Phenolic Composition Of Red Wines Research Articles

Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate

Most vineyards in Mediterranean areas are cultivated using a training system and drip irrigation. However, the increasing risk of water deficit stress due to global warming will mean that viticulture need to adapt to a tougher water-saving policy. Thus, we investigated the effects of total suppression of irrigation on a grapevine (Vitis vinifera cv. Callet) and the phenolic composition and sensory quality of this native red variety wine from the Balearic Islands over three seasons. Significant yield reductions of up to 15.6 %, 17.2 % and 22.2 % were observed in non-irrigated (NI) plants in 2016, 2017 and 2018 respectively, compared to irrigated plants (I); however, wine quality parameters improved. In the years with the highest rainfall (715 mm in 2016 and 799 mm in 2017), NI favoured the enrichment of sugars, anthocyanins and phenolic compounds in the wine and enhanced the development of aromatic components. However, with lower rainfall (524 mm in 2018), the NI treatment appeared to diminish the quality of the wine, particularly affecting the global sensory quality of the wines. Thus, development of specific water strategies tailored to the vineyard, year, vintage and grape variety may regulate the phenolic composition of red wines to meet production goals and reduce total water consumption.

THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

Limited relationship between temporality of sensory perception and phenolic composition of red wines

In wine, polyphenols are closely associated with astringency, bitterness, color and aroma. Some of these sensory parameters have been reported to be dynamically perceived during wine tasting. In this study, time-dependent sensory methodologies (Temporal Dominance of Sensations or TDS, and Temporal-Check-All-That-Apply or TCATA) were used to characterize wines made from six grape varieties. Sensory analysis was contrasted against the phenolic composition of wines. Temporal sensory methods revealed differences among wines which did not reflect the limited differences observed between wine phenolics. However, some significant associations could be described, namely, detection time of bitterness with concentration of proanthocyanidin polymers, colorimetric variables with content of anthocyanins, and dominance and higher incidence of bitter taste with contents of tyrosol and flavonols. Astringency showed no relationship with any single polyphenol or specific group of polyphenols. It is concluded that, despite the major contribution of polyphenols to wine composition, their unique and independent influence on time associated sensory aspects should be critically scrutinized due to the multifactoriality of elements participating in the perception of a temporary sensation.

Wine and health: A review of its benefits to human health

Modern society seeks to consume foods that can treat and prevent disease, as well as increase longevity, and in this context stand out functional foods rich in antioxidant compounds with proven health benefits, as well as beverages that bring benefits to the health and are widely used by the population, such as wine. Wine has always been linked in some way to the history of man, either because it is a beverage with its own flavor and personality or because of the health benefits it brings. Studies carried out throughout the world show that wine, taken in a moderate amount, contributes to the health of the human organism, increasing the quality and the life time, being the polyphenols the main compounds present in the wine responsible for this contribution. In this context, the objective of this study is to carry out a bibliographical review on the main researches and studies carried out with the theme wine and health, with emphasis on the beneficial effect of the phenolic composition of red wines, and thus contribute to the dissemination of the benefits of regular consumption and wine to human health.

Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity anda∗(redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color andb∗(yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue andb∗values compared with control wine (without any oak wood chips contact).

Phenolic Compounds in Fruit Beverages

In this current special issue, different aspects related to phenolic compounds in fruit beveragesare presented.[...]

Comprehensive Multivariate Analysis of Red Wine Phenolic Composition, Color and Quality Components With Simultaneous Absorbance and Fluorescence Excitation Emission Mapping

The color and phenolic composition of fermented red wines and unfermented grape juice are linked to a variety of quality components including the obvious visual, taste and ‘mouth-feel’ aesthetics. The phenolic composition is a strong indicator of fruit ripeness and can be used to adjust harvesting practices especially during the veraison; notably the phenolic composition can be followed throughout the wine making process to establish quality control and product variation guidelines. Conventional phenolic analysie can be time- and labor intensive with discriminatory analyses usually requiring HPLC or LC-MS instrumentation. Color analyses are typically carried out with conventional UV-VIS spectrophotometry. This study outlines new methodology for calibrating and validating phenolic analysis using a patented simultaneous absorbance and fluorescence excitation-emission mapping (EEM) instrument. Compared to conventional column chromatography, the purely optical calibrated EEM method can provide comprehensive phenolic profiles in a few minutes while concomitantly providing all the information needed for International Commission on Illumination (CIE) tristimulus analyses as well as Hue and Intensity. The study compares the effectiveness and pros and cons of different multivariate analysis techniques of the EEM data, including Principal Components Analysis (PCA), Parallel Factor Analysis (PARAFAC) and Classical Least Squares (CLS). The comparison is evaluated with respect to characterizing and classifying samples as a function of ripening, varietal and process related parameters as well as to possibly screen for adulterants and storage issues such as oxidation or microbial spoilage. This study exemplifes the analysis of several varieties of grape juice and fermented wine samples to illustrate the effectiveness of measuring common phenolic compounds as well as to show the effectiveness of the fingerprinting capabilities for several possible QC related measurements.

