Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine

Abstract

Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols.

Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic

“…Phenolic compounds (such as flavonoids, phenolic acids and tannins) were the most abundant secondary metabolites in the samples of fermented grains Chetrariu and Dabija (2021) . It has been reported that phenolic compounds have a considerable impact on the overall sensory quality of finished baijiu, such as the quality and taste ( Hou, Chen, Pu, et al, 2023 ). In order to reveal the changes of phenolic metabolites of fermented grains at different fermentation stages, it was necessary to screen out phenolic metabolites and analyze them emphatically.…”

Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols

“…In the context of wine production, fermentation conditions take precedence. Factors such as the maceration period, whether the fermentation is spontaneous or involves the addition of specific yeasts and/or enzymes, and the fermentation temperature should all be considered (Hou et al., 2023; Lisov et al., 2023; Ntuli et al., 2023). It has been estimated that factors like maceration time and the addition of additives such as SO 2 , pectolytic enzymes, and enological additives, significantly influence the final content of polyphenols (Atanacković et al., 2012).…”

Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components

“…A set of six specific phenolic compounds were selected to evaluate the effects of the processing techniques. These compounds were selected based on their relationships with the oxidation processes in white wines and also in order to represent different phenolic families (benzoic acids, cinnamic acids, and flavanols) that are related to specific parts of grapes, i.e., grape pulp, skin, and seeds [23,24].…”