Wine Polyphenols Research Articles

Influence of late pruning practice on two red skin grapevine cultivars in a semi-desert climate.

Continually increasing global temperature could severely affect grape berry metabolite accumulation and ultimately wine polyphenol concentration and color intensity. To explore the effect of late shoot pruning on grape berry and wine metabolite composition, field trials were carried out on Vitis vinifera cv. Malbec and cv. Syrah grafted on 110 Richter rootstock. Fifty-one metabolites were detected and unequivocally annotated employing UPLC-MS based metabolite profiling. Integrating the data using hierarchical clustering showed a significant effect of late pruning treatments on must and wine metabolites. Syrah metabolite profiles were characterized by a general trend of higher metabolite content in the late shoot pruning treatments, while Malbec profiles did not show a consistent trend. In summary, late shoot pruning exerts a significant effect, though varietal specific, on must and wine quality-related metabolites, possibly related to enhanced photosynthetic efficiency, which should be taken into consideration when planning mitigating strategies in warm climates.

Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color.

Supramolecular study of the interactions between the major wine anthocyanin, malvidin-3-O-glucoside (Mv3G) and different wine phenolic compounds (quercetin 3-O-β-glucopyranoside (QG), caffeic acid, (-)-epicatechin, (+)-catechin, and gallic acid) has been performed at two different molar ratios (1:1 and 1:2) in acidic medium where flavylium cation predominates (pH ≤ 2). Color variations have been evaluated by differential colorimetry using CIELAB color space. These studies have been complemented with isothermal titration calorimetry assays and molecular dynamics simulations. The color of Mv3G flavylium cation is modified by the interaction with QG toward more bluish and intense colors. Interaction constants between the anthocyanin and the different phenolic compounds were obtained, ranging from 9.72 × 108 M-1 for QG to 1.50 × 102 M-1 for catechin. Hydrophobic interactions and H-bonds are the main driving forces in the pigment/copigment aggregation, except for the interactions where caffeic acid is involved, in which hydrophobic interactions acquire greater preponderance.

Preparation, characterization and gastrointestinal stability of silk fibroin nanoparticles loaded with red wine polyphenols

Silk fibroin nanoparticles (SFN) are interesting drug delivery systems due to their high load capacity and low toxicity. The aim of this study was to reveal how SFN load red wine polyphenols (RWP), and to assess their protective effect during the early stages of digestion by using the dynamic gastrointestinal simulator (simgi®) under physiological conditions. RWP-SFN were prepared by incubation of SFN in red wine and recovered by centrifugation. The obtained nanoparticles (particle size of 194.4 ± 2.1 nm and a Zeta potential of −22.7 ± 0.1 mV) showed a significant polyphenol loading content (7386.59 ± 1018.28 μg/g) with a high encapsulation efficiency (66.66 ± 2.58%). They were highly stable during their passage through the digestive tract, being the activity of RWP highly preserved. This data paves the way for future developments of SFN as stabilizers with a wide range of applications in the field of food additives.

Microclimate of Grape Bunch and Sunburn of White Grape Berries: Effect on Wine Quality.

This research aimed to evaluate the composition of wines made with white grapes which are particularly susceptible to sunburn symptoms due to the absence of anthocyanin. Sunburn is a complex physiological dysfunction leading to browning or necrosis of berry tissues. In vintage 2021, the canopy of 'Verdeca' grapevines grown in Salento, South Italy, was differently managed by sun exposing or shading the bunches. Micrometeorological conditions were studied at different levels. Grapes were vinified, comparing the winemaking with and without skin maceration. The vegetative-productive balance of plants was not substantially modified. On the contrary, a significant effect was observed on the quality and quantity of grapes produced: smaller berries with sunburn symptoms were found on unshaded bunches. This influenced the percentage distribution among skin, pulp and seeds, causing a decrease in must yield of up to 30%. The pH was significantly higher in macerated wines made using shaded grapes, due to a lower titratable acidity and to significant impacts on the acid profile. Obviously, maceration produced a higher extraction of phenolics in wines, which reached their maximum in wines made with sunburned grapes. The absorbance at 420 nm, index of yellow color, was also significantly higher in sunburned grapes, indicating greater oxidation. Even though excessive grape sun-exposure could negatively affect the perception of white wines made without maceration (resulting in more oxidative character), the sensory quality of orange/amber wines was not significantly impacted by the presence of sunburned grapes. Thus, this winemaking technique could be particularly interesting to set up a production strategy adapted to viticultural regions strongly affected by climate change.

