Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.

Download Full-text

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽

10.3390/foods8080336 ◽

2019 ◽

Vol 8 (8) ◽

pp. 336 ◽

Cited By ~ 1

Author(s):

María Luisa Escudero-Gilete ◽

Dolores Hernanz ◽

Celia Galán-Lorente ◽

Francisco J. Heredia ◽

María José Jara-Palacios

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

High Performance ◽

Red Wine ◽

Model Solution ◽

Red Wines ◽

Liquid Chromatography Mass Spectrometry ◽

Wood Shavings ◽

Technology Applications ◽

Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

Download Full-text

Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

Hemijska industrija ◽

10.2298/hemind111209018p ◽

2012 ◽

Vol 66 (5) ◽

pp. 727-734 ◽

Cited By ~ 3

Author(s):

Vladimir Puskas ◽

Uros Miljic

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

Solid Phase ◽

Grape Pomace ◽

Red Wines ◽

Colour Intensity ◽

Colour Parameter ◽

Before And After ◽

Fining Agents ◽

Stabilization Effect

The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

Download Full-text

Effect of fermentation conditions on content of phenolic compounds in red wine

Acta periodica technologica ◽

10.2298/apt0536061p ◽

2005 ◽

pp. 61-70 ◽

Cited By ~ 1

Author(s):

Vladimir Puskas ◽

Vladimir Kovac ◽

Jelena Dodic ◽

Sinisa Dodic

Keyword(s):

Phenolic Compounds ◽

Protective Effect ◽

Cardiovascular System ◽

Significant Influence ◽

Nutritive Value ◽

Red Wine ◽

Cabernet Sauvignon ◽

Total Phenols ◽

Red Wines ◽

Fermentation Conditions

The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration.

Download Full-text

The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate red wine consumption

The Biochemist ◽

10.1042/bio03206004 ◽

2010 ◽

Vol 32 (6) ◽

pp. 4-9 ◽

Cited By ~ 6

Author(s):

Alan Crozier ◽

Gina Borges ◽

Danielle Ryan

Keyword(s):

Cardiovascular Disease ◽

Phenolic Compounds ◽

Red Wine ◽

Protective Effects ◽

Red Wines ◽

Wine Consumption ◽

Beneficial Effects ◽

Rich Diversity ◽

Polyphenolic Profile

Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

Download Full-text

Grapes, Wines and By-products as Potential Sources of Antioxidants

10.32747/1995.7568767.bard ◽

1995 ◽

Author(s):

Joseph Kanner ◽

Edwin Frankel ◽

Stella Harel ◽

Bruce German

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Vitamin E ◽

Phenolic Compounds ◽

Red Wine ◽

Membrane Lipid ◽

Membrane Lipid Peroxidation ◽

Red Wines ◽

High Concentration ◽

By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

Download Full-text

Study of phenolic compounds in red grapes and wines from Murfatlar wine center

Analele Universitatii Ovidius Constanta - Seria Chimie ◽

10.2478/auoc-2014-0009 ◽

2014 ◽

Vol 25 (1) ◽

pp. 47-52

Author(s):

Victoria Artem ◽

Elisabeta-Irina Geana ◽

Arina Oana Antoce

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Red Wine ◽

Pinot Noir ◽

Red Wines ◽

Phenolic Profile ◽

Quality Control Parameters ◽

Red Grape ◽

Grape Varieties

Abstract The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

Download Full-text

Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

Food Science and Technology International ◽

10.1177/1082013205056597 ◽

2005 ◽

Vol 11 (4) ◽

pp. 289-295 ◽

Cited By ~ 12

Author(s):

M. Rodríguez ◽

J. Lezáun ◽

R. Canals ◽

M. C. Llaudy ◽

J. M. Canals ◽

...

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

The Other ◽

Red Wines ◽

General Terms ◽

Oak Barrels

Oak ageing of red wine in the presence of lees is currently a procedure that is being introduced in most wineries. This work analysed the influence of this technique on colour and phenolic compounds of two red wines, one with a low ageing potential (low anthocyanin and proanthocyanidin concentration) and the other one with a high ageing potential (high anthocyanin and proanthocyanidin concentration). Wines, after six months of ageing in new American oak barrels, were analysed and tasted by expert panellists. In general terms, ageing in the presence of lees presented the disadvantage of producing wines with a slightly less intense colour and with lower proanthocyanidin concentration. However, the advantages were that wines presented a colour slightly less evolved towards yellowish nuances, a non-negligible diminution of their astringency and an increase in the mouthfeel perception.

Download Full-text

Wastewater characteristics from Greek wineries and distilleries

Water Science & Technology ◽

10.2166/wst.2005.0007 ◽

2005 ◽

Vol 51 (1) ◽

pp. 53-60 ◽

Cited By ~ 42

Author(s):

A.G. Vlyssides ◽

E.M. Barampouti ◽

S. Mai

Keyword(s):

Phenolic Compounds ◽

Biological Treatment ◽

Red Wine ◽

Total Phenolic ◽

Total Production ◽

Red Wines ◽

Total Phenolic Compounds ◽

White Wines

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

Download Full-text