Effect of agro-climatic factors on formation of quality and antioxidant complex of ‘Cabernet Sauvignon’ grapes and wine

Climate change affects the metabolism of grape plants, quality and biological value of wine, necessitating the search for new territories to establish vineyards. The purpose of research is to assess the impact of agro-ecological conditions (2016–2021, Crimea) on the formation of a complex of phenolic antioxidants and quality of ‘Cabernet Sauvignon’ grapes and wine. The methods used are: geoinformational (SRTM-3, ASTER GDEM, Worldclim ver. 2.0) and mathematical modeling, high performance liquid chromatography method (HPLC), enochemistry appropriate practices and statistical analysis. Following differences (Wilks L. ≤ 0.27; α < 0.00001) are determined in territories of grape growing in terms of heat supply – Uglovoe < Vilino < Yalta < Privetnoe, Solnechnaya Dolina < Morskoe; in terms of moisture supply – Solnechnaya Dolina, Morskoe, Privetnoe < Vilino, Uglovoe < Yalta. Increase in heat supply of territories was accompanied by the accumulation of sugars in grapes; easily extracted anthocyanins, flavonols, (–)-epicatechin in berry seeds and skins, and pH increasing, on the one hand; and on the other hand, intensification of transformation and polymerization processes in phenolic components during grape ripening and processing, leading to increase in the content of procyanidins (B2, B4), the proportion of malvidin, and decrease in the proportion of cyanidin and petunidin in berries; decrease in the concentration of monoand dimeric phenolic antioxidants, increase in the hints of spices and milk cream in aroma, as well as development of a velvety-tannic flavor in wine. Increase in the moisture supply of territories holds the process of accumulation and transformation of phenolic antioxidants in berries. Wine from grapes of Uglovoe, Vilino and Yalta vineyards contained a biologically significant amount of hydroxycinnamic acids; from Privetnoe, Yalta and Vilino vineyards – flavan-3-ols and anthocyanins. Wine from Morskoe and Solnechnaya Dolina vineyards contained an average of 1.6 times less phenolic antioxidants. The research results are significant for an object-oriented assessment of climatic conditions of grape growing territories.

1. Jiang B., Zhang Z.-W. Comparison on phenolic compounds and antioxidant properties of Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Molecules, 2012, vol. 17, no. 8, pp. 8804-8821. https://doi.org/10.3390/molecules17088804

2. Kubyshkin A., Ogai Y., Fomochkina I., Zaitsev G., Shramko Y. Polyphenols of red grape wines and alcohol-free food concentrates in rehabilitation technologies. Polyphenols. London, 2018, pp. 99-120. https://doi.org/10.5772/intechopen.76655

3. Ostroukhova E. V., Peskova I. V., Vyugina M. A. Comparative analysis of grape cultivars as sources of biologically active compounds: stilbenoids and flavonols. Dostizheniya nauki i tekhniki APK= Achievements of Science and Technology in AIC, 2019, vol. 33, no. 1, pp. 45-49 (in Russian). https://doi.org/10.24411/0235-2451-2019-10111

4. Šikuten I., Štambuk P., Andabaka Ž., Tomaz I., Marković Z., Stupić D., Maletić E., Kontić J. K., Preiner D. Grapevine as a rich source of polyphenolic compounds. Molecules, 2020, vol. 25, no. 23, art. 5604. https://doi.org/10.3390/molecules25235604

5. Tena N., Martín J., Asuero A. G. State of the art of anthocyanins: antioxidant activity, sources, bioavailability, and therapeutic effect in human health. Antioxidants, 2020, vol. 9, no. 5, art. 451. https://doi.org/10.3390/antiox9050451

6. Oliveira C., Ferreira A., De Freitas V., Silva A. M. S. Oxidation mechanisms occuring in wines. Food Research International, 2011, vol. 44, no. 5, pr. 1115-1126. https://doi.org/10.1016/j.foodres.2011.03.050

7. Ren M., Wang X., Du G., Tian C., Zhang J., Song X., Zhu D. Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding. South African Journal of Enology and Viticulture, 2017, vol. 38, no. 1, rp. 118-124. https://doi.org/10.21548/38-1-1295

8. Levchenko S., Ostroukhova E., Peskova I., Probeigolova P. Dynamics of phenolic components during the ripening of grapes from sub-Mediterranean climatic zone of the Crimea: influence on the quality of red wines. Acta Horticulturae, 2021, no. 1315, rp. 593-602. https://doi.org/10.17660/ActaHortic.2021.1315.87

