Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide

The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total phe...

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Published inMolecules (Basel, Switzerland) Vol. 19; no. 7; pp. 10189 - 10207
Main Authors Xu, Fan, Luan, Li-Ying, Zhang, Zhen-Wen, Huo, Shan-Shan, Gao, Xiang, Fang, Yu-Lin, Xi, Zhu-Mei
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 14.07.2014
MDPI
Subjects
24-epibrassinolide
Abscisic acid
Anthocyanins - analysis
antioxidant capacity
Antioxidants
Antioxidants - analysis
Biosynthesis
Brassinosteroids - chemistry
Cabernet Sauvignon
Cardiovascular disease
Cell division
Flavonoids
Food Analysis - methods
Fruit - chemistry
Hormones
phenolic profiles
Plant diseases
Steroids, Heterocyclic - chemistry
Tannins - analysis
Vitaceae
Vitis - chemistry
Vitis vinifera
wine
Wine - analysis
Wines
Yan73
China
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Summary:The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total phenolic content (TPC), total tannin content (TTC) and total anthocyanin content (TAC) of Yan73 and CS wines, whereas Brz treatment decreased TPC, total flavonoid content (TFC), TAC in the two wines. Moreover, the content of most of the phenolic compounds identified by HPLC-DAD/ESI-MS in EBR-treated wines was significantly higher than that in control. The antioxidant capacities, which determined using DPPH, ABTS and HRSA methods, of the wines were increased by EBR treatment as well. There was a good correlation between the antioxidant capacity and phenolic content. The results demonstrated that EBR could enhance the phenolic compounds and antioxidant capacity of Yan73 and CS wines, but the effects may vary by different cultivars.
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These authors contributed equally to this work.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules190710189