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Volatile aroma compounds of Fetească neagră wines, aged for 1.5 and 3 months in oak barrels with different toast degree, have been analyzed using stir bars sorptive extraction and gas chromatography coupled to mass spectrometry. Principal components analysis of the volatile aroma permits wine differentiation according to the toast degree of the barrels used and also according to aging time. Wine fingerprints were obtained using the aromatic series. Cluster analysis showed that the differences among wines due to the toast degree of the barrels become progressively larger with aging time. Regarding phenolic families, flavonols and flavanols increased with aging time, whereas polymeric compounds decreased due to the precipitation phenomenon. The wines aged in light toast barrels were those with the higher phenolic concentration. The toast degree and the aging time influence significantly the aroma and phenolic composition of the aged wines. Sensory analysis indicated that wines aged for 3 months show the best valuation, highlighting those aged in barrels with medium toast degree. All these changes must be taken into account by the winemaker in order to produce wine with the best quality.

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

SummaryThe phenolic composition of red wines is complex and intimately involved in colour, taste, mouth‐feel and aroma. There have been significant advances in knowledge of compounds with relatively simple structures, but understanding of those with more complex and probably diverse structures is challenging. A number of phenolic compounds may form temporary complexes with anthocyanins and/or be involved in reactions that lead to relatively stable coloured compounds. A wide range of phenolic compounds is implicated in the oral sensory attributes of red wines. Of particular importance are flavan‐3‐ols, including proanthocyanidins (PAs). The generally observed decline in the extractability of PAs during berry ripening is due to binding with cell wall material, which may occur within the developing berry and also from tissues brought into contact during processing. Studies have shown that exposure/reduced vigour results in an increasing proportion of skin PAs being extractable during wine making. Temperature and light influence anthocyanin with temperature probably being more important and the most sensitive stage being 1–3 weeks after véraison. Skin PAs are extracted earlier than those from seeds during wine‐making. Recent results suggest some rearrangement of skin and/or seed PAs occurs during vinification which involves the cleavage of large polymers or the aggregation of small ones. The polymeric material is particularly influential in wine astringency and is transformed by incorporation of anthocyanins into tannin‐like compounds during wine‐making and storage. Although some grape‐derived phenolic compounds contribute to the aroma of red wines, likely of greater importance are the effects of nonvolatile phenolics on the volatility of a diverse range of aroma compounds. Advances in analytical techniques are likely to provide greater insights into the structures and conformations of phenolic polymers and the role of cell wall material in relation to phenolic extraction and reaction during vinification. In relation to aroma, much more research is required to reveal the details of the interactions involving phenolics with volatile compounds. It seems likely that the ability to influence the relative extraction and subsequent reaction of skin and seed phenolics is important in the production of full colour, aromatic and long‐lived wines.

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was evaluated by spectrophotometry and polyphenols were analyzed by spectrophotometry and HPLC-DAD. The results showed that all treatments affected the phenolic contents of the wine. The most remarkable effects on phenolic composition were produced by bentonite and Polyvinylpolypyrrolidone (PvPP) + potassium caseinate which significantly decreased anthocyanins and tannins concentrations, respectively. The use of vegetable protein and gelatin has a less impact on the color and phenolic contents of red wines. The antioxidant activity was little affected by treatments except the addition of tannins that increased it. Principal components analysis demonstrates the importance of a low concentration of agents for high total polyphenol levels.

