Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.

Download Full-text

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

Natural Product Communications ◽

10.1177/1934578x19862906 ◽

2019 ◽

Vol 14 (7) ◽

pp. 1934578X1986290 ◽

Cited By ~ 1

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.

Download Full-text

Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

Antioxidants ◽

10.3390/antiox8040078 ◽

2019 ◽

Vol 8 (4) ◽

pp. 78 ◽

Cited By ~ 11

Author(s):

Qing Liu ◽

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Ren-You Gan ◽

Hua-Bin Li

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Gallic Acid ◽

Red Wine ◽

Antioxidant Activities ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Wine Vinegar ◽

Phenolic Profiles

Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants.

Download Full-text

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.

Download Full-text

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Food Chemistry ◽

10.1016/j.foodchem.2016.04.016 ◽

2016 ◽

Vol 209 ◽

pp. 27-36 ◽

Cited By ~ 71

Author(s):

Francisc Vasile Dulf ◽

Dan Cristian Vodnar ◽

Carmen Socaciu

Keyword(s):

Solid State ◽

Filamentous Fungi ◽

Solid State Fermentation ◽

Antioxidant Activities ◽

Total Phenolic ◽

Prunus Domestica ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Lipid Fractions ◽

By Products

Download Full-text

Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Beverages ◽

10.3390/beverages8010001 ◽

2021 ◽

Vol 8 (1) ◽

pp. 1

Author(s):

Boris Nemzer ◽

Diganta Kalita ◽

Alexander Y. Yashin ◽

Yakov I. Yashin

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

Antioxidant Activities ◽

Alcoholic Beverage ◽

Complex Compounds ◽

Polyphenolic Compounds ◽

Red Wines ◽

Hydroxybenzoic Acids ◽

Major Factors ◽

Water Alcohol

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.

Download Full-text

Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems

Beverages ◽

10.3390/beverages5030050 ◽

2019 ◽

Vol 5 (3) ◽

pp. 50 ◽

Cited By ~ 1

Author(s):

Elisa Sainz-García ◽

Isabel López-Alfaro ◽

Rodolfo Múgica-Vidal ◽

Rosa López ◽

Rocío Escribano-Viana ◽

...

Keyword(s):

Atmospheric Pressure ◽

Cold Plasma ◽

Red Wine ◽

New Technologies ◽

Wine Industry ◽

Total Phenolic ◽

Wine Quality ◽

Low Concentrations ◽

Flow Systems ◽

The One

The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the opportunity to contribute to this continuous improvement. The purpose of this research is to evaluate the effect of Argon APCP treatment, applied in both batch and flow systems, on Tempranillo red wine quality. Batch treatments of 100 mL were applied with two powers (60 and 90 W) at four periods (1, 3, 5, and 10 min). For flowing devices, 750 mL of wine with a flow of 1.2 and 2.4 L/min were treated at 60 and 90 W for 25 min and was sampled every 5 min. Treatments in batch resulted in wines with greater color intensity, lower tonality, and higher content in total phenolic compounds and anthocyanins, so that they were favorable for wine quality. Among the batch treatments, the one with the lowest power was the most favorable. Flow continuous treatments, despite being more appropriate to implement in wineries, neither led to significant improvements in the chromatic and phenolic wine properties nor caused wine spoilage.

Download Full-text

Cultivation of Microalgae Chlorella Using Wine Industry by-Products

Proceedings ◽

10.3390/proceedings2020066030 ◽

2021 ◽

Vol 66 (1) ◽

pp. 30

Author(s):

Lidia Martin-Gordillo ◽

María Cuaresma ◽

Mª Ángeles Fernández-Recamales ◽

Ana Sayago ◽

Carlos Vílchez ◽

...

