scholarly journals Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines

2019 ◽  
Vol 25 (4) ◽  
pp. 309-319 ◽  
Author(s):  
Sanja Radonjic ◽  
Tatjana Kosmerl ◽  
Ajda Ota ◽  
Helena Prosen ◽  
Vesna Maras ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Total Content ◽  
Malolactic Fermentation ◽  
Red Wines ◽  
Factors Affecting ◽  
Hydroxybenzoic Acids ◽  
Commercial Yeast ◽  
Polyphenolic Profile ◽  
Grape Varieties ◽  
The Impact

The main objective of this study was to determine the impact of three commercial yeasts (BDX, ICVD21 and BM4x4) and lactic acid bacteria (VP41 and ALPHA) on the phenolic profile of Montenegrin red wines. Wines made of two autochthonous grape varieties (Vranac and Kratosija) and international grape variety (Cabernet Sauvignon) were examined. The research was performed during the 2012 and 2013 vintage and twenty-one phenolic compounds, including stilbenes, hydroxycinnamic and hydroxybenzoic acids, and flavonols have been identified in the wine after alcoholic and malolactic fermentation, using the liquid chromatography-mass spectrophotometry method. The influence of different commercial yeasts on all analysed phenolic compounds was statistically significant (p ??0.05) for all examined wines, and there were also statistically significant differences between varietal wines. After alcoholic and malolactic fermentation, the highest average content of p-coumaric acid was determined in Vranac wines. Additional analysis of stilbenes after alcoholic fermentation of varietal wines of the 2013 vintage revealed that the total content of stilbenes was the highest in Vranac wines, where a significant increase of their concentration was observed in wines inoculated with commercial yeast. A similar trend was observed in all studied wine varieties.

scholarly journals Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1342 ◽  
Author(s):  
Anna Stój ◽  
Ireneusz Kapusta ◽  
Dorota Domagała
Keyword(s):  
Cluster Analysis ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Hierarchical Cluster Analysis ◽  
Hierarchical Cluster ◽  
Malolactic Fermentation ◽  
Red Wines ◽  
Grape Variety ◽  
Grape Varieties

The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

scholarly journals Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Marina Lavrić ◽  
Branimir Šimić ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Isoamyl Alcohol ◽  
Starter Cultures ◽  
Geranyl Acetate ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenol ◽  
Sequential Inoculation ◽  
Commercial Yeast ◽  
The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

Factors affecting the induction of malolactic fermentation in red wines withLeuconostoc oenos

1988 ◽  
Vol 64 (5) ◽  
pp. 421-428 ◽  
Author(s):  
D. Wibowo ◽  
G.H. Fleet ◽  
T.H. Lee ◽  
R.E. Eschenbruch
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Factors Affecting

scholarly journals Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Beverages ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Boris Nemzer ◽  
Diganta Kalita ◽  
Alexander Y. Yashin ◽  
Yakov I. Yashin
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
Antioxidant Activities ◽  
Alcoholic Beverage ◽  
Complex Compounds ◽  
Polyphenolic Compounds ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Major Factors ◽  
Water Alcohol

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.

scholarly journals RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES

2021 ◽  
pp. 74-79
Keyword(s):  
Phenolic Compounds ◽  
Chromatographic Separation ◽  
High Performance ◽  
Total Content ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Individual Identification ◽  
Active Components ◽  
Wine Production ◽  
Grape Varieties

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology

scholarly journals The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate red wine consumption

2010 ◽  
Vol 32 (6) ◽  
pp. 4-9 ◽  
Author(s):  
Alan Crozier ◽  
Gina Borges ◽  
Danielle Ryan
Keyword(s):  
Cardiovascular Disease ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Protective Effects ◽  
Red Wines ◽  
Wine Consumption ◽  
Beneficial Effects ◽  
Rich Diversity ◽  
Polyphenolic Profile

Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

HPLC ANALYSIS OF PHENOLS OF SLOVENIAN RED WINES: CABERNET SAUVIGNON AND MERLOT

2021 ◽  
Author(s):  
Sabina Šaćirović ◽  
◽  
Andrija Ćirić ◽  
Mališa Antić ◽  
Zoran Marković ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidative Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Rapid Analysis ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Antioxidant Concentration ◽  
Derivatives Of

In this study, HPLC-DAD rapid analysis of phenols in wine samples was performed. The recording was performed at different wavelengths: phenolic acid (254nm), flavan-3-ols and stilbene (280nm), flavonoids (340nm) and anthocyanins (520nm). In selected wines, the concentrations of the following compounds were determined and expressed in mg/l of wine. The isolated derivatives were: hydroxybenzoic acids, derivatives of caffeic, ferulic, syringic, and vanillic acids, catechin (flavanol), rutin, myricetin and quercetin (flavonols), and the stilbene derivative-resveratrol. The properties and quantities of phenolic compounds in organic wines were investigated. The results show the content of phenolic compounds in organic wines do not differ qualitatively and quantitatively from those in conventional wines. Wine samples have shown good antioxidative activity according to both DPPH and FRAP analysis, which indicates the good antioxidative potential and high antioxidant concentration in tested wines. Cabernet Sauvignon wines have shown better radical scavenging activity than Merlot, especially when the DPPH test was considered.

scholarly journals Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 356 ◽  
Author(s):  
Sachadyn-Król ◽  
Materska ◽  
Chilczuk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Total Content ◽  
Ozone Treatment ◽  
Prolonged Storage ◽  
Detection Analysis ◽  
Array Detection ◽  
The Impact ◽  
Lipophilic Fraction

The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of lipophilic compound fraction and its antioxidant activity (AA). Pepper fruits of cv. Cyklon were ozonated for 1 and 3 h immediately after harvesting. Then, the fruits were stored for 30 days under refrigeration conditions. The total content of phenolic compounds and the AA of the lipophilic fraction isolated from the pericarp and placenta of the fruits were investigated after 10, 20, and 30 days of storage. Additionally, quantitative high-performance liquid chromatography diode array detection analysis of individual phenolic compounds was performed. The results revealed that the content and activity of secondary metabolites varied during storage, with the highest values recorded on the 20th day after harvest, both in control and ozonated fruits, regardless of the ozone dosage used. Treatment of the fruits with ozone for 3 h, but not for 1 h, exhibited a positive effect on the phenolic composition and AA during the prolonged storage of pepper fruits. Three hours of ozonation seems to be the appropriate time to increase the persistence of pepper fruits during storage.

scholarly journals THE ANALYSIS OF BURGUND RED WINES POLYPHENOLS CONTENT OBTAINED IN MINIS AND MURFATLAR VINEYARDS

1970 ◽  
Vol 62 ◽  
Author(s):  
Claudia Muresan
Keyword(s):  
Quality Improvement ◽  
Phenolic Compounds ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Chemical Analyses ◽  
Red Wines ◽  
Wine Making ◽  
The One ◽  
Physical And Chemical

The researchers that were done regarded the evolution of phenolic compounds at superiors red wines from Burgund variety, obtained in Minis and Murfatlar vineyards during five years period of time. In the purpose to obtain extractive wines and intensely coloured, external enzymatic mixtures was experienced during the maceration and fermentative processes, and for some technological phases improvement for primary wine making process. During the hole period of study physical and chemical analyses were done to superior red wines obtained from Burgund variety, beginning with the end of alcoholic fermentation, malolactic fermentation, at 3 months, 6 months, 9 months, 12 months, 18 months and after that yearly, as for the wines obtained with external enzymatic mixtures used during the maceration – fermentation process, as for the one which weren’t treated with enzymes. Through external enzymatic mixtures utilisation the antocians and total poliphenols to superior red wines obtained is the biggest contribution which contribute the their quality improvement, especially to colours and extractive character.

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