White Wine with Red Wine-like Properties:  Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White Wine

Abstract Objectives Orange wine is essentially white wine that is produced similarly to red wines, with skin-contact during maceration. Various polyphenols found in red wine may be contributing to the observed benefits on heart health. The objective is to identify if grape skin contact gives orange wine similar antioxidant properties as red wine, by comparing total polyphenols and antioxidant capacity of red, white, and orange wines. Methods Fifteen wine samples were analyzed in triplicates (4 red, 8 orange and 3 white wines). A set of orange, red and white wines from the same wineries and vintages were purchased and analyzed. Analysis consisted of total polyphenols, total antioxidant capacity, and color. Total polyphenols were measured using the Folin Ciocalteu method (gallic acid equivalent per liter (GA/L)), total antioxidant capacity was measured using the ORAC method (micromol of Trolox equivalent per mililiter (µmol TE/ml)) and color was measured using a colorimeter (Lab color scale). Results Total polyphenol content in orange wines (1259.2 + 138.9 mg GA/L) was 0.6 times of red wines (2239.4 + 156.9 mg GA/L) and 4.6 times higher than white wines (273.9 + 11.8 mg GA/L). Similarly, the antioxidant capacity of orange wine (12.2 + 1.9 µmol TE/ml) was 0.6 times of red wines (20.9 + 2.7 µmol TE/ml) and 2.3 times higher than white wines (4.9 + 0.9 µmol TE/ml). Differences in total polyphenols and antioxidant capacity between types of wines were significantly different (ANOVA, α = 0.05). Color of orange wines had great variability, ranging from pale to deep orange and confirmed by the wide range of a and b color values (0.3 to 2.9 and 13.3 to 25.5 respectively). Many factors can contribute to this variation, including grape variety, winery, methods of production and storage; only two countries have a legal definition of orange wine or skin-contact white wine, thus adding additional variability. Conclusions This allows for understanding of the characteristics of orange wines, which may have a beneficial effect on heart health and how it compares with other wine styles. Funding Sources California State University, Northridge.

Download Full-text

Effect of red wine ingestion on the antioxidant capacity of serum

Clinical Chemistry ◽

10.1093/clinchem/41.1.32 ◽

1995 ◽

Vol 41 (1) ◽

pp. 32-35 ◽

Cited By ~ 213

Author(s):

T P Whitehead ◽

D Robinson ◽

S Allaway ◽

J Syms ◽

A Hale

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Red Wine ◽

White Wine ◽

Normal Individuals ◽

The Mean ◽

High Doses ◽

Antioxidant Effects

Abstract Aerobic metabolism in biological systems produces reactive oxygen species, and defense against such prooxidants requires antioxidant activity, e.g., predominantly vitamins C and E in serum. Recently, flavonoids (polyphenols occurring widely in plants) have been investigated in vitro for their antioxidant activity; whether they are absorbed after ingestion is not clear. Using a chemiluminescent assay of serum antioxidant capacity (SAOC), we have studied the effects in normal individuals of ingesting red wine, white wine, and high doses of vitamin C. In nine subjects who ingested 300 mL of red wine, the mean SAOC was increased by 18% after 1 h and by 11% at 2 h. The same amount of white wine produced 4% and 7% increases, respectively. The ingestion of 1000 mg (5.7 mmol) of ascorbic acid by four subjects increased their mean SAOC by 22% at 1 h and by 29% at 2 h. An in vitro comparison of red wine, white wine, and various fruit juices showed the high antioxidant capacity of red wine in addition to its ability to increase the antioxidant capacity of serum in vivo. The antioxidant effects of various flavonoids and other polyphenols were also studied.

Download Full-text

Health Functionality in Grapes and Wine

HortScience ◽

10.21273/hortsci.31.4.693d ◽

1996 ◽

Vol 31 (4) ◽

pp. 693d-693

Author(s):

Justin R. Morris

Keyword(s):

Red Wine ◽

Scientific Evidence ◽

Grape Juice ◽

White Wine ◽

Alcoholic Beverages ◽

High Density Lipoproteins ◽

Skin Extract ◽

Wine Grapes ◽

Grape Skin ◽

Dietary Antioxidant

The moderate consumption of red wine, grapes, raisins, and grape juice has a demonstrably positive effect on human health. Scientifically conducted surveys have shown that the effects of moderate intake of red wine reduces circulatory disease. Legislative efforts on labeling red wine to show the scientific evidence of this statement are receiving favorable attention. The antioxidant resveratrol, present in the skins of the grape in any of its various forms, is believed to be the agent primarily responsible for the healthful benefits demonstrated. It has been shown to affect lipid metabolism in higher mammals. Studies of resveratrol content in a variety of wine grapes are being performed at the Univ. of Arkansas, as well as at other institutions. Red wine (in contrast to white wine and other alcoholic beverages) reduces clotting ability and increases levels of high-density lipoproteins (“good” cholesterol), which diminishes the risk of coronary problems. Grape skin extract, red wines, and red juice appear to enhance the ability of blood vessels to resist vasoconstriction and to contribute to antithrombotic activity. In laboratory tests, several known antioxidants in wine out-performed vitamin E, the current best-known dietary antioxidant.

