Study of Low Molecular Weight Phenolic Compounds during the Aging of Sparkling Wines Manufactured with Red and White Grape Varieties

Pozo-Bayón, Ma Ángeles; Hernández, M. Teresa; Martín-Álvarez, Pedro J.; Polo, M. Carmen

doi:10.1021/jf021017z

Cited by 91 publications

(68 citation statements)

References 19 publications

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“…Hydroxycinnamic acids and their tartaric esters constitute the main class of nonflavonoid phenolics in red wines and the main class of phenolic compounds in white wines [14]. During the fermentation process, these esters are partially hydrolyzed, resulting free hydroxycinnamic acids, transformed then into ethyl coumarate and ethyl caffeate [15]. …”

Section: Phenolic Acidsmentioning

confidence: 99%

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Polyphenols play an important role in the quality of wines, due to their contribution to the wine sensory properties: color, astringency and bitterness. They act as antioxidants, having positive role in human health. They can be divided into non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). Anthocyanins are responsible for the color of red grapes and wines, hydroxycinnamic and hydroxybenzoic acids act as copigments, stilbenes as antioxidants and the flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines, being involved also in the color stabilization during aging. This chapter will focus on the chemical structures of the main polyphenols, their identification and quantification in grapes and wines by advanced analytical techniques, highlighting also the maceration and aging impact on the polyphenols evolution. The factors influencing the phenolic accumulation in grapes are also reviewed, emphasizing as well the relationship between phenolic content in grapes versus wine. Polyphenolic changes during the wine making process are highlighted along with the main polyphenol extraction methods and analysis techniques. This research will contribute to the improvement in the knowledge of polyphenols: their presence in grapes, the relationship with wine quality and the influence of the external factors on their evolution.

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Section: Phenolic Acidsmentioning

confidence: 99%

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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“…In addition, changes in antioxidant capacity of Tanat red wines during early maturation were reported. 36 The aging of sparkling wines manufactured from red and white grape varieties 37 and different copigmentation models by interaction of anthocyanins and catechins play an important role during the aging process of wine. 38,39 Phenolic content and antioxidant activity could also be affected by storage conditions or a conventional or ecological way of wine production.…”

Section: Introductionmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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“…Racemic taxifolin ( + / − 3,5,7,3,3 ′ ,4 ′ -pentahydroxyfl avanone; + / − dihydroquercetin; C 15 358,359 The most widely studied of these plants is Rhizoma smilacis glabrae or tu fu ling, which has been used in traditional Chinese medicine to treat cancer and acquired immune defi ciency syndrome ( AIDS ) patients. 337 Clinically, taxifolin has been used to treat several illnesses including infection of the urinary system, leptopirosis, dermatitis, brucellosis, eczema, acute bacterial dysentery, acute and chronic nephritis, syphilis, arthritis, and folliculitis.…”

Section: Taxifolinmentioning

confidence: 99%