scholarly journals Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 793 ◽  
Author(s):  
M. Reyes González-Centeno ◽  
Kleopatra Chira ◽  
Clément Miramont ◽  
Jean-Louis Escudier ◽  
Alain Samson ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Ethyl Esters ◽  
Wine Industry ◽  
Total Phenolic ◽  
Volatile Components ◽  
Straight Chain ◽  
Powdery Mildews ◽  
Anthocyanin Profile ◽  
Red Grape ◽  
Grape Varieties

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.

Anthocyanin profile of Spanish Vitis vinifera L. red grape varieties in danger of extinction

2007 ◽  
Vol 13 (3) ◽  
pp. 150-156 ◽  
Author(s):  
S. GÓMEZ-ALONSO ◽  
M. FERNÁNDEZ-GONZÁLEZ ◽  
A. MENA ◽  
J. MARTÍNEZ ◽  
E. GARCÍA-ROMERO
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Anthocyanin Profile ◽  
Red Grape ◽  
Grape Varieties

scholarly journals Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 541
Author(s):  
Nawel Benbouguerra ◽  
Josep Valls-Fonayet ◽  
Stephanie Krisa ◽  
François Garcia ◽  
Cédric Saucier ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Ultra Performance Liquid Chromatography ◽  
Raw 264.7 Cells ◽  
Triple Quadrupole Mass Spectrometer ◽  
Polyphenolic Composition ◽  
Anti Inflammatory ◽  
Red Grape ◽  
Species Production ◽  
Grape Varieties

(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.

scholarly journals Polyphenols From Vitis vinifera Lambrusco By-Products (Leaves From Pruning): Extraction Parameters Evaluation Through Design of Experiment

2019 ◽  
Vol 14 (7) ◽  
pp. 1934578X1986290 ◽  
Author(s):  
Massimo Tacchini ◽  
Ilaria Burlini ◽  
Immacolata Maresca ◽  
Alessandro Grandini ◽  
Tatiana Bernardi ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Design Of Experiment ◽  
Extraction Yield ◽  
Wine Industry ◽  
Raw Material ◽  
Extraction Time ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
By Products

Vitis vinifera L. leaves from pruning are by-products of the wine industry and represent an important source of secondary raw material, thanks to their polyphenols content. Optimization of the extraction processes is a key factor for their valorization, and Design of Experiment (DOE) could be a tool to obtain the most performing extract in terms of polyphenols quality/quantity and bioactivity. Vitis vinifera Lambrusco leaves were subjected to ultrasound-assisted extractions guided by a 23 factorial design. Three independent parameters (% solvent, time of extraction, and solvent:solid ratio) were considered to evaluate the extraction process by analyzing the extraction yield, the total phenolic content (Folin-Ciocalteu assay), and the antioxidant capacity (DPPH assay). Moreover, the content of the main molecules was identified and quantified by reversed-phase high-performance liquid chromatography coupled with diode array detection and mass spectrometry. The DOE highlighted the best extraction conditions that showed slight changes considering the different evaluating parameters. The highest extraction yield was obtained by extraction with 100% water, 60 minutes of extraction time, and 30:1 solvent:solid ratio, but it was neither the richest in polyphenols nor antioxidant capacity. The latter 2 characteristics were associated with the extraction performed using 50% ethanol, 35 minutes of extraction time, and a 20:1 solvent:solid ratio. That extract also exhibited the highest quantity of flavonols.

