Polyphenolic content of Vranec wines produced by different vinification conditions

Ivanova, Violeta; Dörnyei, Ágnes; Márk, László; Vojnoski, Borimir; Stafilov, Trajče; Стефова, Марина; Kilár, Ferenc

doi:10.1016/j.foodchem.2010.06.039

Cited by 84 publications

(81 citation statements)

References 49 publications

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“…Whereas in the maceration of Vitis vinifera anthocyanins and total phenols reached maximum levels of about 0.85 and 5.0 g L -1 , 19 respectively, the maximum concentrations of these compounds in jabuticaba amounted to only 0.20 and 2.64 g L -1 , respectively. As a result, color intensity levels were very low (5.8-9.4) and hue values (0.98-1.35) were too high compared with those of young red wines.…”

Section: Resultsmentioning

confidence: 87%

“…As a result, color intensity levels were very low (5.8-9.4) and hue values (0.98-1.35) were too high compared with those of young red wines. 10,19 The low extrability of phenolic compounds from jabuticaba may be due to the rigid and thick structure of the skins, which contain high amounts of cellulose and hemicellulose (340 and 80 g kg -1 , respectively). 39 Skin cell walls may hinder the extrability of anthocyanins and other phenols by forming a mechanical barrier which prevents their complete release.…”

Section: Resultsmentioning

confidence: 99%

“…Must color intensity was determined as the sum of the absorbance intensities at 420, 520 and 620 nm and the hue was the ratio of A 420 /A 520 . 19 …”

Section: Color Evaluationmentioning

confidence: 99%

“…14-16 1 H NMR spectroscopy is useful to simultaneously quantify diverse compounds in a complex mixture, such as must and wine, without previous laborious sample treatment. 14,16 Spectral techniques are also used in wine analysis to quantify the total amounts of phenolics, 17 monomeric anthocyanins, 18,19 tannins, 20 and for measuring color intensity and hue. 19 This study reports, for the first time in the literature, the evolution of organic acids, phenolic compounds, alcohols and sugars during fourteen days of a commercial fermentation of jabuticaba using 1 H NMR spectroscopy and spectrophotometric assays.…”

Section: Introductionmentioning

confidence: 99%

“…14,16 Spectral techniques are also used in wine analysis to quantify the total amounts of phenolics, 17 monomeric anthocyanins, 18,19 tannins, 20 and for measuring color intensity and hue. 19 This study reports, for the first time in the literature, the evolution of organic acids, phenolic compounds, alcohols and sugars during fourteen days of a commercial fermentation of jabuticaba using 1 H NMR spectroscopy and spectrophotometric assays. Multivariate statistical techniques were applied to detect pattern distributions of variety during the fermentative period, to identify which parameters distinguish the natural groups and to study the influence of organic acids and alcohols on phenolic compound levels and chromatic parameters.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

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Ácidos orgânicos, açúcares, álcoois, compostos fenólicos, propriedades de cor, pH e acidez titulável foram monitorados durante fermentação comercial de jabuticaba (Myrciaria cauliflora) através da espectroscopia de ressonância magnética nuclear (NMR) de 1 H, ensaios espectrofotométricos e métodos usuais de análise. Os dados coletados foram analisados por meio de análise de componentes principais (PCA), agrupamentos (HCA) e correlação canônica (CCA). Dois grupos de amostras foram reconhecidos, e as variáveis responsáveis pela separação foram açúcares, antocianinas, álcoois, tonalidade e ácidos acéticos e succínico. A análise de correlação canônica confirmou a influência dos álcoois (etanol, metanol e glicerol), ácidos orgânicos (ácidos cítrico, acético e succínico), pH e acidez titulável na extração e estabilidade das antocianinas e copigmentos. Consequentemente, as propriedades de cor também foram afetadas pelas variações nos níveis de compostos fenólicos durante o processo de fermentação.Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by 1 H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and copigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process.Keywords: jabuticaba, phenolic compounds, sugars, organic acids, NMR, chemometrics Introduction Jabuticaba (Myrciaria cauliflora Berg.) is a Brazilian fruit that bears an edible purplish-black sweet fruit. It has a slightly acid taste and is rich in phenolic compounds, such as anthocyanins, flavonoids, tannins and depsides, which are responsible for antioxidant and anti-inflammatory activities, as well as for colon cancer cell cytotoxicity. 1 High sugar content of jabuticaba makes it suitable for jam, juice, liqueur and wine production. 2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil). Like most beverages, fruit wines not only have to be in accordance with the current legislation but also ac...

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Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 99%

“…Must color intensity was determined as the sum of the absorbance intensities at 420, 520 and 620 nm and the hue was the ratio of A 420 /A 520 . 19 …”

Section: Color Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

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Black rice addition prompted the beer quality by the extrusion as pretreatment

Zhang

Yang

et al. 2019

Food Science & Nutrition

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Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid‐phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS‐SPME‐GC–MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam‐stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.

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Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea)

Chen

et al. 2013

J Sci Food Agric

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Polyphenolic content of Vranec wines produced by different vinification conditions

Cited by 84 publications

References 49 publications

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Black rice addition prompted the beer quality by the extrusion as pretreatment

Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea)

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