CONCENTRATIONS OF PHENOLIC COMPONENTS IN NORTH CAROLINA WINES

Sara E. Spayd, James F. Harbertson, Maria S. Mireles

Abstract


One hundred and seventy samples of North Carolina (NC) red wines at the State Fair Wine Competition in Oct 2012 were collected to assess the phenolic composition of NC wines. At least 75% of the grapes used for vinification were grown in NC to be included. Wines were from cultivars of Vitis vinifera L., French American hybrid and Vitis rotundifolia Mich. All wines were analyzed using the Adams-Harbertson Assay. Descriptive statistics were generated for cultivars 19years for V. vinifera wines that had eleven or more samples. Chambourcin and Noble wines had higher mean anthocyanin concentrations than the mean for all V. vinifera wines. Small polymeric pigment (SPP) concentration was lowest in Sangiovese and highest in Chambourcin and Cabernet Franc wines. Cabernet Franc wines had the highest and Noble wines the lowest large polymeric (LPP) pigment concentrations. Almost a four-fold difference in anthocyanin concentration was found due to vintage between the lowest and highest concentrations. Our data support the observation that NC V. vinifera wines are likely to be perceived as less astringent than wines from Washington and California based on tannin concentration and are low in anthocyanin concentration, hence relatively low in red color.


Keywords


Vitis vinifera; Vitis rotundifolia; French-American hybrids; anthocyanins; tannins; cultivar

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References


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