Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines

Available online at www.sciencedirect.com
Food Research International 41 (2008) 53–60
www.elsevier.com/locate/foodres
E?ects of grape variety, harvest date, fermentation vessel and
wine ageing on ?avonoid concentration in red wines
Fang Fang, Jing-Ming Li, Ping Zhang, Ke Tang, Wei Wang, Qiu-Hong Pan,
Wei-Dong Huang *
Centre for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
Received 29 August 2007; accepted 9 September 2007
Abstract
Flavonols and ?avones play an important role in red wine consumption due to their protective e?ects to human health. The objective
of this work was to study the e?ects of grape varieties (Cabernet Sauvignon and Merlot), harvest dates, fermentation conditions and
types of oak barrels (50 L and 225 L) on the concentrations of ?avonols and ?avones composition. Rutin, quercitrin, myricetin, morin,
luteolin, quercetin, kaempferol, isorhamnetin and galangin were all detected. The results showed that at the same maturation, ?avonoid
varieties of di?erent grape varieties could be a?ected greatly, but ?avonoid concentrations did not witness signi?cant di?erences
(p < 0.05). Although no signi?cant di?erences were found in other ?avonoid concentrations (p < 0.05), the concentrations of myricetin
and quercetin did decline somewhat at 2° maturation. Higher concentrations of myricetin were observed in new wooden barrels and the
revolving pots. Barrel volume seemed to have little e?ect on quercitrin, myricetin and quercetin evolutions. Concentrations of rutin,
kaempferol, isorhamnetin and galangin did, however, show signi?cant di?erences between samples (p < 0.05). The results support earlier
?ndings showing that galangin has a close relationship with the aging process and oak barrels, although it appears mainly in the latter
part of aging (Fang, F., Li, J. M., Pan, Q. H., & Huang, W. D. (2007). Determination of red wine ?avonoids by HPLC and e?ect of
aging. Food Chemistry, 101, 428–433).
Ó 2007 Elsevier Ltd. All rights reserved.
Keywords: HPLC; Wine; Flavonols; Flavones; Maturation; Fermentation
1. Introduction
out, 1993a; Knekt et al., 1997; Renaud & de Lorgeril,
1992). Flavonols and ?avones, as two important kinds of
During the last several decades, the polyphenols in red
polyphenols, have been found in a number of plant foods
wines have been the focus of a large number of published
as common components of our diet (Hertog, Hollman, &
works because of their essential contributions to wine sen-
Van de putte, 1993c). Numerous studies have shown that
sory properties (color, ?avor, astringency and bitterness)
?avonols and ?avones have great bene?ts to human health.
(Glories, 1984); Isabel Spranger, 2004; Robichaud &
Epidemiological investigations have shown that moderate
Noble, 1990 (Wang & Huang, 2004) along with their
consumption of ?avonol-rich foods and beverages may
medicinal importance as antioxidants, antitumoral agents
be protective against coronary heart disease (CHD) (Her-
and their role in preventing coronary heart disease
tog et al., 1993a) and lung cancer (Knekt et al., 1997). In
(CHD), etc.) (Fang, Li, Pan, & Huang, 2007; Gronbaek
addition, ?avonols such as quercetin, myricetin, isorham-
et al., 1995; Hertog, Feskens, Hollman, Katan, & Kromh-
netin, kaempferol and the corresponding ?avones, apigenin
and luteolin have antioxidant properties (Shahidi &
Wanasundara, 1992). They have also been shown to exhibit
*
anticarcinogenic properties and antiplatelet activity (For-
Corresponding author. Tel.: +86 10 62737024; fax: +86 10 62737553.
E-mail address: huanggwd@263.net (W.-D. Huang).
mica & Regelson, 1995; Hertog & Hollman, 1996).
