Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage

Uzkuç, Nesrin Merve Çelebi; Bayhan, Aslı; Toklucu, Ayşegül Kırca

doi:10.1007/s00217-021-03884-x

Cited by 14 publications

(4 citation statements)

References 35 publications

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“…For this phenomenon, as far as we can guess, it may be due to the adsorption and release effect on anthocyanins of microorganisms (i.e., yeast) [41,42], the exact cause of which needs to be further investigated. Totally, BW vinegar produced by spontaneous fermentation had higher total anthocyanin content (0.67 mg/mL) than previously reported in red wine (202.33 mg/L) [43].…”

Section: Total Anthocyanins Flavonoid and Polyphenol Contentscontrasting

confidence: 48%

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Gao

Song

2022

Foods

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Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development can be enriched through fermentation technology, so that its market might be broadened. Total acid, sugars, proteins, enzymes, anthocyanins, flavonoids, polyphenols, organic acids and DPPH free radical scavenging ability (DPPH) were tracked and determined by colorimetric method and HPLC during spontaneous fermentation of BW vinegar. The antioxidant capacity in vitro of BW vinegar was evaluated based on the dynamics of antioxidant contents and DPPH. The results showed that total acid continuously increased during fermentation, yet total sugar and reducing sugar shared a similar decreasing trend. The composition of samples differed in terms of total anthocyanins, total flavonoid, total polyphenol, total protein, superoxide dismutase (SOD), amylase, organic acids and DPPH through spontaneous fermentation. Functional compounds including total polyphenol, total flavonoid and three organic acids (γ-aminobutyric acid, lactic acid and gallic acid) played the main roles in antioxidation. Unexpectedly, SOD and ascorbic acid as antioxidants did not correlate with DPPH, but they were rich in the final products at 754.35 U/mL and 3.39 mg/mL, respectively. Generally, the quality of BW vinegar has been improved based on analyzing dynamics on functional compounds, organic acids and antioxidant capacity, which proves that BW vinegar obtained by spontaneous fermentation should be a potential source of fermented food with antioxidant effects for consumers.

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Section: Total Anthocyanins Flavonoid and Polyphenol Contentscontrasting

confidence: 48%

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Gao

Song

2022

Foods

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“…Thus, its concentration increased throughout the aging of the wines in a bottle (Figure 4d), such that, regardless of the yeast inoculated during fermentation, its concentration was higher at 9 months than at the end of MLF. Uzkuç et al [39] also found a rise in gallic acid content throughout the bottle aging of Cabernet Sauvignon wines, relating it to the hydrolysis reaction of gallo-tannins and esters of gallic acid with glucose. After MLF, gallic acid presented the highest concentration in wines made with Sc2 yeast, as well as after 6 months in a bottle, although without significant differences from wines made with Sc3 and Sc4 yeasts, while, at 9 months, this compound was in lower concentration in wines made with Sc1 than for the rest, Sc2-Sc4, without differences between them (Figure 4d).…”

Section: Wine Phenolic Compositionmentioning

confidence: 93%

Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains

et al. 2022

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Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeasts of the Saccharomyces cerevisiae (Sc) strains are inoculated, which are responsible for carrying out the wine fermentation, enhancing and highlighting its sensory characteristics and contributing to help achieve the wine typicity, according to the winemaker’s criteria. After fermentation, all wines require aging in a bottle to modulate their composition and stability over time. Thus, four different Sc strains (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes to carry out, in duplicate, their fermentation and subsequent aging in bottles (9 months), comparing the aromatic and phenolic composition between them. Results showed differences in the fermentation process (kinetic, ethanol yield), CI, TPI and content of alcohols, esters, anthocyanins, flavonols and flavanols in wines from the different Sc strains studied. Moreover, in the content in wines of most groups of aromas and phenols, except for total acetate esters and flavonols, aging in a bottle had more influence than the yeast strain used for fermentation.

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“…Çelebi Uzkuç et al. (2022) compared the color stability of wines during aging after spontaneous and inoculated fermentation. This research showed that total monomeric anthocyanin and total phenolic contents were higher in wines produced by a spontaneous fermentation technique, with significantly higher concentrations of certain phenolics.…”

Section: Phenolic Compounds: From Grape To Winementioning

confidence: 99%

“…This research showed that total monomeric anthocyanin and total phenolic contents were higher in wines produced by a spontaneous fermentation technique, with significantly higher concentrations of certain phenolics. After 6 months of bottle storage, the content of anthocyanins significantly decreased, but lower anthocyanin losses and better color intensity were observed during the storage of red wines obtained by spontaneous fermentation, which can be attributed to yeast diversity found in spontaneous fermentation (Çelebi Uzkuç et al., 2022). Research on combination of wine oak and bottle aging, indicated that aging in oak barrels did not lead to any significant changes in the investigated parameters, while bottle aging reduced the level of monomeric anthocyanins and flavanols, as well as hydroxycinnamic acids (Guadalupe & Ayestarán, 2008).…”

Section: Phenolic Compounds: From Grape To Winementioning

confidence: 99%

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

Mitrović,

Sredović Ignjatović,

Kozarski

et al. 2024

Food Safety and Health

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Wine, the fermented juice of the grape (Vitis vinifera), is a complex beverage composed primarily of water and ethanol. On the other hand, phenolic compounds are less abundant components that participate in taste and color formation. In addition to their major role in the sensory profile of wine, phenolic compounds (also referred as polyphenols) function through various mechanisms, exerting positive influence on health. According to recent research, consuming just one glass of red wine positively contributes to health protection, and it is connected to the maintenance of the redox endothelial balance, potential for reducing diabetes occurrence, preventing atherosclerosis, and reducing the risk of cardiovascular diseases. What is more, a lower incidence of certain types of cancers has also been observed. The health promoting benefits of wine are explained by its wide spectrum of structurally diverse phenolic compounds whose content may depend on numerous factors. The most abundant compounds are anthocyanins with up to 400 mg/L, followed by phenolic acids, flavanols, flavonols, hydrolyzable tannins, flavanones, and stilbenes (up to 200, 120, 60, 50, 25, and 5 mg/L, respectively). This review paper outlines the structural variety, health advantages, and immunomodulatory capacity of wine polyphenols, drawing upon the latest and most pertinent scientific literature available in this domain.

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Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage

Cited by 14 publications

References 35 publications

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains

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

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