Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis vinifera L.) cultivated in a selected subtropical region

Figures & data

Table 1. Oenological parameters of red wines produced from V. vinifera L. grapes cultivated in the subtropical region of Campos Novos, South Brazil, vintages 2011 and 2012.

	Wines
	Ancellotta	Rebo	Nebbiolo	Barbera	Teroldego
Vintage 2011
pH	3.80 ± 0.01^a	3.96 ± 0.01^a	3.52 ± 0.01^a	3.54 ± 0.01^a	3.91 ± 0.01^a
Titratable acidity	5.18 ± 0.17^b	4.4 ± 0.2^a	5.08 ± 0.16^b	5.82 ± 0.01^c	5.4 ± 0.1^bc
Volatile acidity	0.52 ± 0.03^c	0.61 ± 0.02^d	0.34 ± 0.02^a	0.30 ± 0.02^a	0.43 ± 0.03^b
Total sulphur dioxide	54.4 ± 3.2^d	17.07 ± 1.85^a	24.00 ± 0.01^b	29.3 ± 0.9^c	69.3 ± 0.9^e
Alcohol content	11.10 ± 0.01^a	11.80 ± 0.01^a	10.10 ± 0.01^a	11.10 ± 0.01^a	11.00 ± 0.01^a
Colour intensity*	35.6 ± 1.6^e	13.8 ± 0.1^c	3.07 ± 0.06^a	6.67 ± 0.01^b	24.07 ± 0.16^d
Colour tonality*	1.2 ± 0.1^bc	0.97 ± 0.02^a	1.33 ± 0.03^c	1.17 ± 0.01^b	1.30 ± 0.01^bc
Colour density*	31.4 ± 1.6^e	11.9 ± 0.1^c	2.79 ± 0.06^a	6.01 ± 0.01^b	21.2 ± 0.2^d
Vintage 2012
pH	3.77 ± 0.01^a	3.72 ± 0.01^a	3.59 ± 0.01^a	3.43 ± 0.01^a	3.76 ± 0.01^a
Titratable acidity	4.8 ± 0.1^b	4.15 ± 0.01^a	5.26 ± 0.01^b	5.08 ± 0.16^b	4.2 ± 0.4^a
Volatile acidity	0.66 ± 0.03^c	0.37 ± 0.02^a	0.34 ± 0.02^a	0.34 ± 0.01^a	0.50 ± 0.01^b
Total sulphur dioxide	63.4 ± 0.9^c	41.3 ± 1.2^b	37.1 ± 1.2^a	35.4 ± 1.2^a	72.4 ± 0.4^d
Alcohol content	12.20 ± 0.01^b	13.20 ± 0.01^c	11.60 ± 0.01^a	13.1 ± 0.1^c	11.70 ± 0.01^a
Colour intensity*	44.1 ± 0.2^e	17.2 ± 0.2^c	5.55 ± 0.03^a	13.46 ± 0.02^b	18.8 ± 0.2^d
Colour tonality*	1.10 ± 0.02^d	0.97 ± 0.03^c	0.90 ± 0.01^b	0.69 ± 0.01^a	0.73 ± 0.01^a
Colour density*	38.8 ± 0.2^e	15.1 ± 0.2^c	4.91 ± 0.03^a	11.45 ± 0.03^b	15.9 ± 0.2^d

Mean values ± standard deviation (n=3). Different letters in the same line indicate significant difference (p < 0.05). Tukey test performed separately for each vintage. Titratable acidity (g/L tartaric acid); Volatile acidity (g/L acetic acid); Total sulphur dioxide (mg/L sulphur dioxide); Alcohol content (%, v/v.). *expressed as index.

Table 2. Phenolic content and antioxidant activity of Ancellotta, Rebo, Nebbiolo, Barbera and Teroldego wines produced from Italian grape varieties cultivated in a selected subtropical region, from vintages 2011 and 2012.