0963-9969/$ - see front matter Ó 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodres.2007.09.004

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54
F. Fang et al. / Food Research International 41 (2008) 53–60
Wine also contains a large number of polyphenolic com-
120 day after bloom, respectively). and for each grape vari-
pounds and is a good resource for ?avonols and ?avones
ety at each harvest date, an amount of 1000 kg grapes were
(Frankel, 1996; Hertog, Hollman, Katan, & Kromhout,
carefully sampled and was used in the experiments on the
1993b). Many studies have shown that for di?erent grape
relationship of grape variety and grape maturation to
varieties coming from distinct producing areas, both the
?avonoids content. The other 3000 kg grape samples (Cab-
varieties and the contents of the polyphenols are totally dif-
ernet Sauvignon) were picked from Huailai Region (Hebei,
ferent (Ramos et al., 1999). Grape maturations have also
China) at the harvest maturation and were used to explore
been established as having an impact on wine polyphenols
the e?ects of di?erent fermentation conditions on ?avonoid
because of the broad range of physical and biochemical
varieties and contents. The total sugars given by the grapes
processes that occur during the ripening of grapes (Gon-
used in this work were as the follows: 165 g/L must (Cab-
za´lez-Sanjose´, Barro´n, Junquera, & Robredo, 1991;
ernet Sauvignon, harvest date 1°, Yanqing), 215 g/L must
Pe´rez-Magarin?o, Gonza´lez-SanJose´, 2006). Furthermore,
(Cabernet Sauvignon, harvest date 2°, Yanqing), 172.5 g/L
the phenolic content of red wines depends not only on
must (Merlot, harvest date 1°, Yanqing), 235 g/L must
the grape varieties, grape maturations and the producing
(Merlot, harvest date 2°, Yanqing) and 213 g/L must (Cab-
areas, but also on the practices and technologies of wine-
ernet Sauvignon, harvest maturation, Huailai) (refractom-
making and wine ageing (Pen?a, Herna´ndez, Garc?´a-Vallejo,
eter was used). After casting away the stems and the
Estrella, & Suarez, 2000; Pe´rez-Magarin?o, Gonza´lez-San-
peduncles, each kind of grape was crushed into must using
Jose´, 1999; Pe´rez-Magarin?o, Gonza´lez-SanJose´, 2006; Cer-
regular pressure. Then each kind of must from grapes in
da´n, Gon˜i, & Azpilicueta, 2004).
Yanqing Region was put into the same kind of stainless
In a previous study, we developed a new method for
steel tanks (with the volume of 400 m3) with the same com-
simultaneous determination of 10 ?avonols and 2 ?avones
mercial yeast (CSM, Lallemand Corporation, France) and
using high performance liquid chromatography (Fang
skin fermentation temperature (25 °C). While musts
et al., 2007). The aim of the present research is to study
obtained from grapes in Huailai Region were fermented
the changes of the ?avonoids in red wines made from dif-
as the follows: skin fermentation at 25 °C for 7 days in
ferent grape varieties in China, especially on the cultivars
new wooden barrels; skin fermentation at 25 °C for 7 days
of two important wine varieties (Cabernet Sauvignon and
in stainless steel; and skin fermentation at 25 °C for 7 days
Merlot) that grew in 2005 in two di?erent regions (Huailai
in revolving pots. The same commercial yeast (CSM, Lalle-
and Yanqing). Preliminary data on the variations of these
mand Corporation, France) was used in all the winemaking
compounds due to di?erences in the maturation level of the
processes. After 7 days’ fermentation and the malolactic
grapes, fermentation conditions, and di?erent wine ageing
fermentation, each kind of red wine was stored in new
processes are also reported.
European oak barrels (Seguin Moreau Napa Cooperage,
France) in a cellar ($20 °C and humidity of about 85%).
