Revaluation of “jerjo” (Vasconcellea Candicans [A. Gray] A. D C.) through the formulation and physicochemical and sensory characterization of a macerated liqueur

Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10days), two doses of SO2 (30 and 70mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16months). In general, maceration time influenced the phenolics extraction from the grapes into the wine. Highest concentrations of phenolic components were observed in the wines produced with 6days of maceration, except for the flavan-3-ols which were present in highest amounts in the wines macerated for 10days. Higher doses of SO2 increased the extraction of polyphenols, preventing the wines from oxidation, while the effect of yeast on phenolics extraction was not significant. Wine aging affected the phenolic content of wines produced with 3days of maceration and caused intensive decrease of anthocyanins during the storage period. Wines aged at higher temperature showed lower anthocyanin levels and less intense coloration. Principal component analysis revealed that separation of the wines was performed according to the hue value in correlation with the maceration time and time of wine aging.

Fresh tomato and tomato products are widely consumed products. Their beneficial properties are not only present in fresh products but also in fermented ones. Therefore, the production of fresh tomato derivatives could be a good alternative to get a higher diversification and to make a good use of possible overproductions. Tomato vinegar from tomato paste by submerged culture fermentation has been developed. Final assays of maceration with rehydrated tomato paste (3, 5 and 7% v/v) in order to improve the final composition and organoleptic characteristics were also carried out. Polyphenols and volatile compounds have been determined along production and maceration processes. The statistical study (analysis of variance and principal component analysis) showed significant differences in volatile compounds and polyphenols according to matrix (rehydrated tomato paste, tomato wine and tomato vinegar) and specific maceration conditions (amount of rehydrated tomato paste and maceration time), which were also supported by sensory analysis. On the basis of the analytical and sensory results, 3 days of maceration and 5% v/v of rehydrated tomato paste were fixed as optimum conditions to obtain a tomato vinegar from tomato paste.

The potential of pulsed electric fields (PEF) to improve polyphenol extraction during winemaking was investigated in a winery trial. Four thousand five hundred kilograms of Garnacha grapes were treated with PEF (4.3 kV/cm, 60 μs) at a flow of 1,900 kg/h using a collinear treatment chamber. Wine obtained from PEF-treated grapes with a maceration time of 7 days was compared with wines obtained from untreated and PEF-treated grapes with the current maceration time (14 days) used by the winery. After 7 days of maceration, the color intensity, anthocyanin content, and polyphenol index in the tank containing grapes treated by PEF were 12.5, 25, and 23.5 % higher, respectively, than in the tank containing untreated grapes. However, after 14 days of maceration, no significant differences were observed between the control wine and the wine obtained from grapes treated by PEF for these three indices. An HPLC analysis indicated that the concentrations of major individual phenolic compounds were similar among the three wines at bottling. A sensory analysis revealed that the wine obtained from PEF-treated grapes macerated for 7 days was significantly preferable to the other two wines.

Pulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics and stilbene content in must and wine. For this purpose, a continuous pulsed electric fields equipment was used to treat three red grape varieties of DOCa Rioja. Graciano, Tempranillo and Grenache wines from these grapes were elaborated with different maceration times, 2 days in the untreated sample (control) and the PEF-treated sample (PEF), and normal maceration time in another untreated sample (control-NM). Parameters as colour intensity, anthocyanin content, total polyphenol index and tannin content showed no differences between the PEF sample with 2 days of maceration and the control-NM sample, except in the case of Tempranillo wines. Total stilbenes, trans-resveratrol and trans-piceid of Graciano wines elaborated from PEF samples showed a higher concentration than the control wines. Alternatively, PEF wines and control-NM wines showed no differences between them. Tempranillo variety wines presented no differences between the three types of samples. In the Grenache variety, only trans-piceid levels showed differences between control and PEF wines. Moreover, relationship between must and wine characteristics was evaluated and compared between different samples. The trend lines obtained for the CI, TPI and AC parameters for samples of Graciano, Tempranillo and Garnacha indicate that the initial content of compounds extracted significantly affected the days of maceration necessary to obtain the appropriate wine. The results obtained increase the knowledge of pulsed electric fields as a technology available for use in the winery to elaborate red wines with reduced maceration time.

