Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Giacosa, Simone; Parpinello, Giuseppina Paola; Ricci, Arianna; Paissoni, Maria Alessandra; Curioni, Andrea; Marangon, Matteo; Mattivi, Fulvio; Arapitsas, Panagiotis; Moio, Luigi; Piombino, Paola; Ugliano, Maurizio; Slaghenaufi, Davide; Gerbi, Vincenzo; Versari, Andrea

doi:10.1016/j.foodres.2021.110277

Cited by 24 publications

(23 citation statements)

References 60 publications

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“…Our results for the total polyphenols were in the ranges found for Italian red wines at 1065 mg GAE/L, with the average values ranging between 1945 and 2033 and 2841-3578 mg GAE/L; the total tannins were the lowest at 533 mg CE/L, with averages of 1341 and 2043 and a maximum of 2965 mg CE/L [13]. The polyphenols, flavonoids, and antioxidant activities were in the range of organic wines rather than the range of conventional ones.…”

Section: Indicessupporting

confidence: 67%

“…It was shown that phenolic compounds participate not only in the appearance and sensory characteristics of wine, but also in its healthy properties [12]. As an example, research was conducted on 110 Italian red wines from a single vintage in order to determine the standard composition, color, and phenolic characteristics based on the parameters used in the wine industry [13]. The elevation of C-reactive protein (CRP) levels in blood was recognized as a cardiac disease risk factor.…”

Section: Introductionmentioning

confidence: 99%

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In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

Shafreen¹,

Lakshmi

Pandian

et al. 2021

Molecules

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Previous reports have shown that consumption of wine has several health benefits; however, there are different types of wine. In the present study, red wines were investigated for their compositions of active ingredients. The interaction of each component in terms of its binding mode with different serum proteins was unraveled, and the components were implicated as drug candidates in clinical settings. Overall, the study indicates that red wines have a composition of flavonoids, non-flavonoids, and phenolic acids that can interact with the key regions of proteins to enhance their biological activity. Among them, rutin, resveratrol, and tannic acid have shown good binding affinity and possess beneficial properties that can enhance their role in clinical applications.

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Section: Indicessupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

Shafreen¹,

Lakshmi

Pandian

et al. 2021

Molecules

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“…The mono-varietal non-alcoholic extracts obtained from wines were characterized for the total phenol content (TPC) and the anthocyanin composition (Table 2 ). Concerning TPC, the differences found among the extracts were in line with the literature, since the phenol extraction from grapes seems to be mostly variety-dependent 41 , 42 . The highest content of phenolic compounds was observed in P and NT cultivars.…”

Section: Resultssupporting

confidence: 86%

“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines

Sabetta¹,

Centrone²,

D’Agostino³

et al. 2022

Int. J. Biol. Sci.

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Wine production represents an ancient human activity and one of the most economically important markets in Europe. Moreover, the health effects of grapes and related products have been largely demonstrated, and mostly depend on their richness in bioactive molecules such as flavonoid and non-flavonoid phenolic compounds. Italy has the highest global wine production and provides one of the richest grapevine germplasm in the Mediterranean area. In this paper, our attention was focused on the evaluation of the total phenol and anthocyanin content in five autochthonous Apulian grapevine cultivars, in both wines and their non-alcoholic extracts. Moreover, the potential antioxidant effects of the non-alcoholic wine extracts on the cell viability of Caco-2 and HeLa carcinoma cell lines were tested. Finally, for the most promising autochthonous selected cultivars (Negramaro, Nero di Troia and Susumaniello), comparative transcriptomic analysis in berries was performed using high-throughput sequencing technology.

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“…The postharvest withering of Corvina grape berry is a common practice for the production of the Amarone wine. The monovarietal wines from Corvina produced without withering have been described to be dominated by an unripe astringency and, at the same time, by a high relative contribution for surface smoothness in their astringency profile (Piombino et al, 2020), and they have lower polyphenol levels and ethanol in comparison with most Italian red wines (Arapitsas et al, 2020;Giacosa et al, 2021). These characteristics of the cultivar are ideal for the production of a wine, Amarone, produced from partially dried grapes.…”

Section: Introductionmentioning

confidence: 99%

Not just shrivelling: time-series profiling of the biochemical changes in Corvina (<i>Vitis vinifera</i> L.) berries subjected to post-harvest withering

et al. 2021

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The grape berry withering process is often seen as a means to concentrate the constituents of the berry via water removal, however, recent molecular studies have indicated that the reprogramming of biosynthetic pathways that impart the unique aroma and flavour of the final wine also occur. Metabolic analysis was performed using GC-MS and LC-MS on Corvina berry dehydrated for up to 108 days. The temporal pattern of metabolic changes and time-series relationship between various classes of metabolites were investigated on berries sampled at 23-time points. Principal component analysis of both GC-MS and LC-MS datasets revealed three distinct phases of post-harvest withering; early (day 0–28), mid (day 35–66) and late (day 69–108) stages. Stress-associated amino acids such as proline, serine, ethanolamine, and leucine accumulated significantly during the mid and late stages of the drying process while phosphorylated glucose and fructose, sucrose, kestose and resveratrol increased massively across time. Unlike most of the identified metabolites, low molecular weight flavanols exhibited a consistent pattern of decline during the withering period. Our network analysis revealed that increased metabolic network connectivity occurred during the middle stage of withering, thus reflecting more coordinated metabolite changes while reduced network connectivity at early and late stages indicates minimal metabolite perturbation during these stages. The current prolonged berry withering experiment revealed the timing of metabolite interconversions in the central metabolism and provided critical clues that link the concentration effect, protein degradation, and the onset of stress-like conditions in drying berries.

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Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Cited by 24 publications

References 60 publications

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines

Not just shrivelling: time-series profiling of the biochemical changes in Corvina (<i>Vitis vinifera</i> L.) berries subjected to post-harvest withering

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