2. Materials and methods
The enological parameters of each of the young red wines
before wine aging were measured according to the methods
2.1. Wine samples
described by the O?ce International de la Vigne et du Vin
(1990) and were as the follows: alcohol level % (v/v)
2.1.1. Commercial wine samples
(9.64–12.07), total acidity (6.41–7.12 g/L), volatile acidity
All commercial wine samples were supplied by Chinese
(0.31–0.49 g/L). In all cases, the experiments were made
wine producers or the Centre for Viticulture and Enology
in duplicate. Three representative samples were taken from
at China Agricultural University. Chardonnay (2004,
each kind of wine before ageing and the ?avonols and ?av-
2005), Cabernet Sauvignon (2004, 2005), Cabernet Franc
ones from each sample were analyzed in duplicate. Results
(2004, 2005), Marselan (2004, 2005), Petit Verdot (2005)
presented in the ?gures are shown with standard deviations
and Merlot (2004, 2005) were from Chinese-French Dem-
and the arithmetic mean of the nine analyses.
onstration Farm for Viticulture and Enology, Huailai,
Hebei Province, while the Cabernet Sauvignon (2005),
2.1.3. Wine samples of wine ageing process
Cabernet Franc (2005) and Merlot (2005) were from Bod-
All the ageing wine samples and oak barrels were sup-
ega Langer, Changli, Hebei Province. Grape materials for
plied by Huaxia Winery Co. Ltd. (Changli, Hebei, China).
Beimei (2005), Beihong (2005) and Beichun (2005) were
The wine brewing process strictly obeyed the manufacture’s
all from Institute of Botany, the Chinese Academy of Sci-
suggested techniques for red wine made from Cabernet
ence and were brewed by the Centre for Viticulture and
Sauvignon in China Huaxia Winery Co. Ltd. The wine
Enology, China Agricultural University.
was subsequently aged during a period of 240 days in
once-used barrels of volume 225 L and volume 50 L
2.1.2. Wine samples of grape variety, grape maturation and
(Seguin Moreau Napa Cooperage, France). The wines
di?erent fermentation conditions
had undergone malolactic fermentation before being put
Two red wine varieties of grapes (Cabernet Sauvignon
into the barrels. Elaboration of the wines took place in a
and Merlot) from Yanqing Region (Beijing, China) were
cellar and all the barrels had the same conditions of humid-
picked at two harvest date (1° and 2°, that is: 100 and
ity and temperature. The oak barrels were all European

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F. Fang et al. / Food Research International 41 (2008) 53–60
55
oak barrels (Quercus Petraea) made at Seguin Moreau
2 ?avones standards was shown in Fig. 1, while the ?avo-
Napa Cooperage (France). For manufacture of the barrels,
nols and ?avones compounds detected in wine samples
the wood was naturally seasoned for 36 months and all of
were shown in Fig. 2.
the barrels submitted to a medium toasting. Wine ageing
samples to be analyzed were taken from the barrels after
0, 30, 60, 90, 120, 150, 180, 210 and 240 days. In all cases,
the wine was put into three barrels of each type and the
experiments made in duplicate. One representative sample
was taken from each of the barrels and the ?avonols and
?avones from each sample analyzed in duplicate. Results
presented in the ?gures are showed with standard devia-
tions and the arithmetic mean of three analyses.
2.2. Standards
Flavonoid standards, including apigenin, isorhamnetin,
rhamnetin, ?setin, galangin, kaempferol, luteolin, myrice-
tin were purchased from Fluka (Buchs, Switzerland), while
morin, quercetin dehydrate, quercitrin (quercetin-3-o-
rhamnoside)
hydrate,
Rutin
(quercetin-3-o-rutinoside)
hydrate were purchased from Sigma Chemical Co. (St.
Louis, USA). The purities of the 12 analytes were up to
Fig. 1. Chromatogram of 10 ?avonols and 2 ?avones standards. (1) rutin,
(2) quercitrin, (3) ?setin, (4) myricetin, (5) morin, (6) luteolin, (7)
95%. The solvent of tetrahtdrofuran (THF), acetonitrile
quercetin, (8) apigenin, (9) kaempferol, (10) isorhamnetin, (11) rhamnetin,
and methanol labeled as HPLC grade were purchased from
and (12) galangin.
Fisher Scienti?c (USA).
2.3. Preparation of samples
All wine samples were ?ltered through a 0.45 lm ?lter
for organic solvents without any extraction or hydrolysis,
(Acrodisc LC13 PVDF ?lter, Gelman/Pall Life Sciences,
MI) prior to injection of 50 ll HPLC.
