Abstract
Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.
Highlights
Grape berries contain a large quantity of dissimilar phenolic compounds in their peel, pulp, and seeds, which are to some extent extracted during winemaking
The sugar content determined for all the obtained wines was always found below 2.5 g/L, a concentration corresponding to a completed fermentation [21]
The total acidity determined in the obtained wines showed content ranging from 5.93 g/L to 5.22 g/L, whereas the levels of volatile acidity (VA) varied from 0.36 g/L to 0.43 g/L
Summary
Grape berries contain a large quantity of dissimilar phenolic compounds in their peel, pulp, and seeds, which are to some extent extracted during winemaking. Red wine polyphenolic extracts are a complex blend of structurally different compounds, flavonoid and non-flavonoid. The diverse polyphenol groups found in wine are significant for determining several technological features of wine [1,2]. The polyphenol complex of red wines is a source of dietary antioxidants [5]. The red wine polyphenols could operate either as antioxidants or as modulators in the expression of inflammatory human genes [6,7,8,9]. The vascular anti-inflammatory activity of polyphenolic extracts from two characteristic red wines of the Apulia region (South Italy) was defined. Because the oxidative stress can control the expression of inflammatory genes during the atherogenesis process, the intracellular
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