PHENOLIC COMPOUNDS IN CABERNET-SAUVIGNON GRAPE VARIETY AT WINE-MAKING FARMS OF CRI-MEA
DOI:
https://doi.org/10.14258/jcprm.201502548Keywords:
grape, Vitis vinifera, grape polyphenolic compounds, grape pomace, HPLCAbstract
Polyphenolic grape compounds, showing health-improving effect on the human’s body, were identified in composition of aqueous-alcoholic extracts of Cabernet-Sauvignon grape variety pomace, using HPLC method. The grape pomace of the above variety was taken from different grape growing zones of Crimea. It contains all spectrum of biologically active grape polyphenols’ substances: anthocyans, flavonols, flavan-3-ols, oxicynnamic and oxibenzoic acids, stilbenes, procyanidins and their condensation products. Total number of anthocyans, which cause red color of grape–processed products, is between 6,7–8,9 g/kg dry weigh, total number of phlavon-3-ols, procyanidins is 101,1–125,3 g/kg dry weigh. It exceeds 90% of total polyphenols, contained in the pomace. Cabernet-Sauvignion variety polyphenolic composition was compared in different grape-growing places of Crimea. It shows that polyphenolic content in the pomace depends on grape-growning zone of the variety.
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