Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

Abstract

The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.

Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

“…Biasoto et al (2010Biasoto et al ( , 2014 explored aspects related to the sensory quality and consumer preference of wine made from V. labrusca and its hybrids, including the Osabella and Oves cultivar; however, data on sensory quality and its relation to volatiles are lacking. Dur group has carried out studies on the physicochemical composition (Arcanjo et al, 2017) and the extraction process of the volatile compounds by HS-SPME-GC/MS technique (Arcanjo et al, 2015) of red wine produced with V. labrusca cultivars. Thus, considering the potential consumption and economic importance that Osabella and Oves wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining its quality, the objective of this study was to investigate the sensory quality and the volatiles profile of wine produced from Osabella and Oves cultivars, the most prolific V. labrusca cultivar in traditional wineries from the South Region of Brazil.…”

Biotransformación de los residuos del vino de la costa de Berisso (provincia de Buenos Aires) por hongos saprótrofos

“…Resultados preliminares obtenidos por el grupo de trabajo, revelaron que la aplicación de dosis de 2,5; 5; 10 y 15 t/ha de orujo de uva de V. labrusca al suelo no produce ningún efecto sobre el crecimiento de plantas de lechuga y tomate cultivadas en macetas (datos no mostrados). En adición a esto, los orujos de uva presentan una composición química variable, influenciada por factores como el clima, el tipo de suelo, el manejo del cultivo, la variedad de vid cultivada y la fecha de muestreo (Eraso et al, 1991;Bustamante et al, 2009;Rondeau et al, 2013;Arcanjo et al, 2017…”