Anthocyanins profile, total phenolics and antioxidant activity of two Romanian red grape varieties: Feteascǎ neagrǎ and Bǎbeascǎ neagrǎ (Vitis vinifera)

2015 ◽  
Vol 69 (12) ◽  
Author(s):  
Oana Emilia Constantin ◽  
Mihaela Skrt ◽  
Natasa Poklar Ulrih ◽  
Gabriela Râpeanu
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
High Performance ◽  
Total Phenolics ◽  
High Performance Liquid Chromatographic ◽  
Phenolic Composition ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties ◽  
Liquid Chromatographic

AbstractThe phenolic composition of Fetească neagră and Băbească neagră grapes from Dealul Bujorului vineyard (south-east Romania) was studied using the spectrophotometric and high-performance liquid chromatographic (HPLC) methods. The results revealed significant differences between these cultivars. Total anthocyanins ranged from 0.22-5.98 mg g

scholarly journals Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties

2021 ◽  
Vol 72 (2) ◽  
pp. e411
Author(s):  
V.B. Vujasinović ◽  
M.M. Bjelica ◽  
S.C. Čorbo ◽  
S.B. Dimić ◽  
B.B. Rabrenović
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Total Phenolic ◽  
Seed Oils ◽  
Grape Seeds ◽  
Nutritive Quality ◽  
Grape Seed Oil ◽  
The Republic ◽  
Red Grape ◽  
Grape Varieties

Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 μg GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.

scholarly journals Determination of major anthocyanin pigments and flavonols in red grape skin of some table grape varieties (Vitis vinifera sp.) by high-performance liquid chromatography–photodiode array detection (HPLC-DAD)

OENO One ◽  
2016 ◽  
Vol 50 (3) ◽  
Author(s):  
Farida Benmeziane ◽  
Yves Cadot ◽  
Rachid Djamai ◽  
Lynda Djermoun
Keyword(s):  
Vitis Vinifera ◽  
High Performance ◽  
Natural Antioxidants ◽  
Reversed Phase ◽  
Table Grape ◽  
Photodiode Array Detection ◽  
Grape Skin ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this study was the investigation of the anthocyanin and flavonol content in grape skin extracts. Five prevalent anthocyanin-types and four flavonol-types were determined in the skin of three red table grape varieties widely cultivated in El-Tarf (Algeria).</p><p style="text-align: justify;"><strong>Methods and results</strong>: The identification of the compounds was performed by HPLC-DAD based on C-18 reversed phase column separation. Results from HPLC analysis showed that malvidin and petunidin-3-<em>O</em>-glucoside were the major anthocyanin glucoside, whereas quercetin-3-<em>O</em>-glucoside was the major flavonol among the four identified.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The content of anthocyanins and flavonols in the grape skin of three grapevine (<em>Vitis vinifera</em>) varieties exhibits notable differences among the cultivars studied, confirming their importance in the varietal characterization. The highest concentrations of total anthocyanins and flavonols corresponded to the Gros noir variety. The results of the present study also indicate that the grape skin extracts of these Algerian cultivars can be used as easily accessible source of natural antioxidants.  </p><strong>Significance and impact of the study</strong>: To the best of our knowledge, this is the first report on the identification of different anthocyanins and flavonols in berry skin from some red grape varieties largely cultivated in this region of Algeria.

scholarly journals Studies Regarding the Efficiency of Grape Tannins Greening Plastics

2017 ◽  
Vol 54 (3) ◽  
pp. 586-588
Author(s):  
Gabriela Ignat ◽  
Cintia Colibaba ◽  
Carmen Luiza Costuleanu ◽  
Ioan Moraru ◽  
Catalin Razvan Vintu ◽  
...  
Keyword(s):  
Grape Pomace ◽  
Total Phenolic ◽  
Grape Skin ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Grape Waste ◽  
Grape Skins ◽  
Red Grape ◽  
Grape Varieties

Grape marc, also known as grape pomace, is one of the most investigated bio-wastes derived mainly from grape skin and seeds, which is produced as a by-product of winemaking on the million-ton scale annually. Presently, the most important high-value use of grape pomace is in the production of oenological tannins, widely-used additives in the food and beverage industry. This article studies the possible use of grape waste in the plastic industry, as request of the consumer for green plastics with regards to environmental impact, and in the case of packaging, to improve the shelf-life and safety of the products contained. 4 white grape varieties and 4 red grape varieties (most cultivated grape varieties in Romania) were taken into study, processed using different technological methods and the spent material (grape skins and seeds) were analysed regarding their total phenolic compounds and total tannins.

