Research Information System
International Journal Of Food Properties, vol.18, no.5, pp.1038-1045, 2015 (Journal Indexed in SCI)
Grapes
(Vitis vinifera L. origin var: Carignane, Cabernet Sauvignon, Merlot, Grenache,
Columbard, and Semillon) were cultivated and processed according to accepted
organic agriculture and organic wine techniques. Aged wines (5 years) were
evaluated for changes of their phenolic acids. The highest reduction of gallic
acid concentrations were determined in Cabernet Sauvignon (24.36 mg/L) and
Carignane (16.00 mg/L) wines. The quantities of p-hydroxybenzoic acid decreased
mostly in Carignane (22.47 mg/L) and Columbard (20.84 mg/L) wines. The
decreases of syringic acid were dominant in Cabernet Sauvignon (2.34 mg/L) and
Carignane (1.69 mg/L) wines. In the case of ferulic acid, the highest reduction
was determined in Cabernet Sauvignon (3.97 mg/L) wines. The decreases of
p-coumaric acid contents were the same and mostly in Merlot (1.06 mg/L) and
Grenache (1.035 mg/L) wines. The principal component analyses results
demonstrated the relations among aged wines produced from different grape
varieties and their phenolic acids. The distribution of data was accumulated
into two groups. The first group included total phenols, gallic acid,
p-hydroxybenzoic acid, syringic acid, p-coumaric acid, and Merlot/Carignane/Grenache
wines. The second one included ferulic acid and Cabernet Sauvignon wine.