scholarly journals Assessment of the Bioactive Compounds in White and Red Wines Enriched with a Primula veris L.

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4074 ◽  
Author(s):  
Maria Tarapatskyy ◽  
Ireneusz Kapusta ◽  
Aleksandra Gumienna ◽  
Czesław Puchalski
Keyword(s):  
Red Wine ◽  
Fold Increase ◽  
Polyphenolic Compounds ◽  
Anthocyanin Content ◽  
Red Wines ◽  
White Wines ◽  
Triterpenoid Saponins ◽  
Saponin Content ◽  
Primula Veris ◽  
Phase Liquid

The aim of this paper was to analyze selected physicochemical properties and the pro-health potential of wines produced in southeastern Poland, in the Subcarpathian region, and commercial Carlo Rossi wines enhanced with cowslip (Primula veris L.). This study used ultra-performance reverse-phase liquid chromatography (UPLC)-PDA-MS/MS to perform most of the analysis, including the polyphenolic compounds and saponin content in wines enriched by Primula veris L. The initial anthocyanin content in Subcarpathian (Regional) red wine samples increased four times to the level of 1956.85 mg/L after a 10% addition of Primula veris L. flowers. For white wines, a five-fold increase in flavonol content was found in Subcarpathian (Regional) and wine samples, and an almost 25-fold increase in flavonol content was found in Carlo Rossi (Commercial) wine samples at the lowest (2.5%) Primula veris L. flower addition. Qualitative analysis of the regional white wines with a 10% Primula veris L. flower enhancement demonstrated the highest kaempferol content (197.75 mg/L) and a high quercetin content (31.35 mg/L). Thanks to wine enrichment in triterpenoid saponins and in polyphenolic compounds from Primula veris L. flowers, which are effectively extracted to wine under mild conditions, both white and red wines can constitute a highly pro-health component of diets, which is valuable in preventing chronic heart failure.

Application of a Microplate-Based ORAC-Pyrogallol Red Assay for the Estimation of Antioxidant Capacity: First Action 2012.03

2012 ◽  
Vol 95 (6) ◽  
pp. 1558-1561 ◽  
Author(s):  
Rocío Ortiz ◽  
Mónica Antilén ◽  
Hernán Speisky ◽  
Margarita E Aliaga ◽  
Camilo López-Alarcón ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Oxygen Radicals ◽  
Red Wine ◽  
Area Under The Curve ◽  
Fruit Juices ◽  
Red Wines ◽  
White Wines ◽  
Pyrogallol Red ◽  
Wide Range ◽  
Precision And Accuracy

Abstract A method was developed for microplate-based oxygen radicals absorbance capacity (ORAC) using pyrogallol red (PGR) as probe (ORAC-PGR). The method was evaluated for linearity, precision, and accuracy. In addition, the antioxidant capacity of commercial beverages, such as wines, fruit juices, and iced teas, was measured. Linearity of the area under the curve (AUC) versus Trolox® concentration plots was [AUC = (845 ± 110) + (23 ± 2) [Trolox, μM]; R = 0.9961, n = 19]. Analyses showed better precision and accuracy at the highest Trolox concentration (40 μM) with RSD and recovery (REC) values of 1.7 and 101.0%, respectively. The method also showed good linearity for red wine [AUC = (787 ± 77) + (690 ± 60) [red wine, μL/mL]; R = 0.9926, n = 17], precision and accuracy with RSD values from 1.4 to 8.3%, and REC values that ranged from 89.7 to 103.8%. Red wines showed higher ORAC-PGR values than white wines, while the ORAC-PGR index of fruit juices and iced teas presented a wide range of results, from 0.6 to 21.6 mM of Trolox equivalents. Product-to-product variability was also observed for juices of the same fruit, showing the differences between brands on the ORAC-PGR index.

