title: 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.
abstract: 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.
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. xufanwine@126.com.
authors.forename: Fan
authors.initials: F
authors.lastname: Xu
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. luanliying@163.com.
authors.forename: Li-Ying
authors.initials: LY
authors.lastname: Luan
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. zhangzhw60@nwsuaf.edu.cn.
authors.forename: Zhen-Wen
authors.initials: ZW
authors.lastname: Zhang
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. huoshanshan68@163.com.
authors.forename: Shan-Shan
authors.initials: SS
authors.lastname: Huo
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. present816@126.com.
authors.forename: Xiang
authors.initials: X
authors.lastname: Gao
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. fangyulin@nwsuaf.edu.cn.
authors.forename: Yu-Lin
authors.initials: YL
authors.lastname: Fang
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China. xizhumei@nwsuaf.edu.cn.
authors.forename: Zhu-Mei
authors.initials: ZM
authors.lastname: Xi
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D060406:Brassinosteroids / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D013260:Steroids, Heterocyclic / Q000737:chemistry*; D013634:Tannins / Q000032:analysis*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D060406:Brassinosteroids; D013260:Steroids, Heterocyclic; D013634:Tannins; C023623:brassinolide