Abstract
The aim of this paper was to analyze selected physicochemical properties and the pro-health potential of wines produced in southeastern Poland, in the Subcarpathian region, and commercial Carlo Rossi wines enhanced with cowslip (Primula veris L.). This study used ultra-performance reverse-phase liquid chromatography (UPLC)-PDA-MS/MS to perform most of the analysis, including the polyphenolic compounds and saponin content in wines enriched by Primula veris L. The initial anthocyanin content in Subcarpathian (Regional) red wine samples increased four times to the level of 1956.85 mg/L after a 10% addition of Primula veris L. flowers. For white wines, a five-fold increase in flavonol content was found in Subcarpathian (Regional) and wine samples, and an almost 25-fold increase in flavonol content was found in Carlo Rossi (Commercial) wine samples at the lowest (2.5%) Primula veris L. flower addition. Qualitative analysis of the regional white wines with a 10% Primula veris L. flower enhancement demonstrated the highest kaempferol content (197.75 mg/L) and a high quercetin content (31.35 mg/L). Thanks to wine enrichment in triterpenoid saponins and in polyphenolic compounds from Primula veris L. flowers, which are effectively extracted to wine under mild conditions, both white and red wines can constitute a highly pro-health component of diets, which is valuable in preventing chronic heart failure.
Highlights
Wine is an alcoholic beverage produced as a result of alcoholic fermentation of fresh Vitis vinifera grapevine fruits or must
Thanks to wine enrichment in triterpenoid saponins and in polyphenolic compounds from Primula veris L. flowers, which are effectively extracted to wine under mild conditions, both white and red wines can constitute a highly pro-health component of diets, which is valuable in preventing chronic heart failure
Based on MS chromatography analysis, profiles of compounds belonging to anthocyanins (28), flavonols (22), and saponins (3) have been identified in the red wine samples, as well as 22 flavonols and three saponins in white wine samples
Summary
Wine is an alcoholic beverage produced as a result of alcoholic fermentation of fresh Vitis vinifera grapevine fruits (fragmented or not) or must. There are multiple wine classifications, e.g., by color, strength, or total sugar content. The decisive factor affecting the flavor, aroma, and composition of wine is the variety of the grapevine from which the wine is made. The main components of wine are water (approximately 86%) and ethyl alcohol (12% on average), accompanied by much smaller amounts of glycerol, sugars, organic acids, mineral compounds, vitamins, tannins, and biologically active compounds, which are responsible for wine’s pro-health properties, such as its anti-oxidant, anti-carcinogenic, anti-inflammatory, immunomodulating, anti-virus and anti-bacterial effects [2,3]. It has been demonstrated that moderate wine intake greatly reduces the risk of cardiovascular diseases, due to the alcohol content, international guidelines limit wine consumption to the level of 150–250 mL (15–30 g alcohol) [2]
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