Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines

Radonjić, Sanja; Košmerl, Tatjana; Ota, Ajda; Prosen, Helena; Maraš, Vladislav; Demšar, Lea; Polak, Tomaž

doi:10.2298/ciceq180814009r

Cited by 3 publications

(4 citation statements)

References 30 publications

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“…These compounds depend on variety; the influence of the vintage is not negligible, as well as the used winemaking technology. However, the content of caffeic acid was found to be the most abundant [70,71,119]. These data are not in accordance with results obtained by Lima et al [72], in whose study the predominant acid was p-coumaric (2.30-6.70 mg/L), followed by caffeic acid (0.52-1.49 mg/L), while the content of ferulic acid was up to 0.16 mg/L, in wines from the most used grape varieties in Portugal.…”

Section: Hydroxycinnamic Acidsmentioning

confidence: 96%

“…Their results indicated that the use of native yeast can considerably affect the composition of polyphenolic compounds. The significant influence of different commercial yeasts on the concentration of total, and some individual, phenolic compounds resulted in an increased of total phenolic compounds, and particularly stilbenes [70]. Besides the use of yeast, i.e., performing the traditional fermentation or using commercial selected dry yeast or isolated native yeast, it is also possible to vary other parameters.…”

Section: Changes During Alcoholic Fermentationmentioning

confidence: 99%

“…Both isomers, trans-(0.7-6.5 mg/L) and cis-(0.1-7 mg/L) were detected in wine[87,88], and their concentrations depended on the used grape variety, terroir, applied viticulture practices, and the type of wine[131]. The content of trans-resveratrol was determined in wines from the Montenegrin terroir, and it was shown that contents varied from 0.62 ± 0.02 mg/L in Cabernet Sauvignon, to 1.27 ± 0.11 mg/L in Vranac wine[70]. Additionally, in this research, the content of cis-resveratrol in wines was 0.47 ± 0.03 mg/L in Vranac, and 0.57 ± 0.03 mg/L in Kratošija wine, while lower concentrations were observed in Cabernet Sauvignon wines (0.25 ± 0.01 mg/L).…”

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confidence: 99%

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Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

et al. 2020

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Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.

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Section: Hydroxycinnamic Acidsmentioning

confidence: 96%

Section: Changes During Alcoholic Fermentationmentioning

confidence: 99%

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confidence: 99%

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Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

et al. 2020

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“…Studies of the phenolic composition of some varieties of grapes and wines, produced in different years and in several locations, were conducted in Montenegro (Minić, 2021). The influence of some seasonal variations in temperature and rainfall is reflected in the content of total polyphenols in red variety wines (Pajović et al, 2014;Šućur et al, 2016;Raičević et al, 2017;Radonjić et al, 2019). The presence of some individual phenolic compounds in wines reflects its varietal specificity, and shows little difference in relation to the wine region where the vines were grown (Pajović-Šćepanović et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Quality of Wines Vranac and Kratosija in the Vintage 2021

SOSIC¹,

PAJOVIC-SCEPANOVIC²,

RAICEVIC³

et al. 2023

AgricultForest

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Wine production in Montenegro is based on the autochthonous grape varieties Vranac and Kratošija that make Montenegro recognizable in the wine world.The quality of grapes and wine is influenced by numerous factors, but varietal potential in combination with environmental factors mostly determine quality. Our research refers to the examination of the polyphenolic composition and quality of wine obtained from grapes of the autochthonous varieties Vranac and Kratošija in the 2021 vintage. The chemical composition of the wine was analyzed by OIV methods, and several phenolic groups were determined by spectrophotometric methods. The obtained results showed a good chemical composition of the tested wines, characterized by a high content of alcohol and extracts, while the other values were within the expected level. Vranac wine showed a medium to high content of polyphenols and high content of anthocyanins. The components of colored substances showed a high proportion of red and yellow color. The wines of Kratošija had a moderate content of total polyphenols, an expectedly lower content of anthocyanins, and a high content of parameters related to the components of colored substances (color intensity, proportion of red and blue colors). Variations in the parameters of chemical and polyphenolic composition were found in both tested varietal wines from different producers. Statistical analysis showed statistically significant differenece for some parameters of the polyphenolic composition between Vranac and Kratošija wine, but not for components of chemical composition.The polyphenolic content of the analyzed wines, including other chemical characteristics, indicates that these Montenegrin autochthonous varieties can produce wines of exceptional properties and very good quality.

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Correlation of chemical composition and sensory scores in Spanish Monastrell red wines: Insights from a blind wine competition

Martínez-Moreno,

Bautista-Ortin,

Gómez-Plaza

2024

Journal of Food Composition and Analysis

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Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines

Cited by 3 publications

References 30 publications

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Quality of Wines Vranac and Kratosija in the Vintage 2021

Correlation of chemical composition and sensory scores in Spanish Monastrell red wines: Insights from a blind wine competition

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