scholarly journals Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 353 ◽  
Author(s):  
Florina Dranca ◽  
Mircea Oroian
Keyword(s):  
Vitis Vinifera ◽  
Ultrasonic Treatment ◽  
Grape Pomace ◽  
Extraction Time ◽  
Total Phenolic ◽  
Ultrasonic Frequency ◽  
Solvent Concentration ◽  
Red Grape ◽  
The Impact ◽  
Method Of Extraction

Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box–Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)/g (d = 1.0)), the following conditions are necessary: solvent—2 propanol, solvent concentration 50%, temperature −50 °C and extraction time 29.6 min.

scholarly journals Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages

Biomolecules ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1221
Author(s):  
Irene Esparza ◽  
José Antonio Moler ◽  
Maite Arteta ◽  
Nerea Jiménez-Moreno ◽  
Carmen Ancín-Azpilicueta
Keyword(s):  
Phenolic Content ◽  
Wine Industry ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Extreme Temperatures ◽  
Phenolic Composition ◽  
Flavonoid Content ◽  
The Family ◽  
Sample Characterization ◽  
Grape Varieties

Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food and cosmetic industries. The aim of the present work was to characterize grape stem extracts obtained from different grape varieties from two vintages (2016 and 2018). Both spectrophotometric and chromatographic methods were used for sample characterization. The results showed that there exist significant differences in antioxidant activity, total phenolic content (TPC) and total flavonoid content (TF) among grape stems from different varieties in each vintage and from different vintage for the same variety. Catechin was the most abundant phenolic compound in all extracts from both vintages. In general, Mazuelo presented higher concentration values of the different phenolic compounds than Garnacha and Tempranillo. It was observed than extreme temperatures and accumulated precipitations, which were higher in the 2016 vintage, had an impact on the polyphenol synthesis. Therefore, grape stems from the 2018 vintage presented higher TPC and TF values than their counterparts from the 2016 vintage. In addition, the statistical analysis revealed that the influence of environmental factor such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound.

scholarly journals Comparison of Antioxidant Activities of Different Grape Varieties

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2432 ◽  
Author(s):  
Qing Liu ◽  
Guo-Yi Tang ◽  
Cai-Ning Zhao ◽  
Xiao-Ling Feng ◽  
Xiao-Yu Xu ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Red Grape ◽  
Grape Varieties

Grapes are widely consumed in the world, and different grape varieties could exhibit distinctly different antioxidant activities. In this study, the free radical-scavenging and antioxidant activities of lipophilic, hydrophilic, and insoluble-bound fractions from 30 grape varieties were evaluated by ferric-reducing antioxidant powers (FRAP), Trolox equivalent antioxidant capacities (TEAC), total phenolic contents (TPC), and total flavonoid contents (TFC). The results indicated that the 30 grape varieties exhibited diverse FRAP values (1.289–11.767 μmol Fe(II)/g FW), TEAC values (0.339–4.839 μmol Trolox/g FW), TPC values (0.294–1.407 mg GAE/g FW) and TFC values (0.082–0.132 mg QE/g FW). Several grapes, such as Pearl Black Grape (Xinjiang), Summer Black Grape (Shaanxi), Pearl Green Grape (Xinjiang), Seedless Green Grape (Xinjiang), and Seedless Red Grape (Yunnan), exhibited strong free radical-scavenging and antioxidant activities, which could be consumed as good sources of natural antioxidants to prevent several diseases induced by oxidative stress, such as cardiovascular disease and cancer. Furthermore, several antioxidants were identified and quantified, including caffeic acid, catechin gallate, epicatechin, gallic acid, protocatechuic acid and rutin, which could contribute to the antioxidant activities of grapes.

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