Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

2011 ◽  
Vol 59 (12) ◽  
pp. 6550-6557 ◽  
Author(s):  
Baoshan Sun ◽  
Ana C. Neves ◽  
Tiago A. Fernandes ◽  
Ana L. Fernandes ◽  
Nuno Mateus ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Sensory Properties ◽  
Phenolic Composition ◽  
And Storage

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 25 ◽  
Author(s):  
G. De Coninck ◽  
António Manuel Jordão ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Wood Species ◽  
Red Wine ◽  
Wood Chip ◽  
Quercus Petraea ◽  
Sensory Properties ◽  
Wood Chips ◽  
Taste Intensity ◽  
Quercus Pyrenaica ◽  
Phenolic Composition ◽  
Oak Wood

<p style="text-align: justify;">A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these different oak wood chip species (specially Portuguese oak wood) on the phenolic composition evolution of the wine and in their sensory properties. In general, for the phenolic compounds studied, it wasn't possible to detect remarkable differences between the control wine (aged without oak wood chips) and the wines aged in contact with the two oak wood chips species used. However, for non-flavonoid phenols, the presence of oak wood chips contributed to an increase of these compounds in red wines. The influence of oak wood chips in anthocyanins evolution were similar for all wines, except for malvidin-3-glucoside, which decrease was more evident for the wine aged in contact with oak wood chips. The oak wood chips species and the chips concentration used in this study, didn't affect the proanthocyanidin contents in the wines during the time considered.</p><p style="text-align: justify;">Sensory results showed that, the wines aged in contact with Portuguese and French oak wood chips and the mixture of this two oak wood species, differed significantly from the control wine in several sensorial characteristics. The wines aged in contact with wood chips showed a higher punctuation values for intensity, toasted, wood and vanillin aroma, taste intensity and global appreciation. This positive effect was more evident for wines aged with Portuguese oak wood chips. Probably this results, suggest that the Portuguese oak wood samples species (Quercus pyrenaica Willd.) used could be considered suitable for barrel production because it has a positively effect in sensorial red wine attributes. Thus with this study we tried to contribute for understand the Portuguese oak wood role in red wine characteristics.</p>

Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine

2010 ◽  
Vol 58 (22) ◽  
pp. 11775-11782 ◽  
Author(s):  
Ana C. Neves ◽  
Maria I. Spranger ◽  
Yuqing Zhao ◽  
Maria C. Leandro ◽  
Baoshan Sun
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Grape Seed ◽  
Phenolic Composition

scholarly journals Phenolic composition and antioxidant activity of Salvia tomentosa Miller: effects of cultivation, harvesting year, and storage

2013 ◽  
Vol 37 ◽  
pp. 561-567 ◽  
Author(s):  
Cüneyt DİNÇER ◽  
İsmail TONTUL ◽  
İhsan Burak ÇAM ◽  
Kübra Sultan ÖZDEMİR ◽  
Ayhan TOPUZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition ◽  
And Storage

Antioxidant activity and phenolic composition of costmary (Chrysanthemum balsamita L.) flower

2019 ◽  
Author(s):  
E Varga ◽  
E Domokos ◽  
K Orbán ◽  
L Kursinszki ◽  
B Imre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition

Contribution of Major Polyphenols to the Antioxidant Profile and Cytotoxic Activity of Olive Leaves

2019 ◽  
Vol 19 (13) ◽  
pp. 1651-1657
Author(s):  
Zouhaier Bouallagui ◽  
Asma Mahmoudi ◽  
Amina Maalej ◽  
Fatma Hadrich ◽  
Hiroko Isoda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hepg2 Cells ◽  
Cytotoxic Activities ◽  
Phenolic Composition ◽  
Olive Leaves ◽  
Total Polyphenols ◽  
Cytotoxic Effects ◽  
Antioxidant Profile ◽  
Phytochemical Profile ◽  
Mcf 7

Aim: This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. Materials and Methods: The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. Results: Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. Conclusion: This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.

scholarly journals Phenolic Composition and Antioxidant Activity of Plants Belonging to the Cephalaria (Caprifoliaceae) Genus

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 952
Author(s):  
Małgorzata Chrząszcz ◽  
Barbara Krzemińska ◽  
Rafał Celiński ◽  
Katarzyna Szewczyk
Keyword(s):  
Antioxidant Activity ◽  
Lung Diseases ◽  
Antioxidative Activity ◽  
Biological Activities ◽  
Natural Antioxidants ◽  
Antioxidant Effect ◽  
In Vivo Studies ◽  
Phenolic Composition

The genus Cephalaria, belonging to the Caprifoliaceae family, is a rich source of interesting secondary metabolites, including mainly saponins which display a variety of biological activities, such as immunomodulatory, antimicrobial and hemolytic effects. Besides these compounds, flavonoids and phenolic acids were identified in Cephalaria species. Cephalaria is employed in traditional medicine e.g., to cure cardiac and lung diseases, rheumatism, and regulate menstruation. In this review we focus on the phenolic compound composition and antioxidative activity of Cephalaria species. The antioxidant effect can be explained by flavonoids present in all parts of these plants. However, future efforts should concentrate more on in vitro and in vivo studies and also on clinical trials in order to confirm the possibility of using these plants as natural antioxidants for the pharmacology, food or cosmetic industries.

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

Molecules ◽  
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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