2.4. High-performance liquid chromatography
Chromatographic separations were performed on a
Merck LiChrospher 100RP-18e (Merck, Germany) column
(250 · 4.0 mmID, 5 lm) protected by a Merck RP-18
(10 mm · 4.0 mm) guard column. Both columns were
placed in a column oven at 30 °C. The HPLC system con-
sisted of a Shimadu (Japan) LC-6A series pumping system,
SIL-6A automatic injector furnished with a 50-ul loop,
SPD-6AV UV–visible detector set at 360 nm and analyzed
using C-R6A chromatography data station software. The
solvent system (Fang et al., 2007) had a constant ?ow rate
of 1.0 ml/min. Solvent A consisted of 19% acetonitrile, 5%
methanol and 1% THF in water (pH 3.0) and solvent B
55% acetonitrile and 15% methanol in water (pH 3.0). All
solvents used were of HPLC grade. For the elution program,
the following proportions of solvent B were used: 0–15 min,
2%B; 15–28 min, 2–28%B; 28–40 min, 28–36%B; 40–44 min,
36% B; 44–45 min, 36–80%B; 45–52 min, 80%B.
3. Results and discussion
Fig. 2. Flavonols and ?avones compounds detected in the ageing wine
According to the chromatographic separation method
samples: (1) rutin, (2) quercitrin, (4) myricetin, (5) morin, (6) luteolin, (7)
described before, the chromatogram of 10 ?avonols and
quercetin, (9) kaempferol, (10) isorhamnetin, and (12) galangin.

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56
Table 1
Content of ?avonols and ?avones of di?erent commercial wine samples (mg/L) (n = 3)
Vintage
Producer
Variety
Rutin
Quercitrin
Myricetin
Morin
Luteolin
Quercetin
Kaempferol
Isorhamnetin
Galangin
2005
Chinese-French demonstration farm for
Chardonnay
1.17 ± 0.09
0.01 ± 0.00
0.00 ± 0.00
0.00 ± 0.00
0.26 ± 0.01
0.06 ± 0.01
0.01 ± 0.00
0.00 ± 0.00
0.00 ± 0.00
F.
viticulture and enology, Huailai, Hebei, China
Cabernet
0.69 ± 0.01
0.26 ± 0.00
0.80 ± 0.06
0.00 ± 0.00
0.11 ± 0.00
0.94 ± 0.03
0.04 ± 0.00
0.13 ± 0.00
0.00 ± 0.00
Fang
Sauvignon
Cabernet
0.58 ± 0.02
0.20 ± 0.01
0.49 ± 0.08
0.00 ± 0.00
0.25 ± 0.01
0.95 ± 0.06
0.04 ± 0.00
0.22 ± 0.01
0.00 ± 0.00
et
Franc
al.
Merlot
0.49 ± 0.01
0.19 ± 0.00
0.52 ± 0.01
0.00 ± 0.00
0.16 ± 0.00
0.87 ± 0.01
0.03 ± 0.00
0.15 ± 0.00
0.00 ± 0.00
/
Food
Marselan
0.57 ± 0.03
0.11 ± 0.00
0.58 ± 0.02
0.00 ± 0.00
0.22 ± 0.01
0.43 ± 0.02
0.01 ± 0.00
0.09 ± 0.00
0.02 ± 0.00
Petit Verdot
0.72 ± 0.02
0.03 ± 0.00
0.51 ± 0.08
0.00 ± 0.00
0.19 ± 0.01
0.24 ± 0.01
