Abstract
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.
Highlights
It is generally known that moderate red wine consumption contributes to human health, reducing the risks of various cardiovascular, degenerative, and other chronic diseases due to the antioxidant activity of red wine
The results of this study showed that the reverse osmosis process could be applied for the concentration of conventional and ecological Cabernet Sauvignon red wines, but optimal processing parameters should be established in order to achieve the highest retention of bioactive compounds
The retention of total phenolic compounds was higher if a higher pressure and lower temperature were applied in both wine retentates, but the retention of individual phenolic compounds depended on several other factors
Summary
It is generally known that moderate red wine consumption contributes to human health, reducing the risks of various cardiovascular, degenerative, and other chronic diseases due to the antioxidant activity of red wine. Antioxidants protect the human body from harmful effects of free radicals and oxidative stress that can cause various diseases. They have antimicrobial and anti-inflammatory effects [2,3]. Phenolic compounds in wine include many different types of compounds that are divided into nonflavonoids and flavonoids. The phenolic content in wines can range from 1800 to 3000 mg/L [4] It differs between wine varieties and depends on the viticulture and vinification techniques. Changes in the phenolic profile and antioxidant activity of red wine can occur during fermentation and ageing, or during additional treatment of wine
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