title: Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
abstract: BACKGROUND
  Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity.
  
  
  METHODS
  Chemical analyses of grapes and wines along with sensory and radical scavenging activity evaluations were done according to the standard procedures.
  
  
  RESULTS
  The wines of the clone No. 010 showed some superior properties compared to the other two clones and the standard; in five-year period the average concentration of anthocyanins (179±3.8 mg/L) and polyphenolics (1.85±0.02 g/L) was significantly higher than in wines of clones and the standard, (168-173 mg/L and 1.63-1.74 g/L for anthocyanins and phenolics, respectively). Furthermore, the same clone had a higher alcohol content (13.97±0.03%) in each year of the study, which indicated that it ripened faster than other clones (13.06-13.08 %) and compared to the standard (13.04±0.07%). This finding suggested that the clone No. 010 could possibly have a significant economic impact and further increase popularity of Cabernet Franc in a cooler climate viticultural region. It was also found to have the highest contents of aldehydes (488±1.54 mg/L) and esters (322±0.71 mg/L) compared to aldehydes (452-467 mg/L) and esters (290-310 mg/L) measured in other wines. Finally, the highest amount of phenolic compounds (1220±40 mg/kg) and resveratrol (70±3.3 mg/kg) were found in the grapes of the clone No. 010. The present study revealed a strong correlation of total phenolic contents and anthocyanins with radical scavenging activities (0.936 and 0.929, P<0.001, respectively) indicating that this activity of wines was derived mainly from their phenolic compounds.
  
  
  CONCLUSIONS
  The wine of the clone No. 010 contained the highest concentration of aldehydes, esters, anthocyanins, polyphenolics and resveratrol and consequently achieved the best tasting score. This clone may offer a new Cabernet Franc wine with geographical indication.
authors.affiliation: University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade. Serbia.
authors.forename: Jelena
authors.initials: J
authors.lastname: Popovic-Djordjevic
authors.affiliation: University of Belgrade, Institute for Multidisciplinary Research - IMSI, Department of Life Sciences, Belgrade. Serbia.
authors.forename: Boris
authors.initials: B
authors.lastname: Pejin
authors.affiliation: University of Belgrade, Innovation Centre of Faculty of Chemistry Ltd., Studentski trg 12-16, 11001 Belgrade. Serbia.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Dramicanin
authors.affiliation: University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade. Serbia.
authors.forename: Sonja
authors.initials: S
authors.lastname: Jovic
authors.affiliation: University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade. Serbia.
authors.forename: Dragan
authors.initials: D
authors.lastname: Vujovic
authors.affiliation: University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade. Serbia.
authors.forename: Dragoljub
authors.initials: D
authors.lastname: Zunic
authors.affiliation: The University of Adelaide, School of Agriculture, Food and Wine, Adelaide, PMB 1, Glen Osmond 5064. Australia.
authors.forename: Renata
authors.initials: R
authors.lastname: Ristic
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D003116:Color; D016166:Free Radical Scavengers / Q000302:isolation & purification / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D025341:Principal Component Analysis; D000077185:Resveratrol; D055771:Serbia; D013267:Stilbenes / Q000032:analysis; D013634:Tannins / Q000032:analysis; D013649:Taste; D027843:Vitis / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D014920:Wine / Q000032:analysis* / Q000592:standards
chemical_list: D000872:Anthocyanins; D016166:Free Radical Scavengers; D010636:Phenols; D013267:Stilbenes; D013634:Tannins; D000077185:Resveratrol
keywords: Cabernet Franc; chemical composition; clones; radical scavenging activity; tasting score; wine quality