Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity

Abstract

Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.

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

“…Just the official methods published in the OIV's Compendium of International Methods of Analysis of Wines and Musts are commonly of use for verification purposes and settling disputes upon the true origin of the wine. These analytical methods for wine investigation involve the determination of: total and volatile acidity, total and free sulfur dioxide, alcoholic strength, ethanol origin by isotope ratio mass spectrometry (IRMS), ethanol deuterium distribution by nuclear magnetic resonance (NMR), volatile compounds by gas chromatography (GC), reducing substance, principal organic acid concentration by high-pressure capillary electrophoresis (HPCE) and mineral elements by inductive plasma atomic emission spectrometry (ICP-AES) [54,55,[58][59][60].…”

Evaluation of the Polyphenol Content and Antioxidant Activity of Wine Macerates (Medicinal Wines) With Sage (<i>Salvia Officinalis</i> L. <i>Lamiaceae</i>) and Sea Rush (<i>Juncus Martitimus</i> Lam. <i>Juncaceae</i>) Obtained Using Traditional Technology

“…The phenolic analyses are frequently used effective tools in characterising different wines. Wines with higher TPC are considered to be high-quality [32]. The results of the study show that untreated wine used as a control, indicates values of total polyphenols and anthocyanins within the limits presented for red wines [33,34].…”

Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines

“…HRMS metabolomics provide new perspectives and limit the boundaries in wine analysis [ 8 ]. Recent works focus on either targeted or comprehensive characterization approaches of the wine metabolome and its related processes [ 34 ]. Nevertheless, a significant number of the global varietal wealth has not been yet characterized in detail.…”

“…The tentantive identification of malvidin 3-O glucoside ( Figure S4 ) was based on the characteristic presence of the [M − 2H] − and [M − 2H + H 2 O] − base ions in the MS spectra as suggested earlier [ 43 ]. Anthocyanins have an essential role in red wines as they contribute significantly to wine color as well as to reactions affecting the stability and longevity of red wines [ 34 ]. In addition, anthocyanins are considered effective varietal markers and malvidin 3-O glucoside is frequently considered the most abundant wine anthocyanin.…”