0.01 ± 0.00
0.04 ± 0.00
0.00 ± 0.00
Research
2005
Bodega Langer, Changli, Hebei, China
Cabernet
1.11 ± 0.02
1.92 ± 0.01
0.32 ± 0.00
0.00 ± 0.00
0.11 ± 0.00
1.49 ± 0.01
0.14 ± 0.00
0.14 ± 0.00
0.00 ± 0.00
Sauvignon
Cabernet
0.00 ± 0.00
1.40 ± 0.00
0.36 ± 0.02
0.00 ± 0.00
0.14 ± 0.00
2.65 ± 0.02
0.23 ± 0.00
0.62 ± 0.01
0.00 ± 0.00
International
Franc
Merlot
0.60 ± 0.25
2.70 ± 0.04
0.19 ± 0.01
0.00 ± 0.00
0.14 ± 0.00
2.64 ± 0.12
0.30 ± 0.01
0.47 ± 0.02
0.00 ± 0.00
2005
Institute of Botany, the Chinese Academy of
Beimei
0.02 ± 0.01
0.08 ± 0.05
0.06 ± 0.01
0.00 ± 0.00
0.32 ± 0.14
0.15 ± 0.03
0.03 ± 0.01
0.01 ± 0.00
0.00 ± 0.00
Science
Beichun
0.05 ± 0.03
0.01 ± 0.00
0.12 ± 0.01
0.00 ± 0.00
0.31 ± 0.00
0.28 ± 0.01
0.03 ± 0.00
0.01 ± 0.00
0.00 ± 0.00
41
Beihong
0.02 ± 0.03
0.02 ± 0.01
0.05 ± 0.00
0.00 ± 0.00
0.13 ± 0.00
0.04 ± 0.00
0.01 ± 0.00
0.01 ± 0.00
0.00 ± 0.00
(2008)
2004
Chinese-French demonstration farm for
Chardonnay
0.41 ± 0.01
0.25 ± 0.01
0.00 ± 0.00
0.00 ± 0.00
0.41 ± 0.01
0.25 ± 0.01
0.00 ± 0.00
0.00 ± 0.00
0.47 ± 0.02
viticulture and enology, Huailai, Hebei, China
Cabernet
2.52 ± 0.28
0.53 ± 0.03
0.43 ± 0.03
0.17 ± 0.01
1.09 ± 0.20
2.27 ± 0.17
0.29 ± 0.01
0.48 ± 0.01
1.55 ± 0.01
53–60
Sauvignon
Cabernet
1.05 ± 0.04
0.00 ± 0.00
1.37 ± 0.16
0.00 ± 0.00
1.26 ± 0.20
1.88 ± 0.26
0.30 ± 0.01
0.60 ± 0.03
0.59 ± 0.02
Franc
Merlot
2.15 ± 0.07
0.43 ± 0.01
0.00 ± 0.00
0.15 ± 0.03
3.99 ± 0.46
2.52 ± 0.33
0.31 ± 0.00
0.58 ± 0.05
1.37 ± 0.03
Marselan
3.68 ± 0.42
0.36 ± 0.01
0.80 ± 0.19
0.09 ± 0.01
1.21 ± 0.14
1.44 ± 0.12
0.39 ± 0.05
0.39 ± 0.05
1.56 ± 0.03
Data in the table are the means of three replicates.

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F. Fang et al. / Food Research International 41 (2008) 53–60
57
3.1. In?uence of grape variety
uration level of Cabernet Sauvignon had a great impact not
only on ?avonoid contents but also on ?avonoid varieties,
Table 1 shows the ?avonoid contents of seventeen kinds
because, although no signi?cant di?erences had been found
of commercial red wines made in China. The results showed
for the other ?avonoid content (p < 0.05), both myricetin
rutin (0–3.68 mg/L), quercitrin (0–2.7 mg/L), myricetin (0–
and quercetin contents decreased greatly at maturation
1.37 mg/L), luteolin (0.11–3.99 mg/L) and quercetin (0.04–
2°, and luteolin was only detected at maturation 2°, too.
