Conventional Wines Research Articles

Comparison of the effects of paired organic and conventional wines with different total polyphenol concentrations on plasma antioxidant status

Dietary polyphenols are ubiquitous phytochemicals with antioxidant activity, which may reduce the risk of chronic diseases. Organically grown plants, i.e., grapevines, with greater pathogen exposure may have even higher levels of polyphenols, e.g., resveratrol, than conventionally grown plants, which could increase plasma antioxidant capacity in humans without affecting sensory qualities. To test this, we randomized 18 females (21–50 y) to 1 of 5 groups each assigned a geographically paired organic (OW) and conventional wine (CW), and a placebo (PW) wine. At 3 independent visits and after a baseline blood draw for each, participants consumed 5 oz of 1 wine of the 3 within 15 min followed by a blood draw at 30 min post‐consumption. Total polyphenol (TP) concentrations, antioxidant capacity, i.e., FRAP, and sensory surveys were determined and collected. Results demonstrated that in 2 pairings the OW had significantly higher concentrations of TP (3.49, 5.8 g/L) vs. CW (2.63, 4.63 g/L). In 2 pairings, TP in CW was higher (5.23, 8.38 g/L) vs. OW (4.55, 3.70 g/L). The mean of the PW was 1.26±0.20. No significant differences in antioxidant capacity of plasma or sensory qualities were demonstrated between OW and CW. We conclude that OW and CW produced in the same vineyards in the SW US have similar antioxidant capacities even with significantly different TP concentrations.

Antioxidant profile of selected Mediterranean red wines

The polyphenolic composition and antioxidant properties of selected red wines from Morocco were evaluated. All of the wines tested showed very similar anthocyanin and flavonol patterns: individual compound contents resulted generally higher in comparison to conventional wines. Samples revealed a higher reducing capacity than radical scavenging property and a good correlation between antioxidant activity and polyphenolic content values. Each wine exhibited not only a moderate to high natural preserving capacity but also potentially beneficial influence on human health.

Nutraceutical value and toxicological profile of selected red wines from Morocco

The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by Syrah wine. All of the wines tested showed very similar anthocyanin and flavonol patterns: individual compound contents resulted generally higher in comparison to conventional wines. The content of trans-resveratrol was significantly higher than that of cis-resveratrol in all of the wine samples. Particularly, Merlot showed the highest concentration of trans-resveratrol while Syrah exhibited the highest levels of cis-resveratrol. Reducing capacity resulted higher than antiradical property for all of the wines. The metal concentrations were below the official limits. The elemental pattern of wines were very similar, excepted V, Mn, Fe, Cu, As and Mo, for which Syrah markedly differed from the other wine samples.

Volatile constituents of palm wine and palm sap

AbstractPalm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography‐mass spectrometry. Eighty‐two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight‐chain aliphatic C6‐C10 acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low‐boiling esters and alcohols in palm sap and their apparent absence from palm wine.