Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines

Red wine has been reported to exert beneficial effects in preventing cardiovascular diseases probably due to their polyphenols constituents. The vasorelaxant capacity and phenolic composition of four monovarietal young red wines Merlot, Tempranillo, Garnacha and Cabernet-Sauvignon obtained from grapes from 2004 vintage, cultivated under the same climatic and agricultural conditions, wine-making technology and storage conditions, were determined using vascular reactivity assay in rat aortic and high-performance liquid chromatography, respectively. Primary cultures of vascular smooth muscle cells from Wistar rats were also used to evaluate their survival prevention activity as well. Every studied wine present vasorelaxation effect, but the higher value corresponds to the analyzed Merlot wine, especially rich in phenolic compounds, mainly catechins and oligomeric proanthocyanidins and anthocyanin glycosides. This study further demonstrated previous investigations about the phenolic composition of wines relation with their vasorelaxation activity.     

Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

The influence of co-winemaking technique on the phenolic profiles, color and antioxidant capacity of wines made from red grape varieties cultivated in La Mancha region (Spain) was investigated. Co-winemaking red wines were obtained by pre-fermentative blend of grapes (1:1, w/w) from the predominant Cencibel (Tempranillo) variety in this region and the minor varieties Bobal, Moravia Agria, Moravia Dulce, Tortosí and Rojal, together with a three varieties blend (1:1:1, w/w/w) of Cencibel, Bobal and Moravia Agria grapes. The phenolic profiles obtained in co-winemaking wines showed more quantity of different compounds than single-variety wine of Cencibel used as reference. The best results were obtained using Bobal, Moravia Agria and Moravia Dulce varieties for co-winemaking, especially an improvement of color characteristics. All co-winemaking wines significantly increased the total resveratrol content as compared to the Cencibel reference wine, although cis-isomers largely predominated in all wines. Moravia Agria and Rojal varieties produced co-winemaking wines with decreased antioxidant capacity, whereas Bobal and Moravia Dulce varieties increased it, even when the co-winemaking wine from Moravia Dulce contained less total polyphenols than Cencibel reference wine. Co-winemaking technique can be suggested as a way to widen the offer of wines to consumers, incorporating characteristic properties of minor grape varieties. In addition, this enological technique has the benefit of avoiding the disappearance of native species, thus improving the biodiversity of La Mancha region.     

Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction

Phenolic composition, chromatic characteristics, and antioxidant activity of young wines made from three minority red grape varieties (Moravia Dulce, Rojal and Tortosí) cultivated in the Spanish region of Castilla-La Mancha were studied over two vintages. Phenolic contents were affected by both grape variety and vintage, whereas phenolic profiles were mainly affected by grape cultivar, thus allowing their differentiation The anthocyanin profiles of Moravia Dulce and Tortosí wines were dominated by malvidin 3-glucoside, whereas peonidin 3-glucoside was in Rojal wines. The flavonol profile of Rojal and, in a lesser extent, Tortosí wines were dominated by B-ring di-substituted flavonols (mainly quercetin-type flavonols). In contrast, B-ring tri-substituted flavonols (mainly myricetin-type) predominated in Moravia Dulce wines. All studied wines had high quantities of total resveratrol, especially Rojal and Moravia Dulce wines, although they mainly occurred as cis-isomers. Rojal wines always appeared as the most different single-cultivar wines in all parameters in this study, being characterized by the lowest content of almost all families of phenolic compounds. With regard to the colour characteristics, all the studied wines had normal values to be considered young red wines except for Rojal wines, which should be considered as rosé wines. Finally, all wines showed remarkable antioxidant activity, closely connected with their phenolic content. The results suggest that Moravia Dulce and Tortosí grape cultivars could be appropriate raw materials for the elaboration of quality young red wines, whereas Rojal grapes could be for rosé wines.     

Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera

The phenolic and chromatic characteristics of dry red wines made from native Chinese species (Vitis amurensis and its hybrids, and V. davidii) and V. vinifera were evaluated by high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry and spectrophotometer, respectively. V. amurensis and its hybrids wines had higher phenolic percentage of non-coumaroylated 3, 5-O-diglucosidic anthocyanins, V. davidii wines had higher phenolic percentage of coumaroylated 3, 5-O-diglucosidic anthocyanins, kaempferol-3-O-glucoside, and quercetin-3-O-rhamnoside, V. vinifera wines had higher phenolic percentage offlavan-3-ols and 3-O-monoglucosidic anthocyanins. Wines of native Chinese species had relatively higher blue % value and lower red % value. By the use of principal component analysis and Pearson correlation analysis, specific phenolic compounds could be recognized as phenolic fingerprints of different wines, which not only play an important role in wine differentiation, but also explain their chromatic differences.     

