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European Food Research and Technology

, Volume 244, Issue 12, pp 2243–2254 | Cite as

Phenolic composition and varietal discrimination of Montenegrin red wines (Vitis vinifera var. Vranac, Kratošija, and Cabernet Sauvignon)

  • Radmila Pajović-Šćepanović
  • Silvia Wendelin
  • Reinhard Eder
Original Paper
  • 83 Downloads

Abstract

The present work intends to study, for the first time, the characterization of the phenolic composition (hydroxycinnamic and hydroxybenzoic acids derivatives, stilbenes, anthocyanins, and flavan-3-ols) of Montenegrin autochthonous varietal wines Vranac, Kratošija, and an international recognized variety, Cabernet Sauvignon, from different locations of Montenegro, under the same conditions and enological practices by applying chromatographic techniques. The studied varietal wines showed specific varietal profiles for the examined phenolic groups: relative proportion of hydroxycinnamic acids, composition of stilbenes, anthocyanin profile, flavan-3-ols composition of monomers and dimers, as well as some certain wine varietal ratios, namely acetylated/p-coumarylated anthocyanins and trans-coutaric/trans-caftaric acid. Principal component analyses confirmed a separation according to varietal wines. A linear discriminant analysis proved the discriminant power of the phenolic profile to authenticate wine varieties. Vranac wines contained the highest content of anthocyanins. Kratošija wines had the highest content of hydroxycinnamic acids. Cabernet Sauvignon wines contained the highest content of flavan-3-ols and the lowest content of stilbenes. All wines showed high antioxidant activity.

Keywords

Varietal wines Hydroxycinnamic acid Stilbenes Anthocyanins Flavan-3-ols Antioxidant activity 

Notes

Acknowledgements

This research was partly conducted with the support of the bilateral cooperation program “Scientific and Technological Co-operation Program Austria-Montenegro, 2015-16” announced by the Ministry of Science of Montenegro and the Ministry of Science of Austria—project title: “Phenolic content and antioxidant activity of Austrian and Montenegro red wines”. We would also like to thank vine producers for the grapes and colleagues at the Biotechnical Faculty of Montenegro and the Federal College and Research Institute for Viticulture and Pomology Klosterneuburg, Österreich/Austria, for their help in the conduction of this research.

Compliance with ethical standards

Conflict of interest

All authors declare no conflict of interests, and the article is approved by all authors for publication. I would like to declare on behalf of my co-authors that the work described was original research that has not been published previously, and not under consideration for publication elsewhere, in whole or in part.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Radmila Pajović-Šćepanović
    • 1
  • Silvia Wendelin
    • 2
  • Reinhard Eder
    • 2
  1. 1.Department for Viticulture and Enology, Biotechnical FacultyUniversity of MontenegroPodgoricaMontenegro
  2. 2.Federal College and Research Institute for Viticulture and Pomology, KlosterneuburgKlosterneuburgAustria

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