Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Bestulić, Ena; Rossi, Sara; Plavša, Tomislav; Horvat, Ivana; Lukić, Igor; Peršurić, Anita Silvana Ilak; Jeromel, Ana; Radeka, Sanja

doi:10.1016/j.jfca.2022.104472

Cited by 22 publications

(29 citation statements)

References 48 publications

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“…Among hydroxycinnamates, trans -caftaric acid was the most abundant in red wines, which is in accordance with the findings of Lukić et al [ 53 ], while in white wines, caffeic acid was the most predominant, reaching highest concentrations in aged Pošip wine. Caffeic acid concentration in young Malvazija istarska wine was 9.6-fold higher than in young Pošip wine; such caffeic acid concentrations in young, non-macerated Malvazija wines are similar to those previously reported by Bestulić et al [ 56 ].…”

Section: Resultssupporting

confidence: 89%

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health

Radeka

Rossi

Bestulić

et al. 2022

Foods

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Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.

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Section: Resultssupporting

confidence: 89%

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health

Radeka

Rossi

Bestulić

et al. 2022

Foods

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“…These include the rate of fermentation, the degree of interchange between solid and liquid parts, the type of grape cultivar and morphology, as well as the time and temperature parameters used in winemaking. , Busse-Valverde et al observed an increase in flavan-3-ols in Cabernet Sauvignon and Monastrell wines produced by CM, while Syrah wines showed no differences between process. These reports observed that the CM method, where the fermenting must remains in contact with the stems, resulted in wines with higher contents of several classes of noncolored phenolic compounds, including phenolic acids, catechins, and oligomeric and polymeric procyanidins, compared with the wine made by the conventional winemaking process. , This phenol transference from the stem to must during CM could explain the lower concentrations of phenolic compounds in the stem samples (Figures C and C). Also, the CO 2 atmosphere during CM could favor the transference of phenolic compounds from the stems to the liquid phase. , …”

Section: Resultsmentioning

confidence: 99%

“…These reports observed that the CM method, where the fermenting must remains in contact with the stems, resulted in wines with higher contents of several classes of phenolic compounds, including phenolic acids, catechins, and oligomeric and polymeric compared with the wine made by the conventional winemaking process. 30,32 This phenol transference from the stem to must during CM could explain the lower concentrations of phenolic compounds in the stem samples (Figures 1C and 2C). Also, the CO 2 atmosphere during CM could favor the transference of phenolic compounds from the stems to the liquid phase.…”

Section: Impact Of the Type Of Winemaking On The Phenolic Concentrati...mentioning

confidence: 99%

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Mosele,

da Costa,

Bobadilla

et al. 2023

J. Agric. Food Chem.

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The recovery of raw materials offers an opportunity for applying the principles of circular bioeconomy. The phenolic composition of three underused wine byproducts (skin, seed, and bunch stem) was analyzed through UHPLC-QqQ-MS/MS to evaluate the intercultivar variability comparing red and white grape cultivars from La Rioja (Spain) and the influence of the winemaking, comparing conventional fermentation and carbonic maceration. We observed that the red skin, especially from Graciano, is rich in anthocyanins, whereas the white skin contains mainly phenolic acids, flavonols, and flavan-3-ols, with Maturana Blanca being the richest variety. Seeds are rich in flavan-3-ols and lignans with Maturana Blanca and Viura, respectively, the richest cultivars. Stems contain high amounts of flavan-3-ols, lignans, and stilbenes, with the red cultivars of Garnacha and Tempranillo being the richest samples. Carbonic maceration has a negative effect on the phenolic amount compared to conventional fermentation. In synthesis, we observed that each type of byproduct from red or white grape cultivars has a particular phenolic composition that can result in obtaining different ingredients with particular phenolic composition for target applications.

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“…In white wines ( Table 3 ), color intensity varies between 0.3 and 1.5—higher values in comparison with other white grape varieties [ 36 ]. One study measures color intensity as absorbance at only 420 nm, without considering the contribution of red and blue colors [ 37 ]. Logically, the yellow component was contributing to a greater degree in CI, being the highest value in our study at 65.3% (sample W36).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA

2022

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Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.

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Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Cited by 22 publications

References 48 publications

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA

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