Download Full-text

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽

10.3390/foods10071499 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1499

Author(s):

Giovanna Fia ◽

Ginevra Bucalossi ◽

Bruno Zanoni

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Waste Product ◽

Natural Antioxidants ◽

White Wine ◽

Small Scale ◽

Protective Effects ◽

White Wines ◽

Accelerated Oxidation ◽

Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

Download Full-text

Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽

10.3390/beverages7020037 ◽

2021 ◽

Vol 7 (2) ◽

pp. 37

Author(s):

Gary J. Pickering ◽

Margaret K. Thibodeau

Keyword(s):

Alcohol Consumption ◽

Red Wine ◽

Alcoholic Beverage ◽

Likert Scale ◽

White Wine ◽

Sensory Attributes ◽

Taste Perception ◽

Alcoholic Beverages ◽

Convenience Sample ◽

Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

Download Full-text

Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12

Journal of AOAC International ◽

10.5740/jaoacint.13-320 ◽

2014 ◽

Vol 97 (2) ◽

pp. 498-505 ◽

Cited By ~ 2

Author(s):

Steve Kupina ◽

Mark Roman ◽

D Anderson ◽

S Bhandari ◽

M S Cardozo ◽

...

Keyword(s):

Refractive Index ◽

Reference Material ◽

Organic Acids ◽

Red Wine ◽

Collaborative Study ◽

Ion Exchange Resin ◽

White Wine ◽

Negative Control ◽

Total Carbohydrates

Abstract An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaboratinglaboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interferingorganic acids prior to analysis or left untreated toinclude organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSDR) for untreated samples(sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSDR for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSDR for treatedsamples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

Download Full-text

UHPLC/ESI-MS/MS Determination of 187 Pesticides in Wine

Journal of AOAC International ◽

10.5740/jaoacint.15-0265 ◽

2016 ◽

Vol 99 (2) ◽

pp. 539-557 ◽

Cited By ~ 9

Author(s):

Jian Wang ◽

Wendy Cheung

Keyword(s):

Measurement Uncertainty ◽

Electrospray Ionization ◽

Pesticide Residues ◽

Red Wine ◽

White Wine ◽

Tandem Ms ◽

Fast Method ◽

Intermediate Precision ◽

Method Performance ◽

Standard Calibration

Abstract This paper presents an ultra HPLC/electrospray ionization-tandem MS method to determine pesticides in wine. We adopted the quick, easy, cheap, effective, rugged, and safe (QuEChERs) method for extraction and used core-shell column to achieve ultra-HPLC to develop and validate a simple and fast method to analyze 187 pesticide residues in red and white wine samples. Pesticide residues were extracted from wine samples using QuEChERS. Ultra HPLC/electrospray ionization-tandem MS quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards with an analytical range from 5.0 to 500.0 μg/L. The method performance characteristics that included overall recovery, intermediate precision, and measurement uncertainty were evaluated according to a nested experimental design. Generally, 98.4% (in red wine) and 96.8% (in white wine) of the pesticides had recoveries between 71 and 120%; 98.9% (in red wine) and 99.5% (in white wine) of the pesticides had the intermediate precision ≤20%; and 99.5% (in red wine) and 98.4% (in white wine) of the pesticides had measurement uncertainty ≤50%.

Download Full-text

Polyphenols-Enriched Chardonnay White Wine and Sparkling Pinot Noir Red Wine Identically Prevent Early Atherosclerosis in Hamsters

Journal of Agricultural and Food Chemistry ◽

10.1021/jf050988m ◽

2005 ◽

Vol 53 (25) ◽

pp. 9823-9829 ◽

Cited By ~ 21

Author(s):

Cyril Auger ◽

Jean-Max Rouanet ◽

Regina Vanderlinde ◽

Aurélie Bornet ◽

Kelly Décordé ◽

...

Keyword(s):

Red Wine ◽

White Wine ◽

Pinot Noir ◽

Early Atherosclerosis

Download Full-text

Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine

Journal of Environmental Science and Health Part B ◽

10.1080/03601234.2018.1462937 ◽

2018 ◽

Vol 53 (8) ◽

pp. 534-545 ◽

Cited By ~ 2

Author(s):

Danae S. Doulia ◽

Efstathios K. Anagnos ◽

Konstantinos S. Liapis ◽

Demetrios A. Klimentzos

Keyword(s):

Pesticide Residues ◽

Red Wine ◽

White Wine

Download Full-text

Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽

10.3390/foods7090138 ◽

2018 ◽

Vol 7 (9) ◽

pp. 138 ◽

Cited By ~ 4

Author(s):

Mpho Mafata ◽

Maria Stander ◽

Baptiste Thomachot ◽

Astrid Buica

Keyword(s):

South African ◽

Red Wine ◽

High Sensitivity ◽

White Wine ◽

Wine Aroma ◽

Low Concentrations ◽

Varietal Thiols ◽

Cultivar Differentiation ◽

First Time ◽

Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

Download Full-text