Cultivar-specific Patterns of Polyphenolic Constituents in Wines from the Finger Lakes Region of New York State

Goldberg, David M.; Dam, Judy; Carey, Michelle; Soleas, George J.

doi:10.1080/09571260020001593

Cited by 12 publications

(7 citation statements)

References 27 publications

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“…However, in nine samples from various red cultivars, including Cabernet Sauvignon, Syrah, Merlot and Tempranillo, quercetin content was from 0 to 43.1 mg L À1 , whereas no rutin was detected (Vin˜as, Lo´pez-Erroz, Marı´n-Herna´ndez and Herna´ndez-Co´rdoba, 2000). Another study on New York wines also showed that aglycones such as quercetin and myricetin occur at rather low levels, as they averaged 5.23 mg L À1 (Goldberg, Dam, Carey and Soleas, 2000). However, an average as low as 5.12 mg L À1 was also reported for quercetin and one of its principal glycosides, rutin, in 18 samples from wines from different countries (Goldberg, Tsang, Karumanchiri, Diamandis, Soleas and Ng, 1996).…”

Section: Red Winesmentioning

confidence: 87%

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Makris

Καλλιθράκα

Kefalas

2006

Journal of Food Composition and Analysis

156

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Section: Red Winesmentioning

confidence: 87%

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Makris

Καλλιθράκα

Kefalas

2006

Journal of Food Composition and Analysis

156

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“…Genetic/varietal factors are the main determinant of the concentration of phenolic compounds in grapes (Goldberg et al 2000). While the concentration of total phenolic compounds is generally similar among red grape varieties from the same geographical region and vintage (Soleas et al 1997b), significant differences in concentration are observed in the individual classes of phenolic compounds between the red grape varieties (Waterhouse and Teissedre 1997, McDonald et al 1998, Goldberg et al 1998a, 1998b.…”

Section: Varietal Influencesmentioning

confidence: 99%

Better wine for better health: Fact or fiction?

Stockley

Høj

2005

Aust J Grape Wine Res

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In the first decade of the twenty‐first century, the potential therapeutic effects of regular moderate wine consumption are being increasingly acknowledged. They include a reduction in the risk of, and death from, cardiovascular disease, which accounted for 40% of all Australian deaths in 2000. The reduction in risk for wine consumers is similar to that of consumers of fruits, grains and vegetables, which, together with wine, are the core components of a ‘Mediterranean‐style diet’. The chemical components of wine considered primarily responsible for this therapeutic effect are ethanol, and the phenolic compounds and their polyphenolic forms. Indeed, moderate wine consumption has been observed to supplement the cardioprotective effects of an already high phenolic diet, and more importantly, to counter the harmful effects of a high fat diet on blood clotting, endothelial function and lipid oxidation, which contribute to the development of cardiovascular disease. This paper explores both the viticultural and vinification factors that influence phenolic concentration in grapes and wine. The synthesis and accumulation of phenolic compounds in grapes is primarily dependent upon varietal factors, the expression of which is influenced by a combination of climatic and viticultural factors such as sunlight and temperature during ripening, as well as ripeness at harvest. While the maximum possible concentration of phenolic compounds in a wine will be determined by the content in the constituent grapes, factors which influence the extraction of the phenolic compounds from the skins and seeds primarily influence their concentration in the juice, must and wine. Once harvested, the concentration of phenolic compounds in grapes is invariate, but extraction efficiency can vary during vinification. Accordingly, this paper also explores innovative techniques and technologies that can increase the phenolic content of the resultant wine. At best, winemaking can only extract at 50% of the total phenolic compounds accumulated in the grapes. Therefore, the phenolic content of the resultant wine can only be increased by supplementation of the must during fermentation with additional sources of phenolic compounds. Alternatively, a grape seed extract could be added to wine post fermentation to supplement its phenolic content, although this same grape seed extract may also be added to other foods such as yoghurt, from which the phenolic compounds are readily absorbed. Regular and moderate consumption of wine by consumers should, however, be placed in context with the other constituents and characteristics of a healthy diet and lifestyle. Indeed, wine consumers generally have fewer risk factors for cardiovascular disease compared with beer and spirits consumers, which is reflected in an approximately 25% to 35% lower risk of cardiovascular disease for wine consumers compared to consumers of beer and spirits, respectively.

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“…Cultivar is the major determinant of chemical composition in berries (Goldberg and others 2000). For example, “Pinot Noir wines generally have a high concentration of the phenolic acid, gallic acid, the flavanols, catechin, and epicatechin, and the stilbene, resveratrol” (see Table 2) (Stockley and Hoj 2005).…”

Section: Methods To Increase Health Beneficial Compounds In Winementioning

confidence: 99%

Should Red Wine Be Considered a Functional Food?

Yoo¹,

Saliba²,

Prenzler³

2010

Comp Rev Food Sci Food Safe

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Functional foods may be regarded as foods that have nutritional value, but in particular, they also have beneficial effects on one or more body functions. Thus, functional foods may improve health and/or reduce the risk of developing certain diseases when taken in amounts that can be consumed in a normal diet. Based on nearly 2 decades of research since the term "French paradox" was first coined in 1992, wine would appear to fit this definition. Yet there seems to be reluctance to consider wine as a functional food. In this review, we present an overview of the accumulated evidence for the health benefits of wine-and its key phenolic components such as resveratrol, quercetin, catechin-and show that these alone are not enough to firmly establish wine as a functional food. What is required is to create clearly defined products based on wine that are targeted to consumers' needs and expectations when it comes to purchasing functional foods. Moreover, the crucial question of alcohol and health also needs to be addressed by the functional food industry. Suggestions are presented for working through this issue, but in many regards, wine is like any other food-it should be consumed sensibly and in amounts that are beneficial to health. Overindulgence of any kind does not promote good health.

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Cultivar-specific Patterns of Polyphenolic Constituents in Wines from the Finger Lakes Region of New York State

Cited by 12 publications

References 27 publications

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Better wine for better health: Fact or fiction?

Should Red Wine Be Considered a Functional Food?

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