Anthocyanin pattern of several red grape cultivars and wines made from them

A high-performance liquid chromatography (HPLC) method with in-line photodiode array detection was applied to separate anthocyanins from red grape skin extracts of several Spanish cultivars, before and after winemaking, and from finished red wines. Data show that, for every cultivar studied, the anthocyanin pattern of the three materials considered (fresh grape skins, crushed grape skins after winemaking, and finished red wines) is quite different. These results may be explained by taking into account the different chemical structures of each anthocyanin and the degradation reactions that should take place during winemaking. On the other hand, the HPLC fingerprint of every material (fresh grape skins, crushed grape skins after fermentation, and wines) is related to cultivar characteristics. Thus, HPLC determination of the anthocyanin pattern of wines may be used to predict the grape cultivar from which wine was made.     

Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

The relationships between the color parameters (colorimetric indexes and CIELAB variables) and the phenolic components (anthocyanins, pyranoanthocyanins, hydroxybenzoic and hydroxycinnamic acids, flavanols and flavonols) of young red wines from Vitis vinifera L. cv. Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000, Navarra, Spain), have been investigated during 26 months of wine aging in bottle (a period embracing their commercial life), through the application of different statistical analysis (principal component, correlation and polynomial regression). The results of the principal component analysis first indicated that for each variety a high degree of interrelation existed between the color parameters and the anthocyanin pigments. Moreover, it was found that for each variety the color parameters were correlated with the anthocyanins during aging in bottle. Finally, by the application of polynomial regression analysis, both anthocyanins (simple glucosides and acetyl-glucosides) and pyranoanthocyanins (anthocyanin-pyruvic acid adducts) were selected as the variables that best described the different color parameters during aging in bottle. However, differences were found between varieties in relation to the type of anthocyanin pigment selected for describing each color parameter, finally indicating the importance of the grape variety factor in the definition of the wine chromatic characteristics.     

中国东亚种红葡萄酒的颜色特征及酚类组成研究

为探究东亚种红葡萄酒的颜色特征以及酚类物质轮廓,采用分光光度法、酶标仪和高效液相色谱-串联质谱（HPLC-MS/MS）技术分别对3款东亚种、3款欧亚种及2款杂交种（山葡萄×欧亚种）红葡萄酒的颜色和酚类物质组成进行分析,并对其花色苷衍生物进行鉴定。结果表明,与欧亚种红葡萄酒相比,东亚种红葡萄酒的辅色花色苷含量较高（55.63%～55.66%）,而聚合花色苷含量较低（19.63%～27.01%）,并且花色苷含量较为丰富（399.30～829.95 mg/L）,以花色素-3,5-O-双葡萄糖苷为主（＞97.50%）,酰化花色苷较低（＜21.78%）。花色苷衍生物检测结果表明,东亚种红葡萄酒中的花色苷与（表）儿茶素聚合产物和吡喃花色苷的含量极低（痕量水平）。东亚种红葡萄酒在非花色苷酚组成上的突出特点为单体和二聚体黄烷醇的含量极低,因此其对酒体颜色的潜在影响可能较小。     

Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines

The purpose of this work is to evaluate the phenolic profile and the antioxidant activity of commercial dealcoholised wines and monitor the stability of their composition over time. This work also aims to test the influence of reverse osmosis (RO) process on phenolic compounds and on the antioxidant activity (AA) of dealcoholised wine.AA was measured by ORAC, DPPH and FRAP assays. Phenolic compounds were determined by LC-DAD.In the commercial dealcoholised wines, AA fell by between 33% and 54% and the concentration of phenolic compounds decreased significantly after 30 days of storage. However, RO process did not significantly affect any phenolic acids, regardless of their chemical structure (benzoic acids, cinnamic acids) and alcoholic degree. The AA and phenolic compounds of these products were monitored for seven months. No significant changes were observed. RO process therefore makes it possible to obtain a healthy, low-alcohol (<2% v/v) product with bioactive compounds that are stable in the product and are similar to those found in the original wine.     

