Comparison of Color and Phenolic Composition of ‘Marselan’ Dry Red Wines from Different Sub-regions of the Eastern Foothills of the Helan Mountains, Ningxia
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Abstract:
This study was conducted to explore the terroir-specific characteristics of the phenolic compounds and colors of ‘Marselan’ dry red wines produced in various sub-regions of the eastern foothills of Helan Mountain in Ningxia. CIELAB color parameters and phenolic fractions of ‘Marselan’ dry red wines from Helan (HL), Xixia (XX), Yongning (YN), and Qingtongxia (QTX) were quantitatively characterized. No significant differences in color parameters were observed among the wine samples from these sub-regions. Color was found to correlate more significantly with vintage. Total monomeric anthocyanins were significantly higher in XX (69.83 mg/L) than in YN (19.37 mg/L); myricetin was significantly higher in HL and QTX (6.98 mg/L) than in YN (2.37 mg/L); procyanidin B, (-)-epicatechin, and (-)-epigallocatechin were significantly higher in XX than in YN; HL had significantly higher gentisic acid (2.44 mg/L) than XX (1.50 mg/L) and YN (1.31 mg/L); XX had significantly higher 3-hydroxycinnamic acid (46.37 mg/L) than QTX (32.14 mg/L) and YN (26.44 mg/L); HL (41.63 mg/L) also contained higher 3-hydroxycinnamic acid content than YN. Case-by-case discriminant analysis based on the phenolic contents clearly distinguished wine samples from different sub-regions. Correlation analysis found significant negative correlations between malvidins, petunidins, flavonols, and flavanols in the wines and L* and b* values. Significant positive correlations with a* values were found. ‘Marselan’ dry red wines from the Eastern Foothills of the Helan Mountains in Ningxia were not found to differ significantly in color, but displayed significant terroir specificity in phenolic composition.
