Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology

Basalekou, Marianthi; Kyraleou, Maria; Pappas, Christos S.; Tarantilis, Petros Α.; Kotseridis, Yorgos

doi:10.1016/j.foodchem.2019.125135

Cited by 29 publications

(22 citation statements)

References 38 publications

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“…The great variety of anthocyanins found in nature is defined by the number and position of hydroxylated groups and the number and the position of conjugated sugar and acyl moieties in their structure [32]. Anthocyanins, namely, malvidin, cyanidin, delphinidin, petunidin, peonidin, and pelargonidin, have been detected in both grape and red wine at levels ranging from 90 to 400 ng/mL [76,77,78]. Anthocyanins are usually found in their glucosyde forms, but rhamnose, xylose, and galactose have also been observed as common sugar moieties.…”

Section: Bioactive Components In Red Winementioning

confidence: 99%

“…The latter forms, polymers of flavan-3-ol without sugar residues, are predominant in grape and wine, while hydrolyzable tannins are naturally present in oak barrels. The total content of tannins ranges from 1.1 to 3.4 g/L [78,87].…”

Section: Bioactive Components In Red Winementioning

confidence: 99%

“…The hydrolyzable tannins are not found in grapes but are extracted from barrels wood during wine aging and are thus proposed in the literature as a marker of maturity for this type of wine. As a result of differences in the aging process and type of wood, the final content of hydrolyzable tannins can strongly vary from 0.4 to 50 mg/L [78,90,91,92,93].…”

Section: Bioactive Components In Red Winementioning

confidence: 99%

“…The depolymerization of the condensed tannins under oxidative conditions leads to the formation of proanthocyanidins. Flavan-3-ols and their precursor flavan-3,4-diols (leucoanthocyanidin) are the main components of condensed tannins in nature and can be found at concentrations levels from 1.2 to 3.3 g/L [78,87].…”

Section: Bioactive Components In Red Winementioning

confidence: 99%

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Red Wine Consumption and Cardiovascular Health

et al. 2019

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Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). The aim of this review is to summarize the accumulated evidence correlating moderate red wine consumption with prevention of CHD by focusing on the different mechanisms underlying this relationship. Furthermore, the chemistry of wine as well as chemical factors that influence the composition of the bioactive components of red wine are also discussed.

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Section: Bioactive Components In Red Winementioning

confidence: 99%

Section: Bioactive Components In Red Winementioning

confidence: 99%

Section: Bioactive Components In Red Winementioning

confidence: 99%

Section: Bioactive Components In Red Winementioning

confidence: 99%

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Red Wine Consumption and Cardiovascular Health

et al. 2019

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“…In contrast, the literature has focused mainly on the red grape variety Agiorgitiko [ 10 , 11 , 12 , 13 , 14 ]. Nonetheless, there is relatively abundant research on Greek wines in terms of physicochemical analyses that highlight significant characteristics of these wines [ 15 , 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors

Nanou

Mavridou

Milienos

et al. 2020

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The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples. Malagousia wines were described as having Lemon, Grapefruit, and Citrus blossom character, and they shared some descriptors with Assyrtiko wines, such as Mushroom and Earthy, and some with Moschofilero samples, i.e., floral and citrus notes. All Moschofilero wines exhibited a floral odor profile: specifically, Rose, Jasmine, or more Citrus blossom-like. Moreover, some Moschofilero samples also revealed a Grapefruit, Lemon, and/or Earthy character, while others expressed Honey notes. In conclusion, despite common characteristics found within varieties, some samples of different varieties exhibited overlapping profiles, and in some cases, samples of the same variety were quite different from each other.

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Wine astringency: more than just tannin–protein interactions

et al. 2021

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Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes.

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Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology

Cited by 29 publications

References 38 publications

Red Wine Consumption and Cardiovascular Health

Red Wine Consumption and Cardiovascular Health

Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors

Wine astringency: more than just tannin–protein interactions

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