2.65 mg/L) as major ?avonoids constituents. The minor
For Merlot, no galangin and luteolin were found at either
?avonoids constituents were kaempferol (0–0.39 mg/L)
of the maturation levels. Although no signi?cant di?er-
and isorhamnetin (0–0.62 mg/L), while, morin (0–0.17 mg/
ences in rutin, quercitrin, quercetin, isorhamnetin were
L) and galangin (0–1.56 mg/L) were only detected in grape
found between 1° and 2°, myricetin content declined
varieties from Huailai 2004 vintage,and neither of the above
greatly with the ripening of Merlot. This may be because
two ?avonols were detected in grape varieties from Huailai
the phenolic content generally increases throughout the
2005 vintage. According to the wine sample results, the con-
ripening of the grape, or due to di?erent evolutions among
tents of ?avonols and ?avones of wines made from di?erent
di?erent phenolic families (Andrades & Gonza´tez-Sanjose,
grape varieties and coming from distinct wine producers or
1995; Gonza´tez-Sanjose, Barro´n & D?´ez, 1990; Gonza´tez-
of di?erent ages were totally di?erent. This may be related to
Sanjose & D?´ez, 1993; Mazza, Fukumoto, Delaquis, Gir-
the thickness of the grape skins, the climate that the grape
ard, & Ewert, 1999; Pe´rez-Magarin?o, Gonza´tez-Sanjose,
grows in, the ripe degree of the grape, the application of dif-
2006) and ?avonols and ?avones may belong to a special
ferent winemaking methods and so on (McDonald, Hughes,
part of the phenolic family. On the other hand, the reduc-
Burns, Lean, Matthews, & Crozier, 1998, Fang et al., 2007).
tion of myricetin content with the ripening of the grapes
However, di?erent grape varieties did have important
probably could be an indicator of the beginning of the
e?ects on the ?avonol and ?avone contents of the wines.
post-maturity and senescence process, just as in anthocya-
Table 2 shows the comparison of the eight ?avonoid
nins (Andrades & Gonza´tez-Sanjose, 1995; Pe´rez-Magar-
contents of di?erent grape varieties at each level of grape
in?o, Gonza´tez-Sanjose, 2006).
maturation. Except for luteolin and galangin, rutin, querci-
trin, myricetin, quercetin, kaempferol and isorhamnetin
3.3. In?uence of the fermentation case
were all detected in both Cabernet Sauvignon and Merlot.
Although no signi?cant di?erences were found between
Table 3 presents a comparison of the ?avonoids con-
most ?avonoids of each varietal grape at maturation 1°
tents of Cabernet Sauvignon wines made in di?erent fer-
(p < 0.05), the content of myricetin from Cabernet Sauvi-
mentation vessels. It is easy to notice that when all the
gnon was greater than that of Merlot. Both luteolin and
other fermentation conditions had been con?rmed, fermen-
galangin had been found in Cabernet Sauvignon wines at
tation vessels (new wooden barrel, revolving pot and the
maturation 2°, while no corresponding compounds were
stainless steel) seemed to have less e?ect on rutin, querci-
detected in Merlot. In all, our results might suggest that
trin, luteolin, quercetin, kaempferol and isorhamnetin con-
for di?erent grape varieties at the same maturation, the ?a-
tents because no signi?cant di?erences had been detected
vonoid varieties may be a?ected by grape variety (luteolin
(p < 0.05). Fermentation in new wooden barrels and revol-
and galangin in Cabernet Sauvignon), although the ?avo-
ving pots, on the other hand, led to signi?cantly higher
noid contents did not show signi?cant di?erences.
concentrations of myricetin than that in the stainless steel.
This result may indicate that some ?avonols would be more
3.2. In?uence of grape maturation
easily extracted from grape skins when using revolving pots
or new wooden barrels. Compared with traditionally static
Table 2 shows the ?avonoid contents by grape variety at
fermentation vessels, revolving pots may help phenolic
di?erent maturation levels. The results show that the mat-
compositions be more rapidly and e?ectively extracted
Table 2
Comparison of ?avonoids mean concentration of each varietal grape at di?erent maturation (n = 3)
Compounds (mg/L)
Harvest date
Maturation 1
Maturation 2
Cabernet Sauvignon
Merlot
Cabernet Sauvignon
Merlot
Rutin
1.21 ± 0.16
0.90 ± 0.24
1.68 ± 0.32
1.17 ± 0.15
Quercitrin
0.59 ± 0.06
0.49 ± 0.11
0.65 ± 0.11
0.72 ± 0.14
Myricetin
2.60 ± 0.45
1.45 ± 0.25
1.14 ± 0.21
0.88 ± 0.21
Luteolin
0.00 ± 0.00
0.00 ± 0.00
0.02 ± 0.01
0.00 ± 0.00
Quercetin
0.85 ± 0.26
0.47 ± 0.24
0.33 ± 0.12
0.40 ± 0.11
Kaempferol
0.07 ± 0.04
0.03 ± 5.00 · 10À3
0.02 ± 0.03
0.01 ± 0.01
Isorhamnetin
0.05 ± 0.04
0.03 ± 0.02
0.03 ± 0.03
0.05 ± 0.02
Galangin
0.00 ± 0.00
0.00 ± 0.00
0.02 ± 0.02
0.00 ± 0.00
Data in the table are the means of three replicates.