The effect of cold maceration on the phenolic composition of red wines

In this study, it was aimed to reveal the effect of cold maceration on the phenolic composition according to classical maceration in Cabernet sauvignon wines. For this purpose; total phenol, total anthocyanin and biologically active eight different phenolic compounds were determined by HPLC in Cabernet sauvignon wines produced with two different maceration techniques during the 2009 and 2010 harvest years. According to the results obtained; wines produced in 2009 and 2010 with classical maceration showed the highest total phenol content with 1529.09 mg GAE/L and 2051.81 mg GAE/L, respectively. The highest total anthocyanin content in Cabernet sauvignon wines were determined in classic maceration wine (149.95 mg/L), cold maceration wine (279.50 mg/L) in 2009 and 2010. The amount of catechin in classic and cold maceration wines was determined as 58.30 mg/L; 51.30 mg/L in 2009 and 140.98 mg/L; 86.45 mg/L in 2010, respectively. According the results, catechin was the highest individual phenolic compound among gallic acid and epicatechin in all maceration types in 2009 and 2010. (–) - Epicatechin and gallic acid were the most present phenolic compounds respectively after (+) - catechin. Malvidine 3-glycoside content was higher than cyanidin 3–5 diglucoside content in all kinds of different maceration types in 2009 and 2010. Keywords: red wine, maceration, phenolic, anthocyanins

The Effects of Ultra-high Pressure Treatment on the Phenolic Composition of Red Wine

Wine is usually aged in oak barrels. In this study, young red wines were treated with ultra-high pressure(UHP) to stimulate the ageing process. Changes in phenolic acids, flavan-3-ols and proanthocyanidinswere determined by reverse-phase high pressure liquid chromatography (RP-HPLC). The concentrationof phenolic acids increased, while the levels of flavan-3-ols decreased. The content and structure ofproanthocyanidins also changed and the tendency was similar to that of natural ageing.

Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy

Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. This study evaluated the use of an attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy to measure phenolic compounds in Shiraz wine samples of different quality levels obtained from 24 Australian wine geographical indications. Partial least squares (PLS) regression using the second derivative of the whole MIR spectrum produced the coefficient of determination (R2) in calibration and standard error in cross-validation (SECV) for different attributes. In particular, SO2-resistant pigments had R2 = 0.58 (SECV=0.58 au), total anthocyanins had R2 = 0.61 (SECV=32 mg/L), wine color density had R2 = 0.51 (SECV=0.56 au), and total phenolics had R2 = 0.60 (SECV=5.7 au). These results demonstrated the potential use of ATR-MIR spectroscopy with PLS regression as a rapid method to measure important parameters related to red wine phenolic composition and wine quality.

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.

Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.

Caracterization of phenolic composition of altitude tropical wines in the Brazilian Northeast

The main goal of the study was to evaluate the phenolic composition of red wines from grapes cultivated in a tropical of altitud region at 1,100 m, in the Northeast of Brazil, called Chapada Diamantina, in Morro do Chapeu city. The region is located in Bahia Estate at 11∘ 33′ 11′′ S and 41∘ 09′ 27′′ W. Vineyard was planted in 2011 in randomized blocks, spaced 2.5 m between rows and 1 m between plants. Vines were grafted onto Paulsen 1103 rootstock and irrigated by drip. Pinot Noir, Cabernet Franc, Malbec and Cabernet Sauvignon (Vitis vinifera L .) cultivars were vinified separately, in the Laboratory of Enology at Embrapa in Petrolina, Pernambuco Estate, Brazil. Means evaluated for color intensity (420 nm + 520 nm + 620 nm), total anthocyanins (by different pH), total polyphenol index (at 280 nm), total phenolics (Folin-Ciocalteau) and antioxidante capacity (DPPH) were compared by Tukey testa t 5% probability. Wines showed different phenolic composition, and can be used to elaborate different quality wines.

Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines

Regular consumption of red wine in moderate amounts is proven to possess a positive effect on health because of the phenolic compounds and their ability to act as antioxidants. Aging is one the many factors that affects the phenolic composition of red wines. In this study, the effect of aging on total phenolics (TP), flavonoids (TF), anthocyanins (TA), antioxidant capacity (TAC) and individual phenolic compounds of red wines obtained from the two well-known Turkish wineries were investigated. Results showed, except for few samples, aging generally caused no significant difference in TP, TF and TAC (P > 0.05). On the other hand, for all samples, wine aging resulted in significant decrease in both the total (44‐ 88%) and individual (53‐99%) TA (P < 0.05). This study provided valuable insights into the biochemical composition of several commercial Turkish red wines and how this may change during aging.

