Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatumL.) extract

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.

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Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽

10.21014/acta_imeko.v5i1.274 ◽

2016 ◽

Vol 5 (1) ◽

pp. 22 ◽

Cited By ~ 3

Author(s):

Milena Bucar-Miklavcic ◽

Terezija Golob ◽

Vasilij Valencic ◽

Erika Bester ◽

Bojan Butinar ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Sensory Properties ◽

The Other ◽

Virgin Olive Oils ◽

Olive Oils ◽

Olive Variety ◽

End Stage ◽

Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

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Red Wine and Yacon as a Source of Bioactive Compounds with Antidiabetic and Antioxidant Potential

10.5772/intechopen.94042 ◽

2020 ◽

Author(s):

Mariia Nagalievska ◽

Mariya Sabadashka ◽

Nataliia Sybirna

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

Biologically Active Substances ◽

Biologically Active ◽

Low Grade ◽

Smallanthus Sonchifolius ◽

Grape Wine ◽

Low Grade Inflammation ◽

Antioxidant Effects ◽

Active Substances

Phytochemicals derived from different plants are promising therapeutic agents. Herbal compounds can be used under diseases, etiological causes of which are alterations of carbohydrate, protein, and lipid metabolisms, along with increased oxidative stress and chronic low-grade inflammation. Potential sources of biologically active substances may be grape wine, rich in phenolic compounds. Well-studied examples of polyphenols are phenolic acids, catechins, anthocyanins, and flavonoids, etc. Another source of biologically active compounds is yacon (Smallanthus sonchifolius Poepp. & Endl.). The aboveground part of yacon is rich in phenolic compounds and terpenes. Main biologically active substances from tuberous roots of yacon are fructooligosaccharides and phenolic compounds. The section will be devoted to the analysis of hypoglycemic and antioxidant effects, and molecular targets of the complex of biologically active substances derived from red wine and yacon.

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