Claim · model-written summary
Grape variety shaped the composition of phenolic acids, flavan-3-ols and anthocyanins
- Taxon
- grapee0
- Treatment
- grape varietye1
- Outcome
- composition of phenolic acids, flavan-3-ols, and anthocyaninse1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Verbatim
e0“produced from six distinct grape varieties”
e1“underscored the pivotal role of grape variety in shaping the composition of phenolic acids, flavan-3-ols, and anthocyanins”
Title
Profiling of Six Austrian Red Wine Varieties from 20 Vintages Based on Phenolic Compounds
Nikolaus Ihl; Christian Philipp; Reinhard Eder ACS Food Science & Technology 2026. doi:10.1021/acsfoodscitech.5c00715
Other claims from this paper (4)
- Observation Blauer Wildbacher and Blaufränkisch grapes showed the most significant phenolic differences compared with other red wine varieties
- Association The phenol content of Zweigelt wines showed a stronger correlation with vintage
- Association The location did not significantly influence the phenolic profile of the wines, except for Blaufränkisch
- Observation Phenol concentrations of the wines increased over the 2002 to 2023 analysis period