scholarly journals Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

Molecules ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 354 ◽  
Author(s):  
Ping Yang ◽  
Chunlong Yuan ◽  
Hua Wang ◽  
Fuliang Han ◽  
Yangjie Liu ◽  
...  
Keyword(s):  
Red Wine ◽  
Degradation Products ◽  
Cabernet Sauvignon ◽  
Gastrointestinal Ph ◽  
Temperature Conditions

scholarly journals Chemical markers in the aroma profiles of South Moravian red wine distillates

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 369-376 ◽  
Author(s):  
L. Veverka ◽  
M. Jelínková ◽  
K. Hron ◽  
J. Balík ◽  
J. Stávek ◽  
...  
Keyword(s):  
Red Wine ◽  
Pinot Noir ◽  
The Other ◽  
Cabernet Sauvignon ◽  
Chemical Markers ◽  
The Czech Republic ◽  
Linalool Oxide ◽  
South Moravia ◽  
Log Ratio ◽  
Grape Cultivars

HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (E)-sabinyl acetate, and (E)-calamenene.  

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Membranes ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Ivana Buljeta ◽  
Dubravko Pichler ◽  
Josip Mesić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reverse Osmosis ◽  
Red Wine ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Negative Influence ◽  
Operating Conditions ◽  
Cabernet Sauvignon ◽  
Phenolic Profile ◽  
Wine Polyphenols

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

scholarly journals Phenolic complex of red wine materials from grapes growing in the Crimea

2020 ◽  
Vol 175 ◽  
pp. 08002
Author(s):  
Dmitry Yermolin ◽  
Galina Yermolina ◽  
Yuriy Gerber ◽  
Daria Zadorozhnaya ◽  
Zinaida Kotolovets
Keyword(s):  
Red Wine ◽  
Research Work ◽  
Hydroxycinnamic Acids ◽  
Cabernet Sauvignon ◽  
The Crimea ◽  
Phenolic Substances ◽  
Mass Concentrations

The research work presents the results of studies of the composition of anthocyanins, monomeric forms of phenolic substances, oligomeric procyanidins, polymer forms of phenolic substances in wine materials Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Sangiovese, Marcelan obtained from grapes growing in the Crimea. It was found that the main coloring material in the wine materials under study was malvidin-3-O-glycoside. The proportion of this compound ranged from 42.9% to 54.3% in the total of all anthocyanins. The highest mass concentrations of oxybenzoic and hydroxycinnamic acids are determined in the wine material Marcelan. In the Sangiovese wine material, the highest concentrations of flavan-3-ols are determined. Mass concentrations of quercetin-3-O-glucoside in the test samples were 4-17 mg/dm3; quercetin - 1-7 mg/dm3. Mass concentrations of oligomeric procyanidins were in the range of 106-240 mg/dm3 and the highest value was determined in the wine material Marcelan, the lowest Cabernet Sauvignon. Mass concentrations of polymer forms of phenolic substances amounted to 1487-2998 mg/dm3.

Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate

2015 ◽  
Vol 63 (18) ◽  
pp. 4664-4672 ◽  
Author(s):  
Guillaume Antalick ◽  
Katja Šuklje ◽  
John W. Blackman ◽  
Campbell Meeks ◽  
Alain Deloire ◽  
...  
Keyword(s):  
Red Wine ◽  
Cabernet Sauvignon ◽  
Warm Climate

scholarly journals Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine

2019 ◽  
Vol 12 ◽  
pp. 02004
Author(s):  
J. Gombau ◽  
P. Pons ◽  
D. Fernández ◽  
J.M. Heras ◽  
N. Sieczkowski ◽  
...  
Keyword(s):  
Red Wine ◽  
Salivary Proteins ◽  
Cabernet Sauvignon ◽  
Skin Extract ◽  
Grape Skin ◽  
Released Polysaccharides ◽  
Grape Skin Extract

Wines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired® and Optimum Red®; Lallemand Inc.) or with an experimental grape-skin extract. All the wines treated were significantly less astringent than the control wine because both inactivated dry yeast and the skin extract released polysaccharides which probably inhibit interactions between salivary proteins and tannins, and because their presence decrease the proportion of seed tannins and increase the proportion of skin tannins in the final wines.

Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

2013 ◽  
Vol 477-478 ◽  
pp. 1349-1353
Author(s):  
Jian Qing Meng ◽  
Yi Bin Zhang ◽  
Wei Qiao Yang ◽  
Xiao Yu Jia ◽  
Xi Hong Li
Keyword(s):  
Vitis Vinifera ◽  
Red Wine ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Colour Intensity ◽  
Aroma Profile ◽  
Wine Colour ◽  
Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.

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