The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market.

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Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽

10.3390/molecules26040815 ◽

2021 ◽

Vol 26 (4) ◽

pp. 815

Author(s):

Francesca Coppola ◽

Luigi Picariello ◽

Martino Forino ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Red Wines ◽

Initial Composition ◽

Accelerated Oxidation ◽

Before And After ◽

Saturation Method ◽

Lower Variability ◽

Wine Oxidation ◽

Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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Maceration Before and During Fermentation: Effect on Pinotage Wine Phenolic Composition, Total Antioxidant Capacity and Objective Colour Parameters

South African Journal of Enology and Viticulture ◽

10.21548/27-2-1614 ◽

2017 ◽

Vol 27 (2) ◽

Cited By ~ 1

Author(s):

D. de Beer ◽

E. Joubert ◽

J. Marais ◽

M. Manley

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Phenolic Composition ◽

Total Antioxidant ◽

Colour Parameters

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Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Food Technology and Biotechnology ◽

10.17113/ftb.54.02.16.4208 ◽

2016 ◽

Vol 54 (2) ◽

Cited By ~ 19

Author(s):

Ana Ljevar ◽

◽

Natka Ćurko ◽

Marina Tomašević ◽

Kristina Radošević ◽

...

Keyword(s):

Antioxidant Capacity ◽

In Vitro Cytotoxicity ◽

Phenolic Composition ◽

Cytotoxicity Assessment

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Climatic Region and Vine Structure: Effect on Pinotage Wine Phenolic Composition, Total Antioxidant Capacity and Colour

South African Journal of Enology and Viticulture ◽

10.21548/27-2-1615 ◽

2017 ◽

Vol 27 (2) ◽

Author(s):

D. de Beer ◽

E. Joubert ◽

J. Marais ◽

D. van Schalkwyk ◽

M. Manley

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Structure Effect ◽

Phenolic Composition ◽

Climatic Region ◽

Total Antioxidant

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ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:1450 ◽

1970 ◽

Vol 63 ◽

Author(s):

Mariana Atena Poiană ◽

I. Gergen ◽

Diana Moigrădean ◽

Viorica Târu ◽

Diana Dogaru

Keyword(s):

Antioxidant Capacity ◽

Gallic Acid ◽

Total Antioxidant Capacity ◽

Red Wine ◽

Antioxidant Properties ◽

Differential Method ◽

Cabernet Sauvignon ◽

Red Wines ◽

Total Antioxidant ◽

Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

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