The concentrations of trans-resveratrol, (+)-catechin, (-)-epicatechin, and quercetin were evaluated by means of high-performance liquid chromatography-diode array detection in red wines obtained from Aglianico, Piedirosso, and Nerello Mascalese grapes. The trans-resveratrol and epicatechin concentrations did not differ significantly between experimental wines. The concentration of quercetin in Nerello Mascalese wines was more than twice that observed in Aglianico and Piedirosso wines. Nerello Mascalese wines also significantly differed from other wines in the (+)-catechin content, which was significantly higher than those found in the other two wines. During maceration, the maximum extraction of trans-resveratrol was reached after 12 days for Aglianico and Piedirosso, after which a decline was observed. On the contrary, in the case of Nerello Mascalese, the concentration of trans-resveratrol increased steadily throughout the whole maceration process. After 2 days of maceration, the maximum concentration of quercetin was observed in Aglianico must, whereas the maximum quercetin extraction was reached after 12 days for Piedirosso and 17 days for Nerello Mascalese. The maximum levels of (+)-catechin and (-)-epicatechin were generally observed after 12 days of maceration for all wines, although a decline of (-)-epicatechin occurred after maximum extraction in Aglianico and Piedirosso wines. Following marc pressing, a significant increase in the concentration of trans-resveratrol for Aglianico, (+)-catechin and (-)-epicatechin for Piedirosso, and (-)-epicatechin for Nerello Mascalese was observed.

Spectrophotometric assays of total anthocyanins, total phenolics, total catechins, total flavonoids, color intesity and hue were performed on Merlot wines obtained with 3, 6 and 10 days of maceration, containing 30 and 70 ppm SO2. Changes of phenolic contents were observed during three stages of the wines: after maceration, after 6 and 16 months in order to check the effect of maceration time, SO2 and storage of the wines. Wines were stored at low and higher temperature to check also the influence of storage temperature on the studied parameters. It was found that maceration time influences the content of polyphenol compounds, observing increasing of their concentrations with increased maceration time, while lower contents were measured in the wines after 16 months of storage (3006, 1732 and 1602 mg/l total phenolics and 478, 188 and 98.5 mg/l total anthocyanins, after maceration, after 6 and 16 months of storage, respectively, in wine with 30 ppm SO2). SO2 had not a significant effect, whereas higher temperature caused slight changes of polyphenols contents.

In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [<italic>Saccharomyces cerevisiae</italic> inoculated (IF) and <italic>S. cerevisiae</italic> uninoculated (UF)] on the phenolic compounds of red wines produced from Öküzgözü grape variety. Wine samples were analyzed after maceration (AM) and after fermentation (AF) stages. Total phenolic compound (TPC) and total monomeric anthocyanin (TMA) values of wine at the AM stages were determined ranged between 1412.92-2083.75 mg gallic acid equivalent (GAE)/L; 68.69-98.08 mg/L, while the TPC and TMA values of wine at the AF stages were found ranged between 1496.20-2008.67 mg GAE/L; 66.46-77.32 mg/L. Depending on the maceration time, the highest TPC value was reached in 15 days, while the highest TMA value was reached in 10 days of maceration for NF and SF samples. The highest amount of phenolic compound determined in all wines was quinic acid (33.03-81.81 mg/L), following that gallic acid (3.86-24.71 mg/L) and (+)-catechin (3.94-34.35 mg/L). Vanillic acid was not detected in all wine samples taken at both stages. This study has importance in terms of determination of the fermentation technique of red vines produced using Öküzgözü grape variety and presents its potential for industrial scale production.

&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Aim&lt;/strong&gt;: The aim of this work was the determination of some antioxidants (total polyphenols (TPP), total flavonoids (TF), carotenoids, vitamin C, the antioxidant capacity (AC) (reducing power) and other physicochemical parameters, such as pH, total soluble solids (°Brix), total acidity and density, in an attempt to understand how the evaluated characteristics vary with different grape varieties.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Methods and results&lt;/strong&gt;: Grape is currently known as a fruit that presents a very high antioxidant activity that can inhibit the harmful effects of free radicals. In this study, five Algerian table grape varieties were tested : Cardinal, Gros noir, Muscat noir, Muscat blanc and Victoria. TPP, TF, carotenoids and AC were determined by using colorimetric assays, and the physicochemical parameters (pH, °Brix, total acidity and density) were measured using classical methods. The darker varieties (Gros noir and Muscat noir) had the highest levels of polyphenols, flavonoids, carotenoids and vitamin C and possessed a good reducing power. A strong positive correlation was found, especially between TPP, TF and AC.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Conclusion&lt;/strong&gt;: This study indicated that some Algerian grape varieties exhibit high antioxidant phenolic and carotenoid content, which can potentially be used as natural source of antioxidant.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Significance and impact of the study&lt;/strong&gt;: This study on the AC, the TPP, carotenoid and vitamin C contents of five table grape varieties from Algeria and their correlations is very unique, as it is the first study on varieties grown in this country.&lt;/p&gt;

Measures of grape phenolics have become important indicators to determine grape maturity, though varietal differences must be considered. The objective of this study was to determine whether maceration time can modulate the phenolic profile and sensory characteristics of wines produced from grapes of different maturities. Pinot noir and Cabernet-Sauvignon grapes were harvested at three different stages of grape maturity, in a range of 20–25 Brix, and vinified using 7-day and 14-day maceration times in experimental fermenters. Sensory evaluation and analysis of phenolic composition were carried out after bottling. The effect of maceration time was found to be different from the influence of grape maturity as shown by sensory evaluation and phenolic composition. Extended maceration neither compensated for grape immaturity nor enhanced the effects of immaturity. Changes in the phenolic composition with progressing grape maturity and extending maceration time were reflected in the wine colour as well as in taste and tactile ratings in the sensory evaluation of the wines. Skin-associated phenolics such as anthocyanins and polymeric pigments correlated with grape maturity, while extended maceration enhanced the extraction of seed-associated phenolics such as monomeric catechins, procyanidins and procyanidin gallates. The influences of grape maturity and maceration time on gallocatechins and prodelphinidins were different for Pinot noir and Cabernet-Sauvignon. The concept of “phenolic maturity” therefore requires a differentiated view on individual phenolic compounds, seed- and skin-associated phenols, and must take varietal differences into account. It is suggested that concentrations of anthocyanins and polymeric pigments are suitable indicators for grape maturity, whereas concentrations of monomeric catechins and procyanidins are good indicators for maceration time.

Red, White, And…Orange? A New Look into an Old Wine (P20-007-19)

The effect of three different skin maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the maceration length and storage time were clearly reflected in this analysis.

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as natural antioxidant. This research aims to determine the effect of the type of solvent and maceration time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the Tukey test. The results showed that the type of solvent and maceration time is a very significant effect on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g.&#x0D; Keywords : cocoa bean husk, extraction, solvent, antioxidants.

