Polyphenolic profile and stilbene content of Albanian “Kallmet” monovarietal wine

Aim: The aim of this work was to characterize the phenolic content of wines from the most promising autochthonous red grape variety in Albania, the Kallmet.Methods and results: To make this first survey, 16 commercial monovarietal Kallmet wines were analyzed with special attention to proanthocyanidin (condensed tannins), anthocyanin and stilbene composition. The average content of total proanthocyanidins in these wines was 3877 mgL-1 and the anthocyanin content averaged 242 mgL-1. The mean degree of polymerization (mDP) varied from 8 subunits in young wine to 31 subunits in 6-year-old wine, with a mean value of 14.5 subunits. The total free anthocyanin content ranged from 85 mgL-1 in old wine to 609 mgL-1 in young wine, with a mean value of 242.5 mgL-1. Trans-piceid was the most abundant stilbene (11 mgL-1), followed by trans-resveratrol (1.8 mgL-1). It was evidenced that cis-forms of resveratrol and piceid presented a lower content than their trans-forms. The ratio between piceid (glycoside form) and resveratrol (aglycone form) was 8.2, showing a similar stilbene pattern as in Mediterranean wines.Conclusions: Kallmet wines show proanthocyanidin polymerization characteristics and stilbene profiles very similar to red wines deriving from other varieties grown under warm climates.Significance and impact of the study: In spite of the strong interest in Kallmet grape, there is still a need for detailed studies to know the range of the different components of interest found in the produced wine.

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Composition and Protein Precipitation Capacity of Condensed Tannins in Purple Prairie Clover (Dalea purpurea Vent.)

Frontiers in Plant Science ◽

10.3389/fpls.2021.715282 ◽

2021 ◽

Vol 12 ◽

Author(s):

Qianqian Huang ◽

Tianming Hu ◽

Zhongjun Xu ◽

Long Jin ◽

Tim A. McAllister ◽

...

Keyword(s):

Condensed Tannins ◽

Quantum Coherence ◽

High Performance ◽

Degree Of Polymerization ◽

Protein Precipitation ◽

Early Flowering ◽

Plant Tissues ◽

Heteronuclear Single Quantum Coherence ◽

The Mean ◽

Different Tissues

This study aimed to determine the concentration and composition of condensed tannins (CT) in different tissues of purple prairie clover (PPC; Dalea purpurea Vent.) at different maturities and to determine their protein-precipitating capacity. The compositions of CT were elucidated after thiolysis with benzyl mercaptan followed by high-performance liquid-chromatography (HPLC) and 1H–13C heteronuclear single quantum coherence (HSQC) NMR spectroscopy. The results indicated that PPC flowering heads contained the highest CT concentration. Purple prairie clover CT consisted mainly of epicatechin (EC) and epigallocatechin (EGC) subunits. CT in the leaves were composed of more EC and less EGC than CT in stems and flowering heads at both the early flowering (EF) and late flowering (LF) head stages. The mean degree of polymerization was the highest for CT in stems and increased with maturity. CT isolated from PPC leaves at the early flowering head stage exhibited the greatest biological activity in terms of protein precipitation. Overall, the CT in PPC were predominantly procyanidins and the concentration and composition varied among the plant tissues and with maturity.

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Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽

10.20870/oeno-one.2011.45.1.1481 ◽

2011 ◽

Vol 45 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Asimenia Karamanidou ◽

Stamatina Kallithraka ◽

Efimia Hatzidimitriou

Keyword(s):

Phenolic Content ◽

Practical Interest ◽

Quality Parameters ◽

Total Phenolic ◽

Phenolic Composition ◽

Red Wines ◽

Grape Variety ◽

Color Intensity ◽

Wine Production ◽

Fining Agent

Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native V. vinifera species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.Conclusion: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.Significance and impact of the study: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.

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Production of oligomeric procyanidins by mild steam explosion treatment of grape seeds

Bioresources and Bioprocessing ◽

10.1186/s40643-021-00376-4 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Jie Zhang ◽

Dan Liu ◽

Aoke Wang ◽

Li Cheng ◽

Wenya Wang ◽

...

