title: Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.).
abstract: In this study, grapes and corresponding wines of Merlot /No 022, 025 and 029/ and Cabernet Franc /No 02, 010 and 012/ clones (recently developed) were evaluated regarding the total phenolic content, total anthocyanin content, and radical scavenging activity, aiming to better understand their quality and market potential. The nineteen individual polyphenols were quantified in studied grape samples using UHPLC coupled to a triple-quadrupole mass spectrometer. The mother grapes and wines were used as the relevant standards. In the grape, studied characteristics were monitored at three stages of berry development: green berry, véraison and mature berry. The mature grape of clones presented high values of total phenolics (3.81-10.89 g gallic acid equivalent kg-1 frozen weight), anthocyanin content (359.00-1668.18 mg malvidin-3-O-glucoside kg-1 frozen weight) and the radical scavenging activity (41.37-80.48 mmol trolox equivalent kg-1 frozen weight) depending on the clone. Grapes and wines of Merlot No 025 and Cabernet Franc No 010 stood out with the highest values of all three parameters. Generally, the high correlation was observed between TPC and RSA values for green berries and mature grapes, as well as for wine samples. The most abundant phenolics in both Merlot and Cabernet Franc grapes were gallic acid, p-hydroxybenzoic acid, ferulic acid, catechin, epicatechin, gallocatechin gallate, catechin gallate, and rutin. Catechin, epicatechin, epigallocatechin, and catechin gallate, typical for the ripe grape of Merlot and Cabernet Franc clones, showed significant correlation with RSA values. Concentrations of individual polyphenols varied depending on the sample being studied and berry development stages. Merlot No 025 and Cabernet Franc No 010 grapes showed particularly interesting attributes for the production of high quality wines.
authors.affiliation: Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, Belgrade, Serbia.
authors.forename: Milica
authors.initials: M
authors.lastname: Pantelić
authors.affiliation: Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, Belgrade, Serbia.
authors.forename: Dragana
authors.initials: D
authors.lastname: Dabić Zagorac
authors.affiliation: Faculty of Chemistry, University of Belgrade, Belgrade, Serbia.
authors.forename: Maja
authors.initials: M
authors.lastname: Natić
authors.affiliation: Faculty of Chemistry, University of Belgrade, Belgrade, Serbia.
authors.forename: Uroš
authors.initials: U
authors.lastname: Gašić
authors.affiliation: ODPF "Radmilovac", Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
authors.forename: Sonja
authors.initials: S
authors.lastname: Jović
authors.affiliation: Department of Horticulture, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
authors.forename: Dragan
authors.initials: D
authors.lastname: Vujović
authors.affiliation: Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
authors.forename: Jelena Popović
authors.initials: JP
authors.lastname: Djordjević
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D016166:Free Radical Scavengers / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis*; D025341:Principal Component Analysis; D012621:Seasons; D053719:Tandem Mass Spectrometry; D027843:Vitis / Q000737:chemistry* / Q000378:metabolism; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D016166:Free Radical Scavengers; D059808:Polyphenols