Determination of Phenolic Compounds in Wines

Proestos, Charalampos; Bakogiannis, Athanasios; Komaitis, Michael

doi:10.7455/ijfs/1.1.2012.a4

Cited by 9 publications

(3 citation statements)

References 17 publications

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“…As expected, in Fokiano, higher values of phenolic content were observed, in comparison to Roditis and Muscat, as Fokiano is a red variety, with plenty of phenolic compounds [27]. On the other hand, Roditis and Muscat as white varieties contain lower amounts of phenolic content [28,29].…”

Section: Post-fermentation Herb Addition % Differencesupporting

confidence: 73%

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

Roufa,

Evangelou,

Beris

et al. 2023

Horticulturae

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Herbs are considered substantial sources of antioxidant compounds, playing an important role in medicines, cosmetics, and distillates. Although they have been used in wine since ancient times, especially in Mediterranean regions, there is limited scientific evidence on how the addition of herbs into wine affects its properties. The aim of the present study was to determine the effects of three herbs, Salvia officinalis, Melissa officinalis and Cannabis sativa, with direct extraction in two different conditions: in must (pre-fermentation addition) and in wine (post-fermentation addition) and investigate potential differences between them. Three Greek indigenous grape varieties of Vitis vinifera L. were evaluated (Roditis, Muscat, Fokiano). The extractability of phenolic compounds and the antioxidant capacity of the produced wines were determined by the Folin–Ciocalteu and DPPH methods, respectively. Moreover, HPLC analysis was conducted to identify and quantify rosmarinic acid and caffeic acid, two main components of many Lamiaceae plants. The results indicate that the post-fermentation addition of herbs leads to a significant increase in antioxidant activity and phenolic compounds compared to blank wine. In most cases, the increase is significantly higher in comparison with pre-fermentation addition. Wine, upon the addition of Melissa officinalis, was found to extract the highest amount of total phenols compared to the other two herbs.

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Section: Post-fermentation Herb Addition % Differencesupporting

confidence: 73%

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

Roufa,

Evangelou,

Beris

et al. 2023

Horticulturae

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“…However, there were significant differences in the mean values of the chemical composition of the wines concerning the region and year. The literature report that white wines vary between 209.5 and 285.5 mg/L, (Waterhouse, 2002), while for the red wine, the values vary between 1,200 and 1,800 mg/L (Proestos et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines fromVitis vinifera‘Shesh i bardhë’ and ‘Vlosh’ cultivars

Topi

Kelebek

Güçlü

et al. 2021

Food Processing Preservation

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Grapevine (Vitis spp.) is globally known as one of the essential fruit species, evidenced in the production of wine, grape juice, and other food formulations (Torregrosa et al., 2015). Its annual world production reached more than 79 million tons in 2018, being one of the world's largest fruit crops, while wine production over 29 million tones (OIV, 2019). Produced by must fermentation of grape, wine is considered a product of high commercial importance (Markoski et al., 2016).It contains polyphenols such as anthocyanins, flavonols, and stilbenes (resveratrol), which originate mainly from red grapes' seeds and skins (Flamini et al., 2013). Polyphenols are secondary metabolites, which based on their chemical structure are divided into two major groups: flavonoid and non-flavonoid compounds (Waterhouse, 2002).These natural metabolites arise from either the shikimate pathway or 'polyketide' acetate/malonate pathway, or both, producing monomeric and polymeric phenols (Lattanzio et al., 2008). The flavonoids' group comprises different flavones, flavonols, flavanones, flavanols, anthocyanins, chalcones, and dihydrochalcones (Kennedy, 2008;Waterhouse, 2002), while non-flavonoids include phenolic acids and stilbenes (Fernandes et al., 2017). A complex relationship between the factors such as temperature, sunlight, soil, water availability, and physiological process of the vine variety influence the wine quality

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“…The composition and concentration of phenolics in wine depend on the type of grape used for wine production, the procedures employed for winemaking, and the chemical reactions that occur during the aging of wine [10]. Polyphenols control the color, aroma, bitterness, and taste, acting as photoprotective pigments and antioxidants and playing an essential role in wine quality [11].…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality

Hosu

Floare-Avram

Măgdaş

et al. 2016

Journal of Analytical Methods in Chemistry

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The wine is one of the most consumed drinks over the world, being subjected to falsification or adulteration regarding the variety, vintage, and geographical region. In this study, the influence of different characteristics of wines (type, production year, and origin) on the total phenolic content, total flavonoids content, antioxidant activity, total sugars content, pH, and 18O/16O isotopic ratio was investigated. The differentiation of selected wines on the basis of tested parameters was investigated using chemometric techniques, such as analysis of variance, cluster analysis, and principal component analysis. The experimental results are in agreement with other outcomes and allow concluding that variety and vineyard have the major influence on the studied parameters, but, also, statistical interaction effect between year and vineyard and year and variety is observed in some cases. The obtained results have demonstrated that these parameters together with chemometric techniques show a significant potential to be used for discrimination of white wines.

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Determination of Phenolic Compounds in Wines

Cited by 9 publications

References 17 publications

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines fromVitis vinifera‘Shesh i bardhë’ and ‘Vlosh’ cultivars

The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality

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