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

Beverages ◽  
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.

scholarly journals Influence of wine polysaccharides and polyphenols on the crystallization of potassium hydrogen tartrate

OENO One ◽  
1997 ◽  
Vol 31 (2) ◽  
pp. 65 ◽  
Author(s):  
Vincent Gerbaud ◽  
Nadine Gabas ◽  
Jacques Blouin ◽  
Patrice Pellerin ◽  
Michel Moutounet
Keyword(s):  
Crystal Growth ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
High Concentration ◽  
Total Polyphenols ◽  
White Wines ◽  
Appearance Time ◽  
Potassium Hydrogen ◽  
Potassium Hydrogen Tartrate

<p style="text-align: justify;">Potassium hydrogen tartrate (KHT) is a natural compound of wine which crystallizes spontaneously. Whereas crystal occurrence can be considered as a sign of goodness in old and famous vintage wines, it is usually thought of as a serious failure for most consumers, even though it does not alter wine quality. An efficient and cheap process of wine stabilization versus KHT crystallization has to be found yet. An alternate process to physical stabilization of wines may lie in the addition of an inhibitor of KHT crystallization. Bearing this in mind, we have investigated the effect of several polysaccharides and total polyphenols fractions on KHT crystallization through the measurement of crystal appearance time (induction time) with and without any macromolecule.</p><p style="text-align: justify;">Red wines. white wines and KHT supersaturated hydroalcoholic solution exhibit different behaviours versus KHT crystallization, red wines crystallizing less easily than white wines and far less easily th an hydroalcoholic solution. Those differences can be explained by our results. The innate inhibition of red wines is the sum of the inhibiting effects of rhamnogalacturonans (RG-I and RG-II), yeasts mannoproteins present in wine and of total polyphenols. Arabinogalactans show no effect on KHT crystallization whereas rhamnogalacturonans display a peculiar concentration dependent behaviour : crystal appearance is accelerated at low concentration and slowed at high concentration. More strongly observed for RG-1I2 fractions, this feature is confirmed by a theory of crystallization in the presence of an additive. The theory predicts that RG-I has almost no effect on the nucleation phenomenon whereas RG-1I2 enhances this phenomenon. Both RG-l and RG-1I2 inhibit crystal growth by adsorption on crystal growth sites, as contirmed by single crystal growth experiments.</p><p style="text-align: justify;">Red wine tendency to be more difficult to stabilize versus KHT crystallization by cooling than white wine is due to the concentration in RG-II and in total polyphenols : low RG-II content in white wine accelerates crystal appearance whereas high RG-Il content in red wine slows crystal appearance. Thus it intensifies the inhibition due to the high total polyphenol content in red wine.</p><p style="text-align: justify;">Mannoproteins extracted from yeast cell walls inhibit KHT crystallization far more than yeast mannoproteins present in wine. However, their efficiency is reduced as temperature is lowered.</p>

scholarly journals Red, White, And...Orange? A New Look into an Old Wine (P20-007-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shely Salemnia ◽  
Rosalia Garcia-Torres ◽  
Dena Herman ◽  
Claudia Fajardo-Lira
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
Total Polyphenols ◽  
White Wines ◽  
Skin Contact ◽  
Total Antioxidant ◽  
Orange Wine

Abstract Objectives Orange wine is essentially white wine that is produced similarly to red wines, with skin-contact during maceration. Various polyphenols found in red wine may be contributing to the observed benefits on heart health. The objective is to identify if grape skin contact gives orange wine similar antioxidant properties as red wine, by comparing total polyphenols and antioxidant capacity of red, white, and orange wines. Methods Fifteen wine samples were analyzed in triplicates (4 red, 8 orange and 3 white wines). A set of orange, red and white wines from the same wineries and vintages were purchased and analyzed. Analysis consisted of total polyphenols, total antioxidant capacity, and color. Total polyphenols were measured using the Folin Ciocalteu method (gallic acid equivalent per liter (GA/L)), total antioxidant capacity was measured using the ORAC method (micromol of Trolox equivalent per mililiter (µmol TE/ml)) and color was measured using a colorimeter (Lab color scale). Results Total polyphenol content in orange wines (1259.2 + 138.9 mg GA/L) was 0.6 times of red wines (2239.4 + 156.9 mg GA/L) and 4.6 times higher than white wines (273.9 + 11.8 mg GA/L). Similarly, the antioxidant capacity of orange wine (12.2 + 1.9 µmol TE/ml) was 0.6 times of red wines (20.9 + 2.7 µmol TE/ml) and 2.3 times higher than white wines (4.9 + 0.9 µmol TE/ml). Differences in total polyphenols and antioxidant capacity between types of wines were significantly different (ANOVA, α = 0.05). Color of orange wines had great variability, ranging from pale to deep orange and confirmed by the wide range of a and b color values (0.3 to 2.9 and 13.3 to 25.5 respectively). Many factors can contribute to this variation, including grape variety, winery, methods of production and storage; only two countries have a legal definition of orange wine or skin-contact white wine, thus adding additional variability. Conclusions This allows for understanding of the characteristics of orange wines, which may have a beneficial effect on heart health and how it compares with other wine styles. Funding Sources California State University, Northridge.