Golden mulberry (Morus macroura Miq.) is favored for its rich bioactive components and unique flavor, but fruit quality depends on harvest time. In the present study, golden mulberry fruits were collected at 18 (T1), 21 (T2), 24 (T3), and 27 (T4) days after flowering to investigate the impact of the harvesting stage on its physicochemical properties, antioxidant capacity, and aroma profile. Physicochemical parameters such as total phenols, total soluble solids, titratable acidity, and sensory evaluation revealed that the hardness gradually decreased with fruit maturity, whereas the weight of single fruit, total soluble solids, and solid–acid ratio increased, and soluble sugars, titratable acidity, total polyphenols and sugar–acid ratio initially increased and then decreased. Antioxidant capacity, measured by ABTS, FRAP, and DPPH assays, decreased with ripening, but stabilized at T3. In addition, the aroma components of golden mulberry fruit were analyzed by GC-MS, and it was found that aldehyde, alcohol, and ester were the main aroma components of the golden mulberry fruit. Combining the physicochemical indices, sensory evaluation, and aroma profiles, T3 period considered the optimal harvesting time. These findings offer practical guidance for the optimal harvesting and utilization of golden mulberry fruits.

The aim of this work was to evaluate the evolution of antioxidant activity and its relation to phenolic composition during the vinification of two Portuguese red grape varieties (Tinta Roriz and Touriga Nacional). Two analytical methods were used to analyze antioxidant activity: 2.2-diphenyl-1-pirylhydrazyl (DPPH) radical scavenging assay and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation scavenging assay. Total polyphenols and tannins, different proanthocyanidins fractions according to their degree of polymerization and individual anthocyanins were evaluated by high-performance liquid chromatography as well. During the maceration time, an increased antioxidant capacity was measured followed by a slight decrease in the values over the last two maceration days. A similar evolution was quantified for total polyphenols, total tannins and for the different proanthocyanidin fractions. An increase of the values was verified for the individual anthocyanins quantified but with several slight oscillations during the maceration process. High linear positive correlations among the phenolic composition, different proanthocyanidin fractions (especially for monomeric fraction) and the antioxidant activity evolution during the maceration process were quantified. For the individual anthocyanins, a high disparity of the correlation values was found, and it was not possible to obtain a clear standard. PRACTICAL APPLICATIONS Knowledge of antioxidant capacity evolution and its relation to phenolic extraction (especially proanthocyanidins and anthocyanins) during winemaking is important for red wine production, optimization and consequently for red wine quality. Additionally, the information yielded in our study will be useful to obtain wines with maximum antioxidant capacity, especially when two important Portuguese grape varieties are used, commonly used in several Portuguese wine regions (but also in other wine-producing countries such as Brazil and Australia, where these two grape varieties, especially Touriga Nacional, are used). Thus, this study is particularly important when the “antioxidant power” of foods, in this case in red wine, is an expression of its capacity both to defend the human organism from the action of free radicals and to prevent degenerative disorders deriving from persistent oxidative stress.

Fresh and dried raspberries prepared by freeze drying (FD), microwave-vacuum (MIVAC), hot-air drying (HAD), and a combination of hot-air drying and microwave-vacuum (HAD/MIVAC) drying methods were evaluated for polyphenol retention, total polyphenol and anthocyanin contents, total antioxidant capacity, and antiadipogenic activity (the inhibition of fat cell development). Ellagic acid and quercetin were present in the largest concentrations in fresh and dehydrated raspberries. Dehydration led to a loss of polyphenols and anthocyanins and antioxidant capacity. Polyphenols (aglycone form) were retained in the greatest amount: 20% (freeze dried) to 30% (HAD/MIVAC) (fresh = 100%). A total of 30% of polyphenols (glycoside form) were retained in raspberries dried by the HAD/MIVAC methods with 5% of retention observed for raspberries dried by FD, HAD, or MIVAC. FD and MIVAC resulted in higher retention of anthocyanins (aglycone form) than other drying methods. It was also observed that antioxidant activity was reduced by dehydration. Adipogenesis was inhibited by polyphenolic glycosides (30%) and aglycones (30% to 40%) in fresh and HAD/MIVAC raspberries. Extracts from dried raspberries by HAD/MIVAC methods were relatively more effective at inhibiting adipogenesis compared to HAD and FD dried raspberries.