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

Abstract

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.

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

“…We discovered a higher risk of spirits for COVID-19. Sanja Radonjić et al have reported the differences between wine and beer in the presence and the concentrations of phenolic substances (32). They found that chalcones and flavanones were found only in beer, whereas other polyphenol classes (e.g., stilbenes, proanthocyanidins, and resveratrol) are found mainly in wine and champagne.…”

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

“…It is known that quercetin also belongs to the class of antioxidants and prevents oxidation reactions in those biological systems where it is present [62]. Being involved in the processes of oxygen capture in the presence of yeast cells decreases its quantity [48], but this leads to an intensification of microbial metabolism, which leads to a greater accumulation of secondary fermentation products that indirectly affect all organic compounds of beer, including melanoidins, catechins, caramels, and others, leading to color index changes [46,47,65]. On the other hand, nitrogen molecules present in the system bind to molecules of phenolic compounds, which leads to their enlargement and subsidence [26,33,49,51].…”

Natural Polyphenols in Metabolic Syndrome: Protective Mechanisms and Clinical Applications

“…Phenolic acids usually have two different parent skeletons: hydroxycinnamic acid and hydroxybenzoic acid [ 19 , 155 ]. Among them, gallic acid is considered the most important phenolic acid because it is the precursor of all hydrolysable tannins [ 156 ].…”