Comparison of Phenolic Content in Cabernet Sauvignon and Saperavi Wines

Sergazy, Shynggys; Gulyaev, A. E.; Dudikova, Galina; Chulenbayeva, Laura; Nurgaziyev, Madiyar; Krivyh, Elena; Nurgozhoina, Ayaulym; Ziyat, Arailym; Tritek, V.; Kozhakhmetov, Samat; Kushugulova, Аlmagul

doi:10.15414/jmbfs.2019/20.9.3.557-561

Cited by 5 publications

(7 citation statements)

References 6 publications

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“…Trans ‐resveratrol and cis ‐resveratrol were present as glucosides in a total amount of 82.8 ± 3.6 mg/L of wine. The HPLC/DAD/MS quali‐quantitative characterization results suggest, for the Saperavi wine under analysis, a polyphenolic composition comparable with that of other red wines with high amounts of polyphenols, anthocyanins in particular, such as Cabernet, Merlot, and Pinot Noir (Gil et al., 2012 ; Kekelidze et al., 2018 ; Kharadze et al., 2018 ; Mazza et al., 1999 ; Sergazy et al., 2019 ; Shalashvili et al., 2012 ; Wallace, 2011 ).…”

Section: Resultsmentioning

confidence: 86%

“…According to the currently available results, Saperavi wines seem to have polyphenolic contents, in particular anthocyanins, comparable with more famous and studied red wines with high contents of polyphenols and anthocyanins such as Cabernet, Merlot, and Pinot Noir (Gil et al, 2012;Kekelidze et al, 2018;Kharadze et al, 2018;Mazza et al, 1999;Sergazy et al, 2019;Shalashvili et al, 2012;Wallace, 2011), whereas no data are available to evaluate its polyphenolic content and the aromatic and volatile fraction at the same time.…”

Section: Hplc-dad-ms Is the Main Technique Suitable For Identificationmentioning

confidence: 87%

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Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

Ieri

Campo

Cassiani

et al. 2021

Food Science & Nutrition

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The ancient Georgian Qvevri traditional winemaking method is considered one of the country's cultural achievements and treasures in the UNESCO ICH list, and the Georgian wine is gradually acquiring its own identity (inscribed in 2013 "8.COM" on the Representative List of the Intangible Cultural Heritage of Humanity). "Qvevri" is an oval earthenware vessel used for the Georgian traditional winemaking procedures, which include fermentation and aging of wine. (Barisashvili, 2011). Qvevri is made of a type of clay whose manufacture is made by families of craftsmen according to the traditional technology diversified from region to region. Qvevri is buried in the earth, which guarantees an optimal temperature for the aging and conservation of the wine, and its egg-like shape

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Section: Resultsmentioning

confidence: 86%

Section: Hplc-dad-ms Is the Main Technique Suitable For Identificationmentioning

confidence: 87%

Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

Ieri

Campo

Cassiani

et al. 2021

Food Science & Nutrition

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“…In red wines, a higher amount was measured in the RM VS sample from organic production. The amount of naringenin was also determined by Sergazy et al [48] within the analysis of two red varieties, and their results ranged from 10 µg/L to 90 µg/L.…”

Section: Determination Of Phenolic Substances By the Uhplc-ms/ms Methodsmentioning

confidence: 97%

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Dordevic,

Kalcakova,

Zackova

et al. 2023

Fermentation

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A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color and taste. The most phenolic substances are found in red wines, slightly less in orange wines, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differs based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical, and sensory) of organic wines compared to wines created from nonorganic grapes, which are grown in a selected wine region—Kutná Hora. The analyzed wines were created from the same grape wine cultivar in the Kutná Hora area. The following analyses were performed on the wine samples: the phenolic and antioxidant profiles, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar and the same region, but declared as organic wines and wines from conventional production. Although a higher number of bioactive substances is expected in wines from organic production, in most cases it did not show a statistically significant difference in the sense of a higher amount in BIO wines; on the contrary, in many cases, the content of these substances was higher in wines from integrated production.

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“…Flavonoid compounds are flavonols, flavones, and flavononols (Jomová et al, 2019). A high concentration of dietary phenolic compounds reduces the risk of several diseases, such as breast cancer, neurodegenerative diseases, and CVD (Sergazy et al, 2019). Phenolic compounds have antioxidant properties with some health benefits, including anti-inflammatory, antidiabetic, and vasodilatory effects (Rodríguez et al, 2009).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Production of antioxidants through lactic acid fermentation: current developments and outlook

Fadlillah

Nuraida

Sitanggang

et al. 2021

Ann.UDJG.FoodTechnology

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Antioxidants are essential in maintaining physical health as they reduce the adverse effects caused by free radical attacks. Free radicals involve in many oxidation processes in the body and may lead to malfunctions of tissues, resulting in degenerative diseases. This article comprehensively reviews the possible mechanisms of lactic acid bacteria (LAB) in increasing the antioxidant capacity of fermented foods and the mechanisms of the resulted antioxidant compound in terminating oxidation chain reactions. During food fermentation, LAB could produce antioxidant compounds, increase their bioavailability, or perform both processes simultaneously. Phenolic compounds are the primary antioxidants in plant-based foods. LAB could improve the bioavailability of phenol-based antioxidant compounds by increasing the solubility, converting isoflavone glucosides to aglycones or both. In proteinaceous foods, LAB hydrolyzes parent proteins into smaller fractions, including peptides or free amino acids. Some peptides are known as bioactive peptides owing to antioxidant activity and hence, increase the antioxidant capacity of fermented foods. Exopolysaccharides (EPS) produced by LAB also show antioxidant activity. Production of organic acids, such as lactic acid and acetic acid, change the environmental pH that influences the radical scavenging activity of some compounds. An increase in antioxidant capacities of foods through LAB fermentation supports the development of fermented foods as a part of functional foods that can provide additional health benefits beyond their basic nutritional functions.

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Comparison of Phenolic Content in Cabernet Sauvignon and Saperavi Wines

Cited by 5 publications

References 6 publications

Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Production of antioxidants through lactic acid fermentation: current developments and outlook

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