Pre-bottling use of dehydrated waste grape skins to improve colour,phenolic and aroma composition of red wines

Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape skins, colour intensity of wines increased a mean 11% and a maximum of 31% with predominance of the red component. Total polyphenols mean increase was 10% with a maximum value of 20%. Analysis of low molecular weight phenolic compounds by HPLC–DAD showed a significant (p < 0.05) content increase of the bioactive compounds gallic acid, (+)-catechin, (−)-epicatechin, and (E)-resveratrol. Anthocyanins content also increased at an average of 50 mg/l. The volatile profile of wines analysed by SBSE–GC–MS was only moderately influenced by the treatments. Mixtures of dehydrated waste grape skins were useful to improve the colour and polyphenol profile of red wines, considering them a useful tool for correcting colour loss before bottling.     

Copigmentation,colour and antioxidant activity of single-cultivar red wines

A hundred and thirty-six single-cultivar red wines of different vintages were collected from several wineries in the Canary Islands in order to study the magnitude of the copigmentation phenomenon and the antioxidant activity. The contribution of free anthocyanins, copigmented anthocyanins and polymeric pigments to the colour of wine, as well as the total phenols, the antioxidant activity (2,2-diphenyl-1-picrylhydrazyl, DPPH method) and the chromatic characteristics of the wines were determined. The influence of ageing time and the climatic conditions on these parameters was also studied. The wines made with Merlot, Ruby Cabernet and Syrah cultivars showed the highest parameters of colour, and the largest contribution to the copigmented anthocyanins was from the Ruby Cabernet, Listán negro and Syrah cultivars. The copigmented anthocyanins and the free anthocyanins decrease with the age of the wine, and the antioxidant activity of the samples appears to be related to the total phenol content. An influence of the climatic conditions on colour parameters has been found. The correlation study between parameters suggests that the parameters b* and L* could be used as suitable indicators of evolution or oxidation stage of red wines.     

Astringency,bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO₂) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.     

Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat

The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques.     

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

The objective of this study was to evaluate the association among chemical parameters, the commercial value, and the antioxidant activity of Brazilian red wines using chemometric techniques. Twenty-nine samples from five different varieties were assessed. Samples were separated into three groups using hierarchical cluster analysis: cluster 1 presented the highest antioxidant activity towards DPPH (68.51% of inhibition) and ORAC (30,918.64 μmol Trolox Equivalents/L), followed by cluster 3 (DPPH = 59.36% of inhibition; ORAC = 25,255.02 μmol Trolox Equivalents/L) and then cluster 2 (DPPH = 46.67% of inhibition; ORAC = 19,395.74 μmol Trolox Equivalents/L). Although the correlation between the commercial value and the antioxidant activity on DPPH and ORAC was not statistically significant (P = 0.13 and P = 0.06, respectively), cluster 1 grouped the samples with higher commercial values. Cluster analysis applied to the variables suggested that non-anthocyanin flavonoids were the main phenolic class exerting antioxidant activity on Brazilian red wines.     

新疆灰枣叶黄酮对衰老模型小鼠抗氧化活性的影响

目的:研究枣叶黄酮对衰老小鼠的心脏、肝、血清抗氧化功能的影响。方法:采用乙醇提取枣叶黄酮,测定灰枣叶总黄酮含量并对其抗氧化活性进行测定;由D-半乳糖连续皮下注射诱导亚急性衰老模型小鼠,以各组小鼠心脏、肝和血清总抗氧化能力,总抗氧化能力（T-AOC）、超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶活力（GSH-Px）和丙二醛（MDA）含量为指标,评价枣叶黄酮在小鼠体内的抗氧化能力;做HE染色切片,观察其组织细胞状态。结果:灰枣叶总黄酮含量为（18.60±1.06）mg/g,清除DPPH自由基、羟基自由基、ABTS自由基、超氧阴离子自由基的IC50值分别是0.997、1.035、1.039、0.983 mg/m L,均与阳性对照组具有显著性差异（p<0.05）;与空白对照组相比,模型对照组小鼠心脏、肝、脑和血清中T-AOC、SOD、GSH-Px力均有不同程度的降低,MDA含量有不同程度的升高,且空白对照组与模型组差异显著（p<0.05）,说明小鼠衰老模型构建成功。与模型对照组相比,枣叶各剂量组能增强模型小鼠心脏、肝、脑和血清中T-AOC、SOD、GSH-Px活力,同时降低MDA值。从病理切片看,枣叶黄酮具有抗氧化能力。结论:枣叶黄酮能够显著增强亚急性衰老小鼠的抗氧化能力,具有延缓衰老的作用。      

