Enrichment of Resveratrol in Wine through a New Vinification Procedure

Pastor, Raúl; Gargantini, None Magdalena Raquel; Murgo, Marcelo; Prieto, Sebastián; Manzano, Humberto; Aruani, Carla; Quini, Claudia Inés; Covas, Marı́a-Isabel; Iermoli, Roberto

doi:10.17265/1934-7391/2015.07.005

Cited by 3 publications

(5 citation statements)

References 23 publications

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“…The impact of polyphenols on the adsorption capacity of yeast autolysate, pectinase activity, and β -glucosidase activity during fermentation affects the levels of free phenols [ 27 ]. Pastor et al [ 15 ] found that different concentrations of resveratrol can promote the presence of other polyphenols in wine. Anaya et al [ 18 ] also revealed a similar pattern for catechins, although no reports are currently available on the impact of DMY on the content of phenolic compounds in wine.…”

Section: Resultsmentioning

confidence: 99%

“…Undoubtedly, the wine industry has also taken notice of this phenomenon. In the production of Cabernet Sauvignon wine, Pastor et al [15] employed resveratrol at concentrations of 150 and 300 mg/L in lieu of SO 2 . They discovered that the inclusion of resveratrol in Cabernet Sauvignon wine resulted in a more aesthetically pleasing color, without any discernible impact on its fundamental physical and chemical properties or sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

Chen

et al. 2023

Molecules

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Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO2), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenols (dihydromyricetin, resveratrol, and catechins) as alternatives to SO2 in wine. After a three-month aging process, the wines were evaluated using analytical techniques such as high-performance liquid chromatography, colorimetry, gas chromatography–olfactometry–mass spectrometry, as well as electronic nose and electronic tongue analyses, with the purpose to assess parameters including antioxidant activity, color, contents of volatile aroma compounds, and sensory characteristics. The results demonstrated various degrees of improvement in the antioxidant activity, aromatic intensity, and sensory characteristics of wines using polyphenols. Notably, dihydromyricetin (200 mg/L) exhibited the strongest antioxidant activity, with increases of 18.84%, 23.28%, and 20.87% in 2,2-diphenyl-1-picrylhydrazyl, 2,2’azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric-ion-reducing antioxidant power assays, respectively. Resveratrol (200 mg/L) made the most significant contribution to volatile aroma compounds, with an 8.89% increase in the total content of alcohol esters. In E-nose analysis, catechins (200 mg/L) showed the highest response to aromatic compounds and the lowest response to volatile sulfur compounds, while also exhibiting the best sensory characteristics. Therefore, the three plant-derived polyphenols investigated here exhibited the potential to enhance wine quality as alternatives to SO2. However, it is important to consider the specific impact of different polyphenols on wine; hence, suitable antioxidants should be selected in wine production according to specific requirements.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

Chen

et al. 2023

Molecules

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“…We use 100% pure Malbec wine from Mendoza, Argentine, 2022 harvest. In a previous investigation, we demonstrated that wine enriched with resveratrol does not have signi cant differences in physical and organoleptic characteristics compared to conventional wine [47].…”

Section: Wine Enriched With Resveratrolmentioning

confidence: 87%

“…Sarcopenia in combination with excess body fat, known as sarcopenic obesity, is increasingly recognized as a major health problem in the aging population due to its association with an increased risk of cardiometabolic abnormalities [45][46][47][48].…”

Section: Body Compositionmentioning

confidence: 99%

Reversal of epigenetic age and improvement of body composition in consumers of wine enriched with Resveratrol.

Pastor

Iermoli

Saporito-Magriñá

et al. 2023

Preprint

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Biological aging (BA) is a universal process that involves the deterioration of vital functions. One of the root causes of BA is epigenetic DNA hypermethylation. The latter defines epigenetic age (EA), being the most important risk factor for chronic non-communicable diseases, so its modulation is an exciting emerging field of science. Although there are numerous investigations on the mechanisms of aging, today there are few studies that measure EA in humans after an intervention. The objective of this research was to evaluate the EA and the body composition after the consumption of wine enriched with Resveratrol. The results showed a decrease in EA after three and a half months of the study intervention (p < 0.01). We also demonstrated significant improvements in body composition with a 1.6 kg decrease in fat mass, (p < 0.0004); and an increase in muscle mass of 300 g (p < 0.019). To our knowledge, it is the first time that a highly significant reduction of EA has been demonstrated in consumers of wine enriched with Resveratrol combined with a healthy remodeling of body composition. These findings could be relevant to maintaining health, increasing life expectancy, and preventing the damages caused by aging.

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“…In a pilot study investigating the addition of resveratrol instead of sulphur dioxide, an antioxidant, during wine production, Pastor et al (2015) reported that the addition of two different concentrations of resveratrol (150 mg/L and 300 mg/L) did not have any negative effect on the organoleptic and sensory properties of the products. Researchers have also suggested that the negative effects of sulphur dioxide on health can be prevented with the addition of resveratrol.…”

Section: The Use Of Resveratrol As a Functional Component In Foodsmentioning

confidence: 99%

A potential antiviral and food-derived healthy ingredient: Resveratrol

Arslaner¹,

Türkoğlu²

2021

Food Health

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Polyphenols are the secondary metabolites of plants and has an important role in human nutrition as the leading antioxidants. According to the carbon number-based classification of polyphenols, resveratrol is a natural polyphenol in the stilbene group with antioxidant and anticarcinogenic effects. Its beneficial effects on cardiovascular diseases have also been reported. It was first identified in 1940 and has recently gained importance especially in medicine and pharmacy. Researchers have carried out various studies on resveratrol and its time-honored use in traditional eastern medicine has been reported. Resveratrol is a food ingredient that has the potential to be used in the treatment of various diseases, but also has antiviral effects. The study focuses on resveratrol’s physical and chemical properties, effects on health, antiviral effects and use in foods as a functional component.

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Enrichment of Resveratrol in Wine through a New Vinification Procedure

Cited by 3 publications

References 23 publications

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

Reversal of epigenetic age and improvement of body composition in consumers of wine enriched with Resveratrol.

A potential antiviral and food-derived healthy ingredient: Resveratrol

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