Ellagitannins in wines: Future prospects in methods of analysis using FT-IR spectroscopy

Basalekou, Marianthi; Καλλιθράκα, Σταματίνα; Kotseridis, Yiorgos; Pappas, Christos S.

doi:10.1016/j.lwt.2018.11.017

Cited by 15 publications

(17 citation statements)

References 27 publications

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“…Spectroscopic methods, like Ultraviolet-to-Visible spectroscopy (UV-Vis) [61][62][63][64], Fourier Transformed Infrared spectroscopy (FTIR) [48,[65][66][67][68][69][70][71] are also applied due to their easiness of use, cost-effective and no sample preparation also in combination with numerical/statistical methods (e.g., chemometric methods) [48,66,68,[72][73][74][75].…”

Section: Methods For Characterization Of Must and Winementioning

confidence: 99%

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Huzum

Nastuta

2021

Applied Sciences

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In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.

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Section: Methods For Characterization Of Must and Winementioning

confidence: 99%

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Huzum

Nastuta

2021

Applied Sciences

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“…Even though some studies [1,9,32,69,70] did not identify specific phenolic markers and used spectral areas in their quality control assessment, the spectroscopic analyses showed good discrimination among wines made with both white and red grape varieties with a high sample variability. However, Magdas et al [71] have reported a strong overlap between Chardonnay and Sauvignon samples.…”

Section: Grape Variety Of Red Winementioning

confidence: 97%

“…Tannins are divided into two very different chemical classes: hydrolyzable and condensed tannins; they give the astringency perception to wines [31]. Depending in which acid they are converted upon hydrolysis, hydrolysable tannins are defined as gallotannins (hydrolyzing into gallic acid) or ellagitannins (hydrolyzing into ellagic acid) [32].…”

Section: Tanninsmentioning

confidence: 99%

“…The profile of phenolic compounds in the aged wines depends on many factors, such as type of barrel wood, environmental humidity, toasting degree, wine alcohol content, aging time, wood structure, and its polyphenolic load. The typical taste of the wines stored in wood is one of the quality parameters [32,103]. The chemical changes of wine during aging can be observed in bottles.…”

Section: Agingmentioning

confidence: 99%

“…After one year of storage in bottles, the decrease in monomeric anthocyanins concentration was higher in samples treated with oak chips in both type of wines. Finally, extensive studies of wine aging in barrels made from different type of wood (French oak, American oak, acacia, and chestnut) were carried out by Basalekou et al [32,111]. The first studies suggested that the Fourier-transform infrared spectroscopy (FT-IR) spectral regions from 1800 to 1500 cm −1 and from 1300 to 900 cm −1 showed a good discrimination of differently aged white and red wines.…”

Section: Agingmentioning

confidence: 99%

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Phenolic Compounds as Markers of Wine Quality and Authenticity

Merkytė

Longo

Windisch

et al. 2020

Foods

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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.

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