Keyword(s):

Antioxidant Activity ◽

Steam Explosion ◽

Phenolic Content ◽

Degree Of Polymerization ◽

High Yield ◽

Total Phenolic ◽

Grape Seeds ◽

Low Degree ◽

High Antioxidant Activity ◽

The Mean

Abstract Background Sixty five percent of procyanidins in grape seeds is polymeric procyanidins (PPC), and they could not be assimilated directly by human. To enhance procyanidin assimilation, steam explosion treatment (SE) was used to facilitate the preparation of oligomeric procyanidins (OPC) from grape seeds. Results The results indicate that SE treatment made grape seeds loose and porous, and decreased the mean degree of polymerization (mDP) of procyanidins. The procyanidins content and total phenolic content (TPC) were decreased with the increase of SE severity, while the amount of catechin (CA), epicatechin (EC) and epicatechin-3-O-gallate (ECG) were increased, resulting in significant increase of antioxidant activity. Conclusions Although SE treatment could depolymerize PPC and produce CA/EC/ECG with high yield, it caused the yield loss of total procyanidins. SE treatment is a potential effective method to prepare procyanidins with low degree of polymerization and high antioxidant activity. However, it still needs to study further how to balance the yield of total procyanidins and catechin monomers (CA/EC/ECG).

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Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.

OENO One ◽

10.20870/oeno-one.2015.49.1.93 ◽

2015 ◽

Vol 49 (1) ◽

pp. 59 ◽

Cited By ~ 6

Author(s):

Andriani Asproudi ◽

Federico Piano ◽

Giacomo Anselmi ◽

Rocco Di Stefano ◽

Eleonora Bertolone ◽

...

Keyword(s):

Fruit Ripening ◽

Degree Of Polymerization ◽

Berry Development ◽

Grape Variety ◽

Decrease Rate ◽

Grape Skins ◽

Bitter Sensation ◽

Polyphenolic Profile ◽

First Time

Aim: Proanthocyanidin (PA) content, composition and evolution during berry development was determined in two cv., Nebbiolo and Barbera, quite different in their polyphenolic profile.Methods and results: PAs were extracted separately from seeds and skins, before véraison until maturity. Intact extracts were fractionated according to PA degree of polymerization. Nebbiolo grapes presented a significantly higher PA content in both seeds and skins. PA depolymerization reactions as well as a weaker decrease in polymeric PAs occurred in Barbera skins. Oligomeric PAs prevailed over polymeric ones in Barbera seeds. At harvest, Nebbiolo skins presented a significantly higher percentage of oligomeric PAs, while monomeric and oligomeric flavanol percentages were significantly higher in Barbera seeds.Conclusion: Barbera and Nebbiolo grapes differ also in their PA total amount and structure. PA content in grape skins and seeds, their distribution in monomeric, oligomeric and polymeric fractions, as well as their decrease rate during fruit ripening are different between the cv.Significance and impact of the study: The fractionation results, obtained for Nebbiolo and Barbera grapes for the first time, highlight how grape variety affects the PA profile. Furthermore, this study is the basis for better understanding the astringency and bitter sensation in Barbera and Nebbiolo grapes and wines.

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Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation

Food Science and Technology International ◽

10.1177/1082013210368555 ◽

2011 ◽

Vol 17 (2) ◽

pp. 77-86 ◽

Cited By ~ 12

Author(s):

E. Puértolas ◽

I. Álvarez ◽

J. Raso

Keyword(s):

Phenolic Compounds ◽

Fermentation Process ◽

Alcoholic Fermentation ◽

Phenolic Content ◽

Hydroxycinnamic Acids ◽

Red Wines ◽

Grape Variety

Changes in the principal phenolic compounds during the maceration-fermentation process of Garnacha, Merlot and Syrah grapes cultivated in Aragón region (northeast of Spain) have been investigated. While Garnacha is a traditional grape variety cultivated in this region, Merlot and Syrah have been introduced recently. During fermentation, Syrah showed the highest concentration in anthocyanins, flavan-3-ols and flavonols (802.7 ± 0.5 mg/L, 74.7 ± 2.4 mg/L and 37.1 ± 1.5 mg/L at the end of fermentation, respectively). Unexpectedly, Garnacha, a variety with lower phenolic content, showed the highest amount of hydroxycinnamic acids (83.1 ± 5.6 mg/L at the end of fermentation). The overall results also indicated that the evolution during maceration-fermentation process of the different phenolic compounds and their concentrations were influenced by the varietal factor.

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Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf060467e ◽

2006 ◽

Vol 54 (12) ◽

pp. 4326-4332 ◽

Cited By ~ 39

Author(s):

S. González-Manzano ◽

C. Santos-Buelga ◽

J. J. Pérez-Alonso ◽

J. C. Rivas-Gonzalo ◽

M. T. Escribano-Bailón

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Degree Of Polymerization ◽

Red Wines ◽

Liquid Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry ◽

The Mean

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TOTAL PHENOLICS AND ANTHOCYANIN CONTENT OF TWO RED GRAPE (VITIS VINIFERA L.) CVS SAHEBI AND HALAGHO CULTIVARS AS AFFECTED BY PRUNING SEVERITY AND CANE LENGTH

