Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China)

Spine grape (Vitis davidii Foex) is an important wild grape species in South China. Recently, some researchers attempted to convert its juice to wine, but the phenolic profiles of the spine grape wines are unknown. In this study, five cultivars of spine grape from Chongyi County, China, were used to produce wines using exactly the same technology. And the phenolic profiles of these young spine grape wines were assessed by high performance liquid chromatography coupled with diode array detector and electrospray ionization mass spectrometry (HPLC-DAD/ESI-MS). The results showed that anthocyanins mainly exist as the diglucoside form of anthocyanidins and malvidin-3,5-diglucoside was the most abundant anthocyanin. Similar to most vinifera wines, flavan-3-ols were the major class of phenolic compounds present in spine grape wines. Quercetin-3-rhamnoside was the main singular flavonol. In addition, syringetin-3-glucoside and dihydroquercetin-3-hexoside were the characteristic flavonols of red and white spine grape wines, respectively. With regard to phenolic acids, coutaric add and fertaric acid are dominant phenolic acids. Within these spine grape wines, Yishan wines showed the most different features regarding practically all of the phenolic profiles. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.