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

References

• Jackson, R.S. Chemical Constituents of Grapes and Wine. In Wine Science: Principles and Applications; Jackson, R.S., Ed.; Elsevier: San Diego, USA, 2008.
   Google Scholar
• Radovanovic, B.; Radovanovic, A.; Tomic, V. Relations Between the Phenolic Composition and Free Radical Scavenging, and Antibacterial Activities of Red Wines from Different Cultivars of Vitis vinifera L. International Journal of Food Properties 2012, 15, 725–735.
   Web of Science ®Google Scholar
• Fernandez-Mar, M.I.; Mateos, R.; Garcia-Parrilla, M.C.; Puertas, B.; Cantos-Villar, E. Bioactive Compounds in Wine: Resveratrol, Hydroxytyrosol and Melatonin: A Review. Food Chemistry 2012, 13, 797–813.
   Web of Science ®Google Scholar
• Stockham, K.; Sheard, A.; Paimin, R.; Buddhadasa, S.; Duong, S.; Orbell, J.D.; Murdoch, T. Comparative Studies on the Antioxidant Properties and Polyphenolic Content of Wine from Different Growing Regions and Vintages, A Pilot Study to Investigate Chemical Markers for Climate Change. Food Chemistry 2013, 140, 500–506.
   PubMed Web of Science ®Google Scholar
• Coletta, A.; Trani, A.; Faccia, M.; Punzi, R.; Dipalmo, T.; Crupi, P.; Antonacci1, D.; Gambacorta, G. Influence of Viticultural Practices and Winemaking Technologies on Phenolic Composition and Sensory Characteristics of Negroamaro Red Wines. International Journal of Food Science & Technology 2013, 48, 2215–2227.
   Web of Science ®Google Scholar
• Brillante, L.; Bois, B.; Lévêque, J.; Mathieu, O. Variations in Soil-Water Use by Grapevine According to Plant Water Status and Soil Physical-Chemical Characteristics – A 3D Spatio-Temporal Analysis. European Journal of Agronomy 2016, 77, 122–135.
   Web of Science ®Google Scholar
• Torres, N.; Goicoechea, N.; Antolín, M.C. Antioxidant Properties of Leaves From Different Accessions of Grapevine (Vitis vinifera L.) cv. Tempranillo after Applying Biotic and/or Environmental Modulator Factors. Industrial Crops and Products 2016, 76, 77–85.
   Google Scholar
• Sartor, S.; Malinovski, L.I.; Caliari V.; Da Silva, A. L.; Bordignon-Luiz, M. T. Particularities of Syrah Wines from Different Growing Regions of Southern Brazil: Grapevine Phenology and Bioactive Compounds. Journal of Food Science and Technology 2017, 54, 1414–1424.
   PubMed Web of Science ®Google Scholar
• Office International de la Vigne et du Vin. Recueil des Méthodes Internationales d’Analyse des Vins et des Moûts; Office International de la Vigne et du Vin: Paris, France, 1990.
   Google Scholar
• Giusti, M.M.; Wrolstad, R.E. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. In Current protocols in food analytical chemistry; Wrolstad, R. E., Ed.; John Wiley & Sons: New York, USA, 2001.
   Google Scholar
• Levengood, J.; Boulton, R. The Variation in the Color Due to Copigmentation in Young Cabernet Sauvignon Wines. In Red Wine Color; Waterhouse, A. L.; Kennedy, J. A., Ed.; American Chemical Society: Washington, US A, 2004.
   Google Scholar
• Glories, Y. La Coleur des Vins Rouges. Connaissance de la Vigne et du Vin 1984, 18, 253–271.
   Google Scholar
• Singleton, V.L.; Rossi, J.A. Colorimetry of Total Phenolics with Phosphomolybdicephosphotungstic Acid Reagents. American Journal of Enology and Viticulture 1965, 16, 144–158.
   Google Scholar
• Paronetto, L. Polifenoli e Tecnica Enologica; Selepress: Milan, Italy, 1977.
   Google Scholar
• Flanzy, M.; Aubert, S. Évaluation des Composés Phénoliques des Vins Blancs.Annales de Technologie Agricole 1969, 18, 27–44.