Influence of training system on chromatic characteristics and phenolic composition in red wines

Chromatic characteristics and phenolic composition of red wines elaborated from Sousón and Brancellao grapes (Vitis vinifera L.), whose vines were trained in cordon and Guyot systems, were determined. This comparison was possible because there were no significant differences between yields for each one. Hue was the only significantly different chromatic parameter for both training systems and cultivars. In Sousón cultivar, saturation, colour intensity and red percentage were greater for Guyot system. Sousón cultivar trained in Guyot system and Brancellao cultivar trained in cordon system were characterized by higher total anthocyanin concentration. However, greater ionization index and flavanols reagent with dimethyl aminocinemaldehyde were associated with Guyot and cordon systems, respectively, independently on cultivar. Furthermore, gentisic acid, as well as malvidin-3-glucoside, petunidin-3-acetylglucoside and malvidin-3-caffeoylglucoside in less extension, permitted to differentiate training systems in both Sousón and Brancellao cultivars. Principal component analysis was also performed for a better understanding of the differences found.     

Anthocyanin,phenolic composition,colour measurement and sensory analysis of BC commercial red wines

This research established a database of analytical values associated with 173 commercial red wines from 7 vintages (1995–2001), 4 varieties (Pinot noir, Merlot, Cabernet Franc, Cabernet Sauvignon) and 13 vineyard locations within BC. Wines were analyzed for sulfur dioxide, pH, titratable acidity, phenolics, tartaric esters, flavonols, as well as copigmented, monomeric, polymeric, and total anthocyanins. Colour was evaluated using colour density, hue, and L, a¹, b¹ and chroma measurements. The sensory astringent qualities were characterized on a subset of 78 wines, using a panel of 12 judges. The panel evaluated the magnitude of the astringency, astringent aftertaste, oakiness and bitterness, as well as 3 astringent sub-qualities (surface roughness, drying, puckering). Data were analyzed by analysis of variance, principle component analyses, and canonical discriminant analyses to track the influence of variety, vintage and vineyard location. Trends were observable despite large variation in winemaking techniques. Red colour, colour density, copigmented, monomeric, polymeric and total anthocyanins were lowest in Pinot noir and highest in Cabernet Sauvignon wines. Younger wines had higher concentrations of copigmented, monomeric, and total anthocyanins than did older wines. Canonical discriminant analysis of the analytical and sensory determinations were successful in distinguishing the wines according to where the grapes were grown.     

Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods

A reversed-phase high performance chromatographic method for simultaneous determination of 14 phenolic compounds in native red wines was developed in this study. The identified compounds contained gallic acid, (+)-catechin, 3,4-dihydroxybenzoic acid, chlorogenic acid, (?)-epicatechin, 4-hydroxybenzoic acid, syringic acid, caffeic acid, p-coumaric acid, rutin, resveratrol, myricetin, quercetin and kaempferol. The method includes liquid–liquid extraction of acidic pH with ethylacetate. The analysis used a Zorbax Eclipse XDB-C18 column (5 μm, 4.6 mm × 250 mm). The chromatographic separation of these compounds performed in a single run by using the mobile phase gradient elution of methanol water mixture (% 0.2 formic acid) at room temperature, with flow rate at 1 mL/min. Detection was carried out by UV–vis and fluorescence detector. Each analysis required an equilibration period of 10 min and a run time of 14 min for completion. The optimized chromatographic method was carefully validated for precision and accuracy. Our findings indicated that the developed HPLC method was precise, accurate, specific and sensitive for simultaneous determination of phenolic compounds. Consequently, the described method was applied to the analysis of six wines from Malatya and Elaz??. Gallic acid was dominant phenolic acid in red wines. (+)-catechin, (?)-epicatechin and p-coumaric acid were the next most abundant phenolics. The highest level of trans-resveratrol among the red wines was found Buzba?? (Bogazkere–Öküzgözü). The red wines were analyzed for total polyphenol content (TP) by Folin–Ciocalteu (FC) method, using gallic acid as standard. Antioxidant activities (AA) of the red wines were measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. There was a very high correlation between AA and TP in all of the wines tested.