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Am. J. Enol. Vitic. 50:1:91-100 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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A Standard Red Wine: Monomeric Phenolic Analysis of Commercial Cabernet Sauvignon Wines

Jeffrey G. Ritchey 1 and Andrew L. Waterhouse 1

1 Department of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749

alwaterhouse{at}ucdavis.edu

Quantitative data on the concentration of phenolic compounds in a large, representative sample of widely consumed commercial red wines have been lacking. The 21 highest volume Cabernet Sauvignon wines, representing 17% of all red wines sold in US supermarkets (and over two million 9-L cases), were selected based on 1995 WINESCAN data reports. The wines were analyzed using a HPLC method with a ternary solvent system to achieve separation of all monomeric phenols and anthocyanins, and the total phenolic content by Folin-Ciocalteau reagent was determined. The levels of each compound were then averaged using a weighting factor determined by each wine's representative volume to create a weighted average. These results were then compared to five ultra-premium (UP), commercially available Cabernet Sauvignons noted for their aging potential; the UP wines had significantly higher phenolic levels. The wines were also analyzed for their pH, titratable acidity, volatile acidity, free and total sulfur dioxide, alcohol, malic acid, glucose, and fructose using standard methods. Based on this data analysis, a standard Cabernet Sauvignon wine with typical phenolic levels is proposed

Key words: HPLC, phenolics, flavonoids, anthocyanin, flavonol

Submitted on March 23, 1998
Revised on December 1, 1998




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Copyright © 1999 by the American Society for Enology and Viticulture.