	Wines
	Ancellotta	Rebo	Nebbiolo	Barbera	Teroldego
Vintage 2011
TP	3926.2 ± 32.8^e	2262.3 ± 16.4^c	1756.8 ± 22.6^b	1319.6 ± 7.1^a	3356.6 ± 20.5^d
PP	3587.7 ± 35.1^e	1807.02 ± 17.54^c	1573.1 ± 24.2^b	1105.2 ± 7.6^a	2978.1 ± 21.9^d
NPP	478.64 ± 27.04^c	317.51 ± 20.02^b	556.8 ± 22.9^d	259.3 ± 8.2^a	238.8 ± 4.2^a
OD	672.2 ± 48.7^c	360.3 ± 13.2^a	600.9 ± 22.9^b	366.8 ± 9.9^a	654.8 ± 1.6^bc
TE	239.1 ± 2.6^e	96.4 ± 3.4^b	38.2 ± 2.4^a	118.4 ± 0.6^c	210.4 ± 3.4^d
TFA	788.4 ± 5.1^e	454.85 ± 0.01^c	325.9 ± 4.5^b	269.4 ± 1.4^a	506.8 ± 7.4^d
TMA	190.2 ± 2.4^e	120.9 ± 2.1^c	0.14 ± 0.04^a	25.5 ± 1.1^b	171.8 ± 9.1^d
CA*	11.8 ± 0.5^d	7.9 ± 0.4^c	2.4 ± 1.6^a	4.1 ± 0.6^ab	5.4 ± 0.8^b
MA*	34.6 ± 0.4^c	39.6 ± 0.4^d	19.2 ± 2.8^a	24.2 ± 0.8^b	42.3 ± 0.6^d
PA*	53.6 ± 0.2^a	52.5 ± 0.3^a	78.4 ± 1.4^c	71.7 ± 0.2^b	52.2 ± 0.2^a
ABTS^#	10.96 ± 0.04^d	9.94 ± 0.03^c	9.44 ± 0.03^b	6.00 ± 0.03^a	11.18 ± 0.01^e
DPPH^#	10.9 ± 0.2^d	8.75 ± 0.09^c	8.3 ± 0.1^b	5.15 ± 0.06^a	10.72 ± 0.04^d
FRAP^#	8.6 ± 0.1^e	4.55 ± 0.08^c	3.43 ± 0.04^b	2.8 ± 0.1^a	6.1 ± 0.2^d
Vintage 2012
TP	4204.9 ± 16.4^e	2409.8 ± 8.2^c	2323.8 ± 4.1^a	2360.6 ± 8.2^b	3209.02 ± 4.10^d
PP	3885.9 ± 17.5^e	1964.9 ± 8.8^c	1872.8 ± 4.4^a	1912.3 ± 8.8^b	2820.2 ± 4.4^d
NPP	197.4 ± 17.2^b	246.9 ± 18.1^c	414.8 ± 5.7^d	66.4 ± 2.9^a	240.2 ± 8.6^c
OD	777.68 ± 2.04^d	402.8 ± 6.8^a	403.3 ± 8.2^a	502.9 ± 3.2^b	579.1 ± 3.8^c
TE	286.1 ± 1.1^d	138.7 ± 3.4^b	92.8 ± 1.4^a	183.4 ± 2.8^c	184.9 ± 3.6^c
TFA	1100.4 ± 4.4^e	560.2 ± 5.5^c	67.2 ± 5.1^a	386.5 ± 4.4^b	692.5 ± 9.2^d
TMA	215.2 ± 0.9^d	181.6 ± 4.9^c	22.6 ± 0.6^a	76.3 ± 0.2^b	184.2 ± 2.3^c
CA*	9.9 ± 1.4^c	11.9 ± 0.9^c	2.9 ± 0.9^a	5.3 ± 0.4^b	10.6 ± 0.3^c
MA*	41.08 ± 0.30^d	41.02 ± 0.35^cd	33.2 ± 0.6^a	39.3 ± 0.4^b	39.9 ± 0.4^bc
PA*	49.05 ± 1.65^a	47.02 ± 0.62^a	63.9 ± 1.2^c	55.4 ± 0.4^b	49.5 ± 0.4^a
ABTS^#	11.12 ± 0.03^c	10.51 ± 0.05^b	10.30 ± 0.09^a	10.35 ± 0.05^a	11.04 ± 0.03^c
DPPH^#	12.07 ± 0.01^d	8.9 ± 0.1^b	7.14 ± 0.07^a	7.32 ± 0.08^a	10.82 ± 0.03^c
FRAP^#	9.2 ± 0.1^e	6.02 ± 0.13^d	5.37 ± 0.09^c	2.20 ± 0.09^a	3.60 ± 0.05^b

Mean values ± standard deviation (n=3). Different letters in the same line indicate significant difference (p < 0.05). Tukey test performed separately for each vintage.

*expressed as index.

^#expressed as Trolox equivalents (mmol TEAC/L).

TP, total polyphenols (mg/L gallic acid); PP, polymerised polyphenols (mg/L catechin); NPP, non-polymerised polyphenols (mg/L catechin); OD, ortho-diphenols (mg/L catechin); TE, tartaric esters (mg/L caffeic acid); TFA, total flavanols (mg/L catechin); TMA, total monomeric anthocyanins (mg/L malvidin-3-O-glycoside); CA, copigmented anthocyanins; MA, monomeric anthocyanins; PA, polymeric anthocyanins.

Table 3. Individual phenolic compounds (mg/L) in red wines produced from Italian grape varieties cultivated in a selected subtropical region, vintages 2011 and 2012.