   Google Scholar
• Glories, Y. Recherches sur la Matière Colorante des Vins Rouges. Bulletin de La Societe Chimique 1978, 9, 2649–2652.
   Google Scholar
• Arnous, A.; Makris, D.P.; Kefalas, P. Correlation of Pigment and Flavanol Content Wine Antioxidant Properties in Selected Aged Regional Wines from Greece. Journal of Food Composition and Analysis 2002, 15, 655–665.
   Web of Science ®Google Scholar
• Benzie, I.F.F.; Strain, J.J. The Feric Reducing Ability of Plasma (FRAP) As a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry 1996, 239, 70–76.
   PubMed Web of Science ®Google Scholar
• Kim, Y.K.; Guo, Q.; Packer, L. Free Radical Scavenging Activity of Red Ginseng Aqueous Extracts. Toxicology 2002, 172, 149–156.
   PubMed Web of Science ®Google Scholar
• Re, R.; Pellegrini, N.; Proteggemnte, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant Activity Applying and Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology & Medicine 1999, 26, 1234–1237.
   Web of Science ®Google Scholar
• Ferreira-Lima, N.E.; Burin, V.M.; Bordignon-Luiz, M.T. Characterization of Goethe White Wines: Influence of Different Storage Conditions on the Wine Evolution during Bottle Aging. European Food Research and Technology 2013, 237, 509–520.
   Web of Science ®Google Scholar
• Burin, V.M.; Costa, L.L.F.; Rosier, J.P.; Bordignon-Luiz, M.T. Cabernet Sauvignon Wines from Two Different Clones, Characterization and Evolution during Bottle Ageing. LWT- Food Science and Technology 2011, 44, 1931–1938.
   Google Scholar
• Revilla, I.; Pérez-Magarinõ, S.; González-SãoJosé, M.L.; Beltán, S. Identification of Anthocyanin Derivatives in Grape Skin Extracts and Red Wines by Liquid Chromatography with Diode Array and Mass Spectrometric Detection. Journal of Chromatography A 1999, 847, 83–90.
   Web of Science ®Google Scholar
• Boulton, R. The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. American Journal of Enology and Viticulture 2001, 52, 67–87.
   Web of Science ®Google Scholar
• Guidoni, S.; Ferrandino, A.; Novello, V. Effects of Seasonal and Agronomical Practices on Skin Anthocyanin Profile of Nebbiolo Grapes. American Journal of Enology and Viticulture 2008, 59, 22–29.
   Web of Science ®Google Scholar
• Cimino, F.; Sulfaro, V.; Trombetta, D.; Saija, A.; Tomaino, A. Radical-Scavenging Capacity of Several Italian Red Wines. Food Chemistry 2007, 103, 75–81.
   Web of Science ®Google Scholar
• Tuberoso, C. I. G.; Serreli, G.; Congiu, F.; Montoro, P.; Fenu, M. A. Characterization, Phenolic Profile, Nitrogen Compounds and Antioxidant Activity of Carignano Wines. Journal of Food Composition and Analysis 2017, 58, 60–68.
   Web of Science ®Google Scholar
• Gómez-Alonso, S.; García-Romero, E.; Hermosín-Gutiérrez, I. HPLC Analysis of Diverse Grape and Wine Phenolics Using Direct Injection and Multidetection by DAD and Fluorescence. Journal of Food Composition and Analysis 2007, 20, 618–626.
   Web of Science ®Google Scholar
• Torchio, F.; Urcan, D.E.; Lin, L.; Gerbi, V.; Giacosa, S.; Segade, S.R.; Pop, N.; Lambri, M.; Rolle, L. Influence of Different Withering Conditions on Phenolic Composition of Avanà, Chatus And Nebbiolo Grapes for the Production of ‘Reinforced’ Wines. Food Chemistry 2016, 194, 247–256.
   PubMed Web of Science ®Google Scholar
• Parpinello, G.P.; Rombolà, A.D.; Simoni, M.; Versari, A. Chemical and Sensory Characterisation of Sangiovese Red Wines: Comparison Between Biodynamic and Organic Management. Food Chemistry 2015, 167, 145–152.
   PubMed Web of Science ®Google Scholar