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58
F. Fang et al. / Food Research International 41 (2008) 53–60
from grapes without prolonging the fermentation process
their own micro-oxygenation properties and the oxida-
(Gao, Gao, & Zhang, 2005). New wooden barrels may also
tion–reduction reactions that take place during wine fer-
o?er a good fermentation condition for wines because of
mentation (Winter, 2001).
Table 3
Comparison of ?avonoids mean concentration for each fermentation vessel
Compounds (mg/L)
Fermentation vessel
Wooden barrel
Revolving pot
Stainless steel
Rutin
1.840 ± 0.32
1.73 ± 0.21
1.98 ± 0.32
Quercitrin
0.63 ± 0.12
0.60 ± 0.09
0.50 ± 0.04
Myricetin
1.31 ± 0.20
1.31 ± 0.25
0.83 ± 0.11
Luteolin
4.00 · 10À3 ± 3.66 · 10À3
8.00 · 10À3 ± 0.01
0.04 ± 5.77 · 10À3
Quercetin
0.25 ± 0.08
0.35 ± 0.10
0.26 ± 0.12
Kaempferol
0.03 ± 0.01
0.03 ± 0.01
0.02 ± 0.03
Isorhamnetin
0.02 ± 0.01
0.03 ± 0.03
0.03 ± 0.04
Galangin
0.00 ± 0.00
2.73 · 10À3 ± 2.59 · 10À3
0.01 ± 0.00
Cabernet Sauvignon (n = 3).
Data in the table are the means of three replicates.
.9
1.80
A
B 1.75
.8
1.70
.7
1.65
.6
1.60
1.55
.5
1.50
.4
1.45
.3
1.40
C
D .008
3.4
.006
3.2
.004
3.0
2.8
.002
2.6
0.000
E
F
.6
.020
.5
.015
Content of Flavonoids (mg / L)
.4
.010
.3
.005
.2
0.000
G
H
.08
.020
.07
.015
.06
.010
.05
.005
.04
.03
0.000
.02
-.005
0d 30d 60d 90d 120d150d180d210d240d
0d 30d 60d 90d 120d150d180d210d240d
Wine Aging (d)
Small
Big
Fig. 3. Comparation of the evolution of each type of ?avonols or ?avones with the aging time among di?erent types of oak barrels: (A) rutin;
(B) quercitrin; (C) myricetin; (D) luteolin; (E) quercetin; (F) kaempferol; (G) isorhamnetin; and (H) galangin.

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F. Fang et al. / Food Research International 41 (2008) 53–60
59
3.4. In?uence of wine ageing process
jing, China) for the technical assistance during the HPLC
analysis.
Fig. 3 shows the evolution of eight red wine ?avonoids
with aging time and di?erent types of oak barrels (50 L
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Document Outline

• Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines
  • Introduction
  • Materials and methods
    • Wine samples
      • Commercial wine samples
      • Wine samples of grape variety, grape maturation and different fermentation conditions
      • Wine samples of wine ageing process
    • Standards
    • Preparation of samples
    • High-performance liquid chromatography
  • Results and discussion
    • Influence of grape variety
    • Influence of grape maturation
    • Influence of the fermentation case
    • Influence of wine ageing process
  • Conclusion
  • Acknowledgments
  • References

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