Individual phenolics	Wines
	Ancellotta	Rebo	Nebbiolo	Barbera	Teroldego
Vintage 2011
Hydroxybenzoic acids
Gallic	21.39 ± 0.02^d	8.41 ± 0.01^a	11.85 ± 0.06^b	20.95 ± 0.01^c	26.48 ± 0.09^e
Protocatechuic	11.05 ± 0.04^d	7.65 ± 0.03^b	7.47 ± 0.08^a	12.2 ± 0.1^e	10.04 ± 0.01^c
Vanillic	6.81 ± 0.06^e	2.29 ± 0.01^a	4.57 ± 0.04^c	3.22 ± 0.01^b	4.93 ± 0.05^d
Syringic	4.25 ± 0.01^e	0.66 ± 0.01^b	0.47 ± 0.01^a	3.85 ± 0.01^d	3.21 ± 0.02^c
Ellagic	1.15 ± 0.02^b	1.70 ± 0.01^d	0.85 ± 0.01^a	1.56 ± 0.01^c	1.75 ± 0.01^e
Hydroxycinnamic acids
Caffeic	3.59 ± 0.09^c	0.66 ± 0.01^b	0.36 ± 0.01^a	16.2 ± 0.2^e	4.88 ± 0.01^d
trans-caftaric	2.50 ± 0.02^a	3.2 ± 0.2^a	3.18 ± 0.02^a	64.7 ± 0.9^c	4.51 ± 0.06^b
p-coumaric	2.20 ± 0.01^d	0.97 ± 0.02^b	0.89 ± 0.01^a	3.28 ± 0.04^e	1.43 ± 0.01^c
Ferulic	1.28 ± 0.01^c	0.64 ± 0.04^b	0.22 ± 0.02^a	1.70 ± 0.03^d	0.22 ± 0.01^a
Flavonols
Kaempferol	4.67 ± 0.07^e	2.99 ± 0.05^b	3.61 ± 0.05^c	2.5 ± 0.2^a	4.21 ± 0.03^d
Quercetin	31.8 ± 0.4^d	13.4 ± 0.5^a	15.2 ± 0.2^b	30.1 ± 1.2^d	17.7 ± 0.1^c
Myricetin	67.9 ± 0.9^e	23.9 ± 1.0^c	1.48 ± 0.01^a	12.77 ± 0.04^b	45.2 ± 0.2^d
Flavanols
(+)-catechin	110.02 ± 0.01^d	20.5 ± 0.6^a	56.40 ± 0.03^b	148.31 ± 0.05^e	97.9 ± 0.9^c
(-)-epicatechin	88.83 ± 2.01^e	65.6 ± 2.1^c	48.7 ± 1.7^b	22.3 ± 0.2^a	77.05 ± 1.28^d
Stilbene
trans-resveratrol	0.78 ± 0.01^c	0.89 ± 0.03^d	0.69 ± 0.01^b	4.94 ± 0.01^e	0.57 ± 0.01^a
Tyrosol	26.8 ± 0.7^d	23.9 ± 0.6^c	15.92 ± 0.05^a	17.5 ± 0.2^b	64.4 ± 0.2^e
Anthocyanins 3-O-monoglucosides
Delphinidin	5.91 ± 0.05^e	3.39 ± 0.04^c	1.12 ± 0.01^a	1.34 ± 0.01^b	4.6 ± 0.2^d
Cyanidin	2.90 ± 0.02^c	1.77 ± 0.08^a	nd	nd	2.2 ± 0.1^b
Peonidin	2.4 ± 0.2^d	0.69 ± 0.01^b	0.23 ± 0.01^a	0.31 ± 0.01^a	1.78 ± 0.07^c
Malvidin	18.8 ± 0.5^e	15.80 ± 0.07^c	0.25 ± 0.01^a	3.25 ± 0.06^b	16.8 ± 0.5^d
Vintage 2012
Hydroxybenzoic acids
Gallic	11.75 ± 0.01^c	8.16 ± 0.05^a	17.63 ± 0.08^e	14.2 ± 0.1^d	10.61 ± 0.07^b
Protocatechuic	6.39 ± 0.04^d	4.73 ± 0.02^b	6.06 ± 0.10^c	4.45 ± 0.05^a	4.77 ± 0.03^b
Vanillic	5.58 ± 0.05^e	1.28 ± 0.01^a	4.58 ± 0.06^d	1.46 ± 0.01^b	2.5 ± 0.1^c
Syringic	0.95 ± 0.01^e	0.72 ± 0.01^c	0.24 ± 0.01^a	0.76 ± 0.01^d	0.59 ± 0.02^b
Ellagic	8.03 ± 0.01^c	6.73 ± 0.01^a	8.11 ± 0.05^c	9.99 ± 0.01^d	7.8 ± 0.1^b
Hydroxycinnamic acids
Caffeic	5.21 ± 0.01^a	5.09 ± 0.01^a	8.91 ± 0.06^b	16.01 ± 0.09^c	5.19 ± 0.04^a
trans-caftaric	2.78 ± 0.01^a	10.70 ± 0.09^d	7.66 ± 0.06^c	99.2 ± 0.7^e	4.3 ± 0.2^b
p-coumaric	1.38 ± 0.01^c	0.89 ± 0.01^a	1.77 ± 0.03^d	3.05 ± 0.01^e	1.22 ± 0.02^b
Ferulic	0.29 ± 0.01^b	7.55 ± 0.04^e	0.12 ± 0.01^a	5.29 ± 0.03^d	1.31 ± 0.06^c
Flavonols
Kaempferol	11.20 ± 0.09^d	4.96 ± 0.02^a	7.22 ± 0.03^b	6.68 ± 0.03^b	9.43 ± 0.49^c
Quercetin	38.6 ± 0.5^d	18.7 ± 0.2^a	24.7 ± 0.7^b	24.68 ± 0.02^b	30.0 ± 0.6^c
Myricetin	52.3 ± 0.6^e	15.46 ± 0.09^c	4.04 ± 0.05^a	13.88 ± 0.02^b	17.27 ± 0.06^d
Flavanols
(+)-catechin	186.1 ± 1.6^d	32.9 ± 2.1^a	78.5 ± 0.2^b	199.3 ± 0.3^e	101.8 ± 8.9^c
(-)-epicatechin	69.6 ± 0.2^e	51.8 ± 0.6^d	26.3 ± 1.6^b	21.72 ± 0.02^a	40.9 ± 0.9^c
Stilbene
trans-resveratrol	1.52 ± 0.01^d	0.50 ± 0.01^a	0.70 ± 0.01^b	1.62 ± 0.01^e	1.01 ± 0.01^c
Tyrosol	73.75 ± 0.04^e	64.2 ± 0.1^d	43.5 ± 0.1^b	34.9 ± 0.1^a	51.6 ± 0.2^c
Anthocyanins 3-O-monoglucosides
Delphinidin	10.22 ± 0.03^e	6.78 ± 0.05^c	1.91 ± 0.01^a	3.41 ± 0.02^b	9.15 ± 0.03^d
Cyanidin	6.65 ± 0.05^e	3.06 ± 0.02^c	0.28 ± 0.01^a	1.75 ± 0.02^b	5.82 ± 0.02^d
Peonidin	3.99 ± 0.09^c	1.56 ± 0.01^b	1.42 ± 0.03^a	1.41 ± 0.04^a	4.08 ± 0.02^c
Malvidin	33.9 ± 0.1^e	20.3 ± 0.1^c	3.29 ± 0.05^a	11.9 ± 0.1^b	32.5 ± 0.1^d