scholarly journals Levels of phenolic acids, catechin and epicatechin in wines of Portugal and the Azores prodece from different varieties and vintages

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 47 ◽  
Author(s):  
Maria Teresa Ribeiro de Lima ◽  
Mary T. Kelly ◽  
Marie-Thérèse Cabanis ◽  
Alain Blaise
Keyword(s):  
Phenolic Acids ◽  
Red Wine ◽  
Epidemiological Studies ◽  
Low Density Lipoproteins ◽  
Low Density ◽  
Red Wines ◽  
Daily Consumption ◽  
White Wines ◽  
Mainland Portugal ◽  
Artery Disease

<p style="text-align: justify;">In recent decades, epidemiological studies have shown that the incidence of cardiovascular disease is less frequent in countries where wine is regularly consumed in moderate amounts. The cardioprotective effect of red wine in particular is thought to be due to the action of flavonoid monomers (catechin and epicatechin) on the inhibition of the oxidation of low density lipoproteins (LDL) a process that is considered as one of the initial phases in the development of coronary artery disease. We determined by HPLC with UV detection the concentrations of catechin, epicatechin and various phenolic acids in red and white wines of different vintages from various regions of the Azores and mainland Portugal. The combined concentration of catechin and epicatechin in white wines are in general less than 30 mg/l. For red wines, the levels vary from 49.9 mg/l for a varietal wine from the Palmela region of Portugal to 328.8 mg/l for a varietal wine of the Pico region of the Azores. Based on these results, it may be estimated that for a moderate daily consumption of 160 ml of wine, the daily flavanoid intake is on average 1.8 mg for white wines and 23.7 mg for red wines.</p>

scholarly journals Change of selected antioxidant parameters of red wines during maturation

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 356-361
Author(s):  
J. Mezey ◽  
P. Czako ◽  
I. Mezeyová ◽  
D. Bajčan ◽  
R. Kobolka
Keyword(s):  
Red Wine ◽  
Spectrophotometric Analysis ◽  
Anthocyanin Content ◽  
Red Wines ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Antioxidant Parameters ◽  
Wine Aging

The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

Wastewater characteristics from Greek wineries and distilleries

2005 ◽  
Vol 51 (1) ◽  
pp. 53-60 ◽  
Author(s):  
A.G. Vlyssides ◽  
E.M. Barampouti ◽  
S. Mai
Keyword(s):  
Phenolic Compounds ◽  
Biological Treatment ◽  
Red Wine ◽  
Total Phenolic ◽  
Total Production ◽  
Red Wines ◽  
Total Phenolic Compounds ◽  
White Wines

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

scholarly journals Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

2019 ◽  
Vol 15 ◽  
pp. 02019
Author(s):  
A.M. Jordão ◽  
F. Costa ◽  
L. Fontes ◽  
A.C. Correia ◽  
U. Miljić ◽  
...  
Keyword(s):  
Contact Time ◽  
Red Wine ◽  
Positive Impact ◽  
Wood Chips ◽  
Anthocyanin Content ◽  
Phenolic Composition ◽  
Red Wines ◽  
Color Intensity ◽  
Oak Wood ◽  
Previous Contact

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity and a∗ (redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color and b∗ (yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue and b∗ values compared with control wine (without any oak wood chips contact).

scholarly journals Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 815
Author(s):  
Francesca Coppola ◽  
Luigi Picariello ◽  
Martino Forino ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Phenolic Composition ◽  
Red Wines ◽  
Initial Composition ◽  
Accelerated Oxidation ◽  
Before And After ◽  
Saturation Method ◽  
Lower Variability ◽  
Wine Oxidation ◽  
Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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