Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties

Abstract

Fifteen commercial wines produced from international and autochthonic varieties of Vitis vinifera L. cultivation of different Balkan winegrowing subregions were studied for their antimicrobial activity against six Gram-positive (Clostridium perfringens, Bacillus subtilis, Staphylococcus aureus, Listeria inocua, Sarcina lutea and Micrococcus flavus) and six Gram-negative (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Shigella sonnei, Klebsiella pneumonia and Proteus vulgaris) bacteria. The concentrations and types of phenolic compounds responsible for antibacterial activity in wines were investigated by HPLC and spectroscopic methods. The correlation between amounts of phenolics and antibacterial activities of investigated wines were studied by application of statistical (PCA, factor and cluster) analyses. This study gives the possibility to predict the biological quality of the wine from the same cluster towards bacteria without "wet" analysis. Obtained results can to be useful both to wine producers for the formation of market price of wine, and to wine consumers in choosing quality red wine with high content of polyphenols.

Cost-effective Ultrasonic Extraction of Bioactive Polyphenols from Vine and Wine Waste in Serbia

“…We assume that the difference in activity is caused by the different structure of bacterial walls in Gram-positive and Gram-negative bacteria. The values of antimicrobial activity were in agreement with the results of the HPLC analysis (Table 2) (Radovanović et al, 2017). The analysis of the Merlot and Vranac by-products shows that seeds have the highest antimicrobial activityin the range of 16.7 to 19.6 mm against Gram-positive and 14.8 to 17.5 mm against Gram-negative strains.…”

“…The inoculated plates were kept for 24 h at 37°C. Chloramphenicol (30 μg/disc), streptomycin (30 μg/disc) and tetracycline (30 μg/disc) were used as positive controls, and the solvent (methanol -50 μL/ disc) was treated as a negative control (Radovanović et al, 2017). As expected, methanol showed no inhibitory activity.…”

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

“…It is worthy of note that both sausages formulated with wine presented lower (p < 0.05) counts than those prepared with curing salts. The inhibitory effect of wine on Salmonella has been demonstrated in culture media and in some meat preparations [9,34]. Although nitrite has been used in meat products mainly to control Cl.…”

Efek Metode Pengolahan Dan Penyimpanan Terhadap Kadar Senyawa Fenolik Dan Aktivitas Antioksidan

“…Pada suhu 4°C, penelitian [53] menyatakan bahwa senyawa fenolik berupa asam klorogenat, asam galat, asam sinapat, dan asam elagik dari kentang yang disimpan selama 30 dan 60 hari secara stabil mengalami kenaikan, sedangkan pada [54] asam galat, kuersetin-3rutinol-7-rhamnosida, pirosianidin A2, asam ferulin dan rutin dari jus leci yang disimpan selama 7 hari tidak mengalami perubahan yang signifikan. Begitu pula untuk penelitian [3] dan [55].…”

“…Selain pengolahan, proses penyimpanan juga mempengaruhi mutu produk. Penyimpanan dipengaruhi beberapa faktor seperti suhu, oksigen, cahaya dan lama proses penyimpanan [3]. Faktor tersebut berpengaruh terhadap kuantitas senyawa fenolik karena suhu tinggi dan cahaya serta adanya oksigen akan mengoksidasi senyawa fenolik akibat adanya ikatan tak jenuh dalam struktur molekulnya, sehingga semakin lama proses penyimpanannya, peluang reaksi akan semakin besar.…”