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J Agric Food Chem. 1998 Feb 16;46(2):368-375.

Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins.

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Plant Molecular Science Group, Bower Building, Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, U.K., Department of Human Nutrition, University of Glasgow, Queen Elizabeth Building, Royal Infirmary, Glasgow G31 2ER, U.K., and Safeway plc, Beers, Wines, Spirits and Tobacco Unit, 6 Millington Road, Hayes, Middlesex UB3 4AY, U.K.


Gradient reversed-phase HPLC was used to obtain quantitative estimates of the levels of free and conjugated myricetin and quercetin in 65 red wines from Italy, Chile, France, California, Australia, Bulgaria, Spain, Romania, New Zealand, Brazil, Morocco, and Hungary. The concentrations of total flavonols ranged from 4.6 to 41.6 mg L(-1). High total flavonol levels appear to be associated with the use of thick-skinned grape varieties, such as Cabernet Sauvignon, with a high skin:volume ratio, which were left to ripen fully in sunny conditions before harvest and which were extracted efficiently by modern methods of vinification. Some Chilean Cabernet Sauvignon wines contained up to 40 mg of total flavonols L(-1), which was higher than the levels detected in Cabernet Sauvignon from France, California, and Australia. The flavonol content of 1989 and 1990 Cabernet Sauvignon from Bulgaria was <6 mg L(-1). Chilean Cabernet Sauvignon, Merlot, and Pinot Noir all contained consistently higher concentrations of flavonols than their counterparts from different geographical regions.


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