scholarly journals Phenolic Compounds as Markers of Wine Quality and Authenticity

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1785
Author(s):  
Vakarė Merkytė ◽  
Edoardo Longo ◽  
Giulia Windisch ◽  
Emanuele Boselli
Keyword(s):  
Phenolic Compounds ◽  
Integrated Approach ◽  
Quality Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
Promising Tool ◽  
Quality Aspects ◽  
Phenolic Profiles ◽  
Wine Aging ◽  
Grape Varieties

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

scholarly journals Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Chemosensors ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 66 ◽  
Author(s):  
Alina Vasilescu ◽  
Pablo Fanjul-Bolado ◽  
Ana-Maria Titoiu ◽  
Roxana Porumb ◽  
Petru Epure
Keyword(s):  
Phenolic Compounds ◽  
Method Development ◽  
Alcoholic Fermentation ◽  
Electrochemical Sensors ◽  
Industrial Process ◽  
Quality Parameters ◽  
Critical Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
The Impact

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

scholarly journals RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES

2021 ◽  
pp. 74-79
Keyword(s):  
Phenolic Compounds ◽  
Chromatographic Separation ◽  
High Performance ◽  
Total Content ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Individual Identification ◽  
Active Components ◽  
Wine Production ◽  
Grape Varieties

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology

scholarly journals What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽  
2017 ◽  
Vol 51 (2) ◽  
pp. 141-146 ◽  
Author(s):  
Alexandre Pons ◽  
Lucile Allamy ◽  
Armin Schüttler ◽  
Doris Rauhut ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Climate Change ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Production ◽  
Green Pepper ◽  
Intrinsic Quality ◽  
Change Context ◽  
Growing Conditions ◽  
Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

scholarly journals What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽  
2017 ◽  
Vol 51 (2) ◽  
pp. 141
Author(s):  
Alexandre Pons ◽  
Lucile Allamy ◽  
Armin Schüttler ◽  
Doris Rauhut ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Climate Change ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Production ◽  
Green Pepper ◽  
Intrinsic Quality ◽  
Change Context ◽  
Growing Conditions ◽  
Wine Aging

<p>The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.</p><p>In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.</p><p>Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.<strong></strong></p>

scholarly journals Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide

2019 ◽  
Vol 15 ◽  
pp. 04008
Author(s):  
B. Darıcı ◽  
H.K. Yıldırım
Keyword(s):  
Plant Extracts ◽  
Sulphur Dioxide ◽  
Antimicrobial Activities ◽  
Quality Parameters ◽  
Grape Pomace ◽  
Wine Quality ◽  
Wine Production ◽  
Natural Plant ◽  
Natural Extracts ◽  
Volatile Acidity

Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial compound during wine production. Phenols naturally existence in plant extracts have been reported to possess antioxidative, antimicrobial activities, and as anti-inflammatory activities. Since few consumers preferred foods treated with natural preservatives, the aim of this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method for red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary, black blueberry) at different concentrations. As controls were used wine samples produced without natural extracts and second group samples produced without addition of sulphur dioxide (SO2). At the end of production basic analyzes (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2), and colorimetric wine analyses (TWP, WC, CD, CI, %R, %Y, %B, Abs280, Abs420, Abs520, Abs620, %dA and tint values) were performed. Analyses on n-dimensional scale demonstrated that each used plant exact have different effects on required SO2 and wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and maintaining the required wine properties. The highest value of the end of first month of storage for TWP, WC, Abs280, Abs520, %R values were determined for grape pomace treatment wines. The highest value of the TPW were determined for samples treated with grape pomace (1 ml/L extract), rosemary (1 ml/L extract), and blue berry (1 ml/L extract with 25 mg/L SO2) 2.710, 2.550 and 2.520 respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of SO2 optimization on the base of used natural plant extracts.

The rare, Georgian wine grape in modern enology

2020 ◽  
pp. 809-823
Author(s):  
Nino Chkhartishvili ◽  
Londa Mamasakhlisashvili ◽  
Irma Tchanturia ◽  
Demetre Bakradze
Keyword(s):  
Agricultural Research ◽  
Sugar Accumulation ◽  
Total Phenol Content ◽  
Environment Protection ◽  
Grape Variety ◽  
Wine Grapes ◽  
Scientific Center ◽  
Wine Production ◽  
Genetic Pool ◽  
Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

scholarly journals ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 679
Author(s):  
Raúl López-Fernández-Sobrino ◽  
Jorge R. Soliz-Rueda ◽  
Maria Margalef ◽  
Anna Arola-Arnal ◽  
Manuel Suárez ◽  
...  
Keyword(s):  
Hypotensive Effect ◽  
Wine Industry ◽  
Antihypertensive Activity ◽  
Spontaneously Hypertensive ◽  
Lowering Effect ◽  
Before And After ◽  
Phenolic Profiles ◽  
Wistar Kyoto ◽  
Grape Varieties ◽  
The Relationship

Wine lees (WL) are by-products generated in the winemaking process. The aim of this study was to investigate the angiotensin-converting enzyme inhibitory (ACEi) activity, and the blood pressure (BP) lowering effect of WL from individual grape varieties. The relationship among their activities and phenolic profiles was also studied. Three WL, from Cabernet, Mazuela, and Garnacha grape varieties, were firstly selected based on their ACEi properties. Their phenolic profiles were fully characterized by UHPLC-ESI-Q-TOF-MS. Then, their potential antihypertensive effects were evaluated in spontaneously hypertensive rats (SHR). BP was recorded before and after their oral administrations (2, 4, 6, 8, 24, and 48 h) at a dose of 5 mL/kg bw. Cabernet WL (CWL) exhibited a potent antihypertensive activity, similar to that obtained with the drug Captopril. This BP-lowering effect was related to the high amount of anthocyanins and flavanols present in these lees. In addition, a potential hypotensive effect of CWL was discarded in normotensive Wistar–Kyoto rats. Finally, the ACEi and antihypertensive activities of CWL coming from a different harvest were confirmed. Our results suggest the potential of CWL for controlling arterial BP, opening the door to commercial use within the wine industry.

Sign in / Sign up

Export Citation Format

Share Document