Periódico Tchê Química ◽

10.52571/ptq.v16.n33.2019.617_periodico33_pgs_602_612.pdf ◽

2019 ◽

Vol 16 (33) ◽

pp. 602-612

Author(s):

Z. MAHTAB ◽

B. DAVOOD ◽

F. ESMAEIL ◽

A. ISA

Keyword(s):

Phenolic Content ◽

Total Phenolics ◽

Biochemical Properties ◽

Total Phenolic ◽

Vitis Vinifera L ◽

Anthocyanin Content ◽

Negative Consequences ◽

Second Year ◽

Red Grape ◽

Pruning Intensity

A popular and important grape ‘Sahebi’ and a less known local grape ‘Halagho’ in Iran, were studied to unmask the influence of pruning severity and cane length on fruit bioactive potentials; total phenolic and anthocyanin content in which they affected significantly. In this investigation, effects of 4, 6 and 8 buds per cane with pruning intensity as light, moderate and severely pruned and their interaction in the course two consecutive years, 2017 and 2018 in ‘Sahebi’ and ‘Halagho’ were studied. Results revealed striking differences which in either cultivar, pulp phenolic content was 2 to 5 fold higher in 2017 compared to 2018 with the severely pruned ‘Halagho’ at the highest (5.14 mg/g DW). Whereas, lightly pruned ‘Halagho’ with 6 buds per canes had the highest peel anthocyanin content (1.09 mg/g DW), in the same condition but with severely pruning ‘Halagho’ showed the highest anthocyanin content in pulp (0.86 mg/g DW) while in the second year, 2018, severely or lightly pruned this type with 6 buds per cane had a significant increase in phenolic compound accumulation (10 mg/g DW). From the results of this experiment, it could be concluded that the pruning of the vines is a stressor and generates enhanced phytochemical constitutes to possibly mitigate the negative consequences. However, variation in the biochemical properties manifested a notable grape cultivar dependency in addition to the time factor, which was more pronounced in ‘Halagho’ than ‘Sahebi’. To some extent the effect of cultivars on the differences of two cultivars was predominant.

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Differentiation between Tannat, Merlot and Cabernet-Sauvignon Uruguayan wines according their global polyphenolic composition

OENO One ◽

10.20870/oeno-one.2006.40.2.874 ◽

2006 ◽

Vol 40 (2) ◽

pp. 81

Author(s):

Gustavo González-Neves ◽

Jorge Franco ◽

Michel Moutounet ◽

Alain Carbonneau

Keyword(s):

Condensed Tannins ◽

Total Content ◽

Canonical Analysis ◽

Cabernet Sauvignon ◽

Red Wines ◽

Grape Variety ◽

The South ◽

Yellow Colour ◽

Polyphenolic Composition ◽

Reduced Scale

The colour and polyphenolic composition of Tannat, Cabernet-Sauvignon and Merlot red wines elaborated at a reduced scale in the south of Uruguay in 2001, 2002 and 2003 was carried out. The colour and polyphenolic composition of the wines was evaluated through different spectrophotometric indices. Tannat wines gave the highest total content of polyphenols, anthocyanins, catechins and proanthocyanidins. They also had the highest proportions of ionised anthocyanins and the most polymerised and condensed tannins, as well as the highest colour intensities, the highest proportions of red colour and the lowest yellow colour. The year of production was very important, as far as the polyphenols concentrations, values of the polyphenolic indices and colour of the wines are concerned. A Discriminant Canonical Analysis including all the indices of polyphenolic composition differentiated all the wines according to the grape variety. Tannat wines were particularly differentiated by the polyphenolic concentration, whereas Cabernet-Sauvignon and Merlot wines were differentiated specially by the characteristics of the tannins. A Discriminant Canonical Analysis confirms that the reactivity and the polymerisation of the trannins are the variables that better differentiates wines of 2001 from the rest. Wines of 2002 differentiate from the others especially due to the total polyphenolic concentration, whereas 2003 wines due to the characteristic of the tannins.

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Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects

Ciência e Técnica Vitivinícola ◽

10.1051/ctv/20203502063 ◽

2020 ◽

Vol 35 (2) ◽

pp. 63-75 ◽

Cited By ~ 2

Author(s):

Marianna Pozzatti ◽

Celito C. Guerra ◽

Guilherme Martins ◽

Ingrid D. dos Santos ◽

Roger Wagner ◽

...

Keyword(s):

Volatile Compounds ◽

Sensory Analysis ◽

Volatile Profile ◽

Red Wines ◽

Grape Variety ◽

Volatile Composition ◽

Ultrasound Application ◽

Application Methods ◽

Red Grape

Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.

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