Keyword(s):

Antioxidant Activity ◽

Culture Media ◽

Sustainable Growth ◽

Wine Industry ◽

Added Value ◽

Growth Media ◽

Algal Culture ◽

Wine Production ◽

Dpph Method ◽

By Products

An approach of new and sustainable uses for by-products generated in the wine production industry, one of the agro-food sectors of importance, has been studied. Wine lees, a sediment obtained in different processes of decantation of wine, have been used to produce biomass of microalgae enriched in carotenoids as high added value biomolecules. Experiments to incorporate chemical components of wine lees into microalgae biomass to understand the effect of these residues on the growth and biosynthesis of carotenoids into commercial microalgae Chlorella sorokiniana have been done. Algal culture system has been optimized and preparation of culture media have been obtained by extracting in water the soluble nutrients contained in the lees at different concentrations between 5% and 50% w/v. Optimal growth was obtained using extraction of wine residues at 5% and 10% w/v. At 10% oxidative stress, measured as carotenoids production (specially lutein) and antioxidant activity (DPPH method), was more intense than the obtained using residues at 5%. Our results show that growth in culture media prepared with wine lees extracts stimulated the antioxidant activity and the production of carotenoids in C. sorokiniana cells. Preliminary information, not only to produce sustainable growth media for biomass of microalgae enriched in high value molecules, but also to reuse nutrients contained in wine industry by-products what is of particular interest in the context of a circular economy is provided.

Download Full-text

Nutraceutical Potential of Leaf Hydro-Ethanolic Extract of the Edible Halophyte Crithmum maritimum L.

Molecules ◽

10.3390/molecules26175380 ◽

2021 ◽

Vol 26 (17) ◽

pp. 5380

Author(s):

Aymen Souid ◽

Clara Maria Della Croce ◽

Stefania Frassinetti ◽

Morena Gabriele ◽

Luisa Pozzo ◽

...

Keyword(s):

Pathogenic Bacteria ◽

Antioxidant Activities ◽

Ex Vivo ◽

Biological Effects ◽

Ethanolic Extract ◽

Coastal Dunes ◽

Total Phenolic ◽

Alcoholic Extract ◽

Beneficial Effects

Aromatic halophytes represent an exceptional source of natural bioactive compounds for the food industry. Crithmum maritimum L., also known as sea fennel, is a halophyte plant colonizing cliffs and coastal dunes along Mediterranean and Atlantic coasts. It is well known to produce essential oils and polyphenols endowed with antioxidant and biological effects. The present work reports the phytochemical profile, as well as antioxidant, antimicrobial and antimutagenic properties of C. maritimum leaf hydro-alcoholic extract. From LC-ESI-MS analysis, eighteen phenolic compounds were depicted in sea fennel extract and the amount of total phenolic content exceeds 3% DW. Accordingly, C. maritimum extract showed strong antioxidant activities, as evidenced by in vitro (DPPH, ORAC, FRAP) and ex vivo (CAA-RBC and hemolysis) assays. An important antimicrobial activity against pathogenic strains was found as well as a strong capacity to inhibit Staphylococcus aureus (ATCC 35556) biofilm formation. Sea fennel extracts showed a significant decrease of mutagenesis induced by hydrogen peroxide (H2O2) and menadione (ME) in Saccharomyces cerevisiae D7 strain. In conclusion, our results show that C. maritimum is an exceptional source of bioactive components and exert beneficial effects against oxidative or mutagenic mechanisms, and pathogenic bacteria, making it a potential functional food.

Download Full-text

Grapes, Wines and By-products as Potential Sources of Antioxidants

10.32747/1995.7568767.bard ◽

1995 ◽

Author(s):

Joseph Kanner ◽

Edwin Frankel ◽

Stella Harel ◽

Bruce German

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Vitamin E ◽

Phenolic Compounds ◽

Red Wine ◽

Membrane Lipid ◽

Membrane Lipid Peroxidation ◽

Red Wines ◽

High Concentration ◽

By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

Download Full-text

INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY

Akademos ◽

10.52673/18570461.21.1-60.08 ◽

2021 ◽

Vol 60 (1) ◽

pp. 63-67

Author(s):

Nicolae Taran ◽

◽

Boris Morari ◽

Olga Soldatenco ◽

◽

...

Keyword(s):

Red Wine ◽

Biologically Active Substances ◽

Biologically Active ◽

Cabernet Sauvignon ◽

Red Wines ◽

Wine Production ◽

Technological Processes ◽

Active Substances

This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. It was determined that increasing the duration of the fermentation-maceration process and extracting 20 % of the juice from the must allow the production of dry red wines with high proanthocyanidin content.

Download Full-text