Abstract
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.
Highlights
Flavonoids are phenolic compounds widely distributed in the plant kingdom, and they are very important determinants in the nutritional and sensory quality of fruits and vegetables
It is necessary to use a source of phenolic compounds that do not affect a wine’s astringency; we propose the addition of ripe-seeds
The seeds used during winemaking were analyzed in order to determine its phenolic composition and antioxidant potential
Summary
Flavonoids are phenolic compounds widely distributed in the plant kingdom, and they are very important determinants in the nutritional and sensory quality of fruits and vegetables. Flavonoids are low molecular weight compounds and can be classified into six major classes: anthocyanins, flavones, isoflavones, flavanones, flavonols, and flavanols [1] These compounds are very abundant in fruits and vegetables such as grapes, apples, blueberries, onions, and lettuce and plant-derived liquids such as tea, wine, and cacao [2,3,4]. Consumers are more conscious of the importance of a healthy and good diet that includes natural antioxidants with influence on the health In this sense, Mediterranean diet is one of the healthier diet models [11], and adherence to it is associated with a good lifestyle [12]. It is rich in fruits, vegetables, nuts, fish, and olive oil, as well as in red wine, which is an abundant source of anthocyanins, flavanols, flavonols and other phenolic compounds such as phenolic acids [13,14,15]
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