Effect of bottle storage on changes in phenolics and antioxidant capacity of Cabernet Sauvignon red wines from five different wine-producing regions in China
2020
Jiang, B.
The present worked aimed to assess the effect of bottle storage on changes in phenolics and antioxidant capacity of Cabernet Sauvignon red wines from five different wine-producing regions [including three “new regions” (NW) and two “old regions (OW)] in People’s Republic of China. The phenolic contents were analysed by UV-VIS spectrophotometry, and HPLC-MS was used to identify and quantify the concentration of individual phenolic compounds. Most phenolic compounds and their antioxidant capacity exhibited a decreasing trend as the storage time progressed. Following 6- and 18-month storage, the phenolic contents and antioxidant capacity of NW1 was significantly higher than OW1 and OW2. The three “new regions” could be considered to have a big potential for producing high quality Cabernet Sauvignon wines. The obtained results can be also used in the optimisation process of wine ageing which would allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.
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