Mean values ± standard deviation (n = 3). Different letters in the same line indicate significant difference (p < 0.05) between varieties. Tukey test performed separately for each vintage. nd: not detected.

Figure 1. Comparative chromatograms of anthocyanins in Ancellota and Nebbiolo red wines from vintages 2011 (A) and 2012 (B). Peaks: 1. delphinidin-3-O-glycoside (Retention time, RT = 12.24), 2. cyanidin-3-O-glycoside (RT = 14.54), 3. peonidin-3-O-glycoside (RT = 16.05), 4. malvidin-3-O-glycoside (RT = 16.68).

Figure 2. Principal component analysis of phenolic profile and antioxidant activity of red wines Ancellotta (Ancel), Rebo (Rebo), Nebbiolo (Nebb), Barbera (Barb) and Teroldego (Terol) grown in a subtropical region as affected by vintages (2011/2012) and grape variety. A. Scores plot defined by PC1 and PC2. B. Loading biplot of variables. 1. Gallic acid, 2. Protocatechuic acid, 3. Vanillic acid, 4. Syringic acid, 5. Ellagic acid, 6. trans-caftaric acid, 7. Tyrosol, 8. Catechin, 9. Caffeic acid, 10. Epicatechin, 11. p-coumaric acid, 12. Ferulic acid, 13. Myricetin, 14. trans-resveratrol, 15. Quercetin, 16. Kaempferol, 17. Delphinidin, 18. Cyanidin, 19. Peonidin, 20. Malvidin, 21. Total polyphenols, 22. Total flavanols, 23. Total monomeric anthocyanins, 24. Antioxidant activity by ABTS assay, 25. Antioxidant activity by DPPH assay, 26. Antioxidant activity by FRAP assay.