9. Teixeira A., Eiras-Dias J., Castellarin S. D., Gerós H. Berry phenolics of grapevine under challenging environments. International Journal of Molecular Sciences, 2013, vol. 14, no. 9, pr. 18711-18739. https://doi.org/10.3390/ijms140918711

10. Chowdhary V., Alooparampil S., Pandya R. V., Tank J. G. Physiological function of phenolic compounds in plant defense system. Phenolic compounds - chemistry, synthesis, diversity, non-conventional industrial, pharmaceutical and therapeutic applications. London, 2022, pp. 185-205. https://doi.org/10.5772/intechopen.101131

11. Rodrigues P., Pedroso V., Reis S., Yang C., Santos J. A. Climate change impacts on phenology and ripening of cv. Touriga Nacional in the Dão wine region, Portugal. International Journal of Climatology, 2022, vol. 42, no. 14, pr. 7117-7132. https://doi.org/10.1002/joc.7633

12. Rybalko E., Ostroukhova E., Levchenko S. Spatial distribution of Crimean agroecological resources as a factor of variability of the main and secondary metabolites of grapes. BIO Web of Conferences, 2021, vol. 39, art. 01001. https://doi.org/10.1051/bioconf/20213901001

13. Padilla-González G. F., Grosskopf E., Sadgrove N. J., Simmonds M. S. J. Chemical diversity of flavan-3-ols in grape seeds: modulating factors and quality requirements. Plants, 2022, vol. 11, no. 6, art. 809. https://doi.org/10.3390/plants11060809

14. De Rosas I., Deis L., Baldo Y., Cavagnaro J. B., Cavagnaro P. F. High Temperature alters anthocyanin concentration and composition in grape berries of Malbec, Merlot, and Pinot Noir in a cultivar-dependent Manner. Plants, 2022, vol. 11, no. 7, art. 926. https://doi.org/10.3390/plants11070926

15. Xavier Machado T. de O., Portugal I. B. M., Padilha C. V. da S., Ferreira Padilha F., dos Santos Lima M. New trends in the use of enzymes for the recovery of polyphenols in grape byproducts. Journal of Food Biochemistry, 2021, vol. 45, p. e13712. https://doi.org/10.1111/jfbc.13712

16. Rajha H. N., Darra N. E., Kantar S. E., Hobaika Z., Louka N., Maroun R. G. A comparative study of the phenolic and technological maturities of red grapes grown in Lebanon. Antioxidants, 2017, vol. 6, no. 1, art. 8. https://doi.org/10.3390/antiox6010008

17. Wang Z., Yang N., Zhang J., Yuan C. Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation. Food Research International, 2022, vol. 162, pt. A, art. 111974. https://doi.org/10.1016/j.foodres.2022.111974

18. Rybalko E. A., Baranova N. V., Borisova V. Y. Research of the dynamics and development of the spatial distribution forecast of heat supply of the Crimean Peninsula. Sistemy kontrolya okruzhayushchei sredy = Monitoring Systems of Environment, 2019, no. 3 (37), pp. 96-101 (in Russian). https://doi.org/10.33075/2220-5861-2019-3-96-101

19. Rybalko E. A. Climatic indices in viticulture. Magarach. Vinogradarstvo i vinodelie = Magarach. Viticulture and Winemaking, 2020, vol. 22, no. 1, pp. 26-28 (in Russian). https://doi.org/10.35547/IM.2020.22.1.005

20. Garrido-Bañuelos G., Buica A., Schückel J., Zietsman A. J. J., Willats W. G. T., Moore J. P., Du Toit W. J. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chemistry, 2019, vol. 278, pp. 36-46. https://doi.org/10.1016/j.foodchem.2018.10.134

21. Ostroukhova E., Levchenko S., Volynkin V., Peskova I., Likhovskoi V., Probeigolova P., Vasylyk I., Polulyakh A. Chemical and technological features of native grape cultivars of Srimea. Vitis products composition, health benefits and economic valorization. New York, 2021, pp. 17-55.

22. Casassa L. F. Flavonoid phenolics in red winemaking. Phenolic compounds - natural sources, importance and applications. London, 2017, pp. 153-196. https://doi.org/10.5772/67452