Changes in phenolic composition of red wines aged in cherry wood

The evolution of low molecular weight phenolic compounds in red wines aged in cherry (Prunus avium) or oak (Quercus petrae) wood has been investigated. In addition, the phenolic composition of hydroalcoholic extracts of cherry heartwood has been characterized and quantified by means of HPLC-DAD/MS analysis.More than 20 phenolic compounds, constitutive of cherry wood, were identified, including flavanols, flavanones, flavanonols, flavonols and flavones. During ageing, some of these compounds (eryodictiol, sakuranetin, pinocembrin and chrysin) were transferred to the wines and may represent putative phenolic markers of the usage of this wood specie.The phenolic composition of wines was significantly affected by the different woods, the cherry barriques promoting the fastest evolution of (+)-catechin, procyanidins and flavonols if compared to oak.Our findings confirmed that cherry wood is highly oxidative towards wine phenolics but, at the same time, suggested that a portion of those phenols are involved in condensation phenomena able to stabilize both the tannins and the pigments of the aged red wines.

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Wines produced from various grape varieties present different properties affecting taste and color. The hypothesis was that grape genotype could have a deep impact on wine antioxidant properties and phenolic composition. But in this study on 38 different wines of 4 main grape varieties, large variability in the levels of individual phenolic compounds as well as in antioxidant capacity was observed in each grape variety. Comparisons of the wine varieties based on their individual phenolic profile (flavonols, anthocyanidins, flavan-3-ols, phenolic acids, resveratrol, etc.) and antioxidant capacities (ORAC, DPPH, hemolysis, ESR, and total phenolics) showed limited differences. An exception was the group of wines made from the grape variety Pinot Noir, in which the range of phenolic compounds was different from the other wines: anthocyanidins (87mgL−1, 119–206mgL−1 in other grape varieties) and flavonols (17mgL−1, 20–57mgL−1in others except Primitivo) showed lower levels while flavanols (327mgL−1, 152–244mgL−1 in others) and phenolic acids (161mgL−1, 103–152mgL−1 in others) showed levels higher than in the other wines. This different profile was associated with a lower antioxidant capacity (i.e. mean ORAC value: 20988 for Pinot Noir, 27820–33651 for others; ORAC concentration μmol TEL−1; see Section 2.3.3).

Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines

The effects on the phenolic composition (flavanols, phenolic acids and anthocyanins) and on CIELAB colour parameters of two different oenological practices (adding oenological tannin, using overripe grapes), whose purpose is to compensate wine quality deficiencies, have been evaluated in red wines made from Tempranillo grapes in two consecutive vintages. Both the addition of oenological tannin and the use of overripe grapes generally increased hydroxycinnamic acids and pigment contents. However, the effect of the former was noticeable above all in early stages of winemaking and ageing, whereas the effect of the latter was observable in late stages of ageing. In general, flavanol content increased in wines treated with oenological tannin, and decreased in wines made from overripe grapes in relation to control wines. Colour differences (ΔE*ab) between control and treated wines were in some stages higher than 3, indicating that the colour modifications caused by both treatments can be detectable by the human eye. Results showed that the addition of the oenological tannin to wine will be useful to address deficiencies in flavanol and pigment contents, whereas the use of overripe grapes will be useful when colour stabilization is required.

Red wine phenolic composition: the effects of summer pruning and cluster thinning

P.M. Canon, A.S. Gonzalez, J.A. Alcalde, and E. Bordeu. 2014. Red wine phenolic composition: the effects of summer pruning and cluster thinning. Cien. Inv. Agr. 41(2): 235-248. The quality of red wine is directly associated with its phenolic composition, which can be controlled using several viticultural techniques that affect the vegetative/productive balance of the plants, such as summer pruning and cluster thinning. However, these techniques may also involve high costs and production losses. This study aimed to evaluate the effects of summer pruning and cluster thinning on the phenolic compositions of grapes and wine over three consecutive seasons. The treatments included long (120 cm shoot length) and short (60 cm shoot length) summer pruning and 50% cluster thinning with control treatments conducted in vineyards with cvs. Cabernet-Sauvignon and Carmenere and located in a warm area (Cachapoal, Chile) and cvs. Cabernet-Sauvignon and Pinot Noir located in a cold area (Casablanca, Chile). These treatments generated differences in the microclimatic conditions (radiation and temperature) and the vegetative/productive balance of the plants. Depending on whether the grapevine vigor was high or low, short summer pruning increased or decreased the phenolic composition. The effects of cluster thinning varied according to the natural productivity of each season, increasing the phenolic composition when the natural yields were high and producing no significant effects when they were low. The decision to make these viticultural practices to improve the phenolic composition of the wine depends on the seasonal vineyard vigor and potential productivity. Thus, measures are only applied when a severe imbalance in the vegetative/productive equilibrium occurs or when the microclimatic conditions of the vineyard must be improved.