Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world

• Published in: Food Chemistry: X
• Main Authors: Shijian Bai, Xiaoqing Tao, Jinge Hu, Huawei Chen, Jiuyun Wu, Fuchun Zhang, Junshe Cai, Guohong Wu, Jiangfei Meng
• Format: Article
• Language: English
• Published: Elsevier 2025-02-01
• Subjects: Grape berry; Wine; Anthocyanidins; Flavonoids; Hottest wine region
• Online Access: http://www.sciencedirect.com/science/article/pii/S2590157525001488
• ISSN: 2590-1575

This study analyzed the flavonoid profiles and antioxidant capacities of berries and wines from four wine grape cultivars (Vitis vinifera cv. Cabernet Sauvignon, Marselan, Saperavi, and Syrah) cultivated in the Turpan Basin, the hottest wine region globally. A total of 43 anthocyanins and 66 non-anthocyanin flavonoids were identified using ultra-high performance liquid chromatography (UPLC-MSE). Combining ABTS, DPPH and FRAP assays, Saperavi showed the highest anthocyanin concentration, contributing to its intense color, while Cabernet Sauvignon exhibited the strongest antioxidant capacity. Additionally, Syrah demonstated the highest retention of flavonols and flavan-3-ols during winemaking, enhancing its antioxidant properties. The flavonoid composition and antioxidant response patterns differed across cultivars. Marselan presented a balanced flavonoid profile, with moderate levels of anthocyanins and other flavonoids, resulting in stable color and antioxidant performance. These findings provide insight into varietal adaptability and biochemical performance under extreme high-temperature conditions, which are valuable for viticultural strategies in hot regions.