechin; CHL: chlorogenic acid; COU: p-coumaric acid; EPI: epicatechin; FER: ferulic acid; GAL: gallic acid; KAE: kaempferol; QUE: quercetin; SYR: syringic acid).

FIGURE 5 Principal component analysis with distribution of the wine samples.