Wine Flavor and Phenolic Substances

Singleton, Vernon L.; Noble, Ann C.

doi:10.1021/bk-1976-0026.ch003

Cited by 96 publications

(53 citation statements)

References 22 publications

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“…A typical red wine contains 1,200 mg/l and a white wine 50 mg/l (Singleton & Noble, 1976). By their chemical nature, these may well have been responsible for the inhibition of PST we have observed.…”

Section: Discussionmentioning

confidence: 67%

Red wine contains a potent inhibitor of phenolsulphotransferase.

Littlewood¹,

Glover²,

Sandler³

1985

Brit J Clinical Pharma

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Many ethanolic drinks, especially red wine, contain potent inhibitors of phenosulphotransferase. At a dilution of 1/75 from the original beverage, extracts from six types of red wine inhibited human platelet phenolsulphotransferase P by a mean of 99% and human platelet phenolsulphotransferase M by 12%. Such extracts had no significant effect on rat liver monoamine oxidase A or human platelet monoamine oxidase B. The inhibitors, which have not yet been identified, can be extracted into ethyl acetate at acid or neutral pH. Thus, they are not monoamines. Flavonoid phenols are plausible candidates. As phenolsulphotransferase M and P are involved in the metabolism of many phenols, including drugs, the inhibition of these enzymes could result in the enhancement of pharmacological potency and have important clinical consequences.

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Section: Discussionmentioning

confidence: 67%

Red wine contains a potent inhibitor of phenolsulphotransferase.

Littlewood¹,

Glover²,

Sandler³

1985

Brit J Clinical Pharma

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“…During fermentation of foods, desirable biochemical changes and significant modifications in flavour and texture occur through the activity of microorganisms or enzymes. The composition of phenolic compounds is also modified by yeasts as a result of conversion of non-phenolic substances, solubilisation and extraction of phenolics by the ethanol produced during fermentation (Singleton and Noble 1976). The antioxidant activity of wine has been previously related to its phenolic content including compounds such as flavonols, procyanidins and phenolic acids.…”

Section: Introductionmentioning

confidence: 99%

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

et al. 2016

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Wine was prepared from three varieties of Phyllanthus viz., P. emblica (wild and cultivated) and P. acidus. Among the wines prepared, cultivated Emblica wine had the highest total phenolic (11.02 μg gallic acid equivalent/ ml) and flavonoid (59.46 μg quercetin equivalent/ml) content. Further gallic acid, syringic acid, protocatechuic acid and caffeic acid were present in higher amounts in wine from the cultivated variety compared to other wines. HPLC analysis showed that in juice of the cultivated variety, gallic acid and coumaric acid were found in higher amounts than that in the corresponding wine. Antioxidant assays, LDL oxidation prevention, foam cell prevention and nitrite scavenging activities (cell lines) were found to be highest in cultivated Emblica juice and wine with an activity of 15 μg/ml and 14 μg/ml (nitrite assay) and 108.649 μg ascorbic acid equivalent/mg and 321.622 μg ascorbic acid equivalent /mg (total antioxidant capacity) respectively. CD36 expression was reduced and ABCA1 expression was increased to the highest extent by the cultivated Emblica wine and juice. Further, antioxidant activity was seen to increase during the course of fermentation. Sensory analysis showed that cultivated Emblica wine was sweeter compared to the other wines.

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“…Somer et al (1987) suggested that this enzyme might be useful in the treatment of white musts. The presence of this hydrolase resulted in a decrease in the concentration of hydroxycinnamic acid tartrate esters which, according to Singleton and Noble (1976) and Okamura and Watanabe (1981b), are responsible for bitterness in white wine. However, Verette et al (1988) measured the perception threshold of hydroxycinnamic acid tartrate esters and showed that these esters have no role in the sensory perception of white wine.…”

Section: Introductionmentioning

confidence: 99%