Study On The Influence Of Different Technics Methods On Polyphenol In Cabernet Savignon Wines

Polyphenolic compounds which exhibit important biologic properties are regarded as"skeleton component"in red wines since they contribute to organoleptic characteristics. Its variety and content are affected by many factors. The aim of this work is to study the influence of technics methods on polyphenol in Cabernet Savignon wines aging 180 days and 360 days by HPLC-MS. meanwhile, the methods and results have supplied a powerful measure to rapidly, authentically identify polyphenol and also afforded a theoretical reference for optimizing vinified technics and quality control of winemaking.Study shows:38 nonanthocyanin phenolic compounds and 20 anthocyanins in Cabernet Savignon wines were analyzed by HPLC-MS and searched in fingerprint library established in local laboratory. Hyperoside was identified for the first time.29～31 nonanthocyanin phenolic compounds and 14~19 anthocyanins in the same wine were identified under the same gradient elution, the influence of vnification methods on polyphenol was studied by choosing 16 nonanthocyanin phenolic compounds and 13 anthocyanins which represented characteristics of polyphenol, and this paper had compared anthocyanins with hue which measured by the CIELAB coordinates.Content of catechin was the highest in nonanthocyanin phenolic compounds of aging Cabernet Savignon wines treated by different vinification methods during fermention, Gallic acid, caffeic acid, coumaric acid were the predominant phenolic acid. Content of gallic acid was the highest in nonanthocyanin phenolic compounds of Cabernet Savignon wines aged in 4 oak barrels, Gallic acid, protocatechuic acid were the predominant phenolic acid. myricetin, quercetin, kaempferol were the main flavonoids in Cabernet Savignon wines. malvidin-glucoside whose content was higher than 50% of total anthocyanin(43% in wines aging in oak barrels) and its derivatives were the main anthocyanins. Content of catechin , epi-catechin and anthocyanins except condensated anthocyanins were decreased during aging phase, the new anthocyanins could be indentified after aging one year.Red color was determinated by the content of anthocyanins when wines aged 180 days and were associated with special anthocyanins when wines aged 360 days.