Deciphering the interactions between lipids and red wine polyphenols through the gastrointestinal tract

This paper investigates the mutual interactions between lipids and red wine polyphenols at different stages of the gastrointestinal tract by using the simgi® dynamic simulator. Three food models were tested: a Wine model, a Lipid model (olive oil + cholesterol) and a Wine + Lipid model (red wine + olive oil + cholesterol). With regard to wine polyphenols, results showed that co-digestion with lipids slightly affected the phenolic profile after gastrointestinal digestion. In relation to lipid bioaccessibility, the co-digestion with red wine tended to increase the percentage of bioaccessible monoglycerides, although significant differences were not found (p > 0.05). Furthermore, co-digestion with red wine tended to reduce cholesterol bioaccessibility (from 80 to 49 %), which could be related to the decrease in bile salt content observed in the micellar phase. For free fatty acids, almost no changes were observed. At the colonic level, the co-digestion of red wine and lipids conditioned the composition and metabolism of colonic microbiota. For instance, the growth [log (ufc/mL)] of lactic acid bacteria (6.9 ± 0.2) and bifidobacteria (6.8 ± 0.1) populations were significantly higher for the Wine + Lipid food model respect to the control colonic fermentation (5.2 ± 0.1 and 5.3 ± 0.2, respectively). Besides, the production of total SCFAs was greater for the Wine + Lipid food model. Also, the cytotoxicity of the colonic-digested samples towards human colon adenocarcinoma cells (HCT-116 and HT-29) was found to be significantly lower for the Wine and Wine + Lipid models than for the Lipid model and the control (no food addition). Overall, the results obtained using the simgi® model were consistent with those reported in vivo in the literature. In particular, they suggest that red wine may favourably modulate lipid bioaccessibility – a fact that could explain the hypocholesterolemic effects of red wine and red wine polyphenols observed in humans.

Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review.

Polyphenols are secondary plant metabolites synthesized during the development of the grape berry as a response to stress conditions. They are important constituents in red wines that contribute to the sensory properties and antioxidant activity of wines. Due to the development of highly sophisticated analytical devices, it is now possible to characterize the structure of highly polymerized polyphenols and obtain a full polyphenol profile of red wines. Red wine polyphenols include the ones present in grapes as well as new polyphenol products formed during the winemaking process. Among them, the most important groups and their representatives are flavanols (catechin), stilbenes (trans-resveratrol), flavonols (quercetin) and hydroxybenzoic acids (gallic acid). It is known that polyphenols exhibit beneficial effects on human health, such as anti-inflammatory, anticarcinogenic and cardio-protective effects. Many studies have been conducted on the health effects of red wine polyphenols in cancer chemopreventive activities, neuroprotective effects and impact on cardiovascular diseases, gut microbiota in humans, etc. This review will provide major scientific findings on the impact of red wine polyphenols on human health as well as a review of polyphenols present in red wines and their main features.

Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?

Soft sensors work as predictive frameworks encapsulating a set of easy-to-collect input data and a machine learning method (ML) to predict highly related variables that are difficult to measure. The machine learning method could provide a prediction of complex unknown relations between the input data and desired output parameters. Recently, soft sensors have been applicable in predicting the prices and vintages of New Zealand Pinot noir wines based on chemical parameters. However, the previous sample size did not adequately represent the diversity of provenances, vintages, and price points across commercially available New Zealand Pinot noir wines. Consequently, a representative sample of 39 commercially available New Zealand Pinot noir wines from diverse provenances, vintages, and price points were selected. Literature has shown that wine phenolic compounds strongly correlated with wine provenances, vintages and price points, which could be used as input data for developing soft sensors. Due to the significance of these phenolic compounds, chemical parameters, including phenolic compounds and pH, were collected using UV-Vis visible spectrophotometry and a pH meter. The soft sensor utilising Naive Bayes (belongs to ML) was designed to predict Pinot noir wines' provenances (regions of origin) based on six chemical parameters with the prediction accuracy of over 75%. Soft sensors based on decision trees (within ML) could predict Pinot noir wines' vintages and price points with prediction accuracies of over 75% based on six chemical parameters. These predictions were based on the same collected six chemical parameters as aforementioned.

Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages.

Non-alcoholic fatty liver disease (NAFLD) is one of the most common causes of chronic liver disease and its global incidence is estimated to be 24%. Beer, wine, and Chinese baijiu have been consumed worldwide including by the NAFLD population. A better understanding of the effects of these alcoholic beverages on NAFLD would potentially improve management of patients with NAFLD and reduce the risks for progression to fibrosis, cirrhosis, and hepatocellular carcinoma. There is evidence suggesting some positive effects, such as the antioxidative effects of bioactive flavor compounds in beer, wine, and baijiu. These effects could potentially counteract the oxidative stress caused by the metabolism of ethanol contained in the beverages. In the current review, the aim is to evaluate and discuss the current human-based and laboratory-based study evidence of effects on hepatic lipid metabolism and NAFLD from ingested ethanol, the polyphenols in beer and wine, and the bioactive flavor compounds in baijiu, and their potential mechanism. It is concluded that for the potential beneficial effects of wine and beer on NAFLD, inconsistence and contrasting data exist suggesting the need for further studies. There is insufficient baijiu specific human-based study for the effects on NAFLD. Although laboratory-based studies on baijiu showed the antioxidative effects of the bioactive flavor compounds on the liver, it remains elusive whether the antioxidative effect from the relatively low abundance of the bioactivate compounds could outweigh the oxidative stress and toxic effects from the ethanol component of the beverages.

New grape products with antioxidant properties

The paper presents the results of mMonitoring of qualitative and quantitative composition of polyphenols in wines of trademarks of the Crimea and the Kuban made from Cabernet-Sauvignon, Merlot and Saperavi red grapes. It has been shown that total amount of polyphenols in wine exceeds the European average of 2.5 g/L. Antioxidant activity is also high, exceeding 2.0 g/L in units of the standard antioxidant trolox. Technology and regulatory documentation was developed for obtaining products with a standardized amount of polyphenols from grapes, grape pomace and grape vines. The presents the results of development and practical evaluation of products saturated with grape polyphenols (wine, grape drink, extract) having a high antioxidant activity confirmed by in vitro and in vivo.

Micro-oxydation of wine in a ceramic vessel with CNT

Wine aging is typically performed using oak barrels. The porosity of the oak wood allows oxygen, which is one of the most important factors in the maturation and ageing of wines, to enter into the barrel in a controlled manner. Even though this is an established method, in has two major drawbacks a) the limited life of the barrels (they can be used up to three times) and b) alcohol evaporation during the ageing process. Our study was inspired by the ancient times when wine was stored in ceramic containers called amphorae. In the present study, ceramic vessels were made of porcelain and investigated as new containers for wine ageing. To create conditions for micro-oxygenation (MOX), the porosity of the porcelain ceramic vessels was modified by adding carbon nanotubes (CNTs) at different concentrations (0.1 to 0.3%). Red wine was stored inside the CNT/ceramic vessels and its total phenols, pH and weight was measured at a period of 5 months. The results showed that there is a potential for creating ageing conditions in porcelain ceramic vessels, as a controlled decrease in total phenols in wine was observed. Specifically, the vessels with a CNTs content of 0.1% showed the least reduction in total phenols, while the vessels with a CNTs content of 0.3% showed the greatest reduction in total phenols. Another advantage is the minimal wine volume reduction observed (0.8–1.8% compared to oak barrels 3–5%).

Effect of driving pressure and flux rate on red wine nanofiltration

Red wine contains many bioactive components, such as phenolics, which play a beneficial role on human health and also are responsible for important sensory qualities of wine. Membrane technology offers advantages compared to the conventional methods used for polyphenols extraction in terms of high recovery/removal efficiency, no phase transition and mild operating conditions. In this study, nanofiltration of the native Bulgarian red wine Mavrud was performed. The MaxiMem membrane filtration system employing the nanofiltration membrane Microdyn Nadir™ NP030 P (MWCO 500 Da) was used for this purpose. The effects of the operating parameters (transmembrane pressure and flow rate) on the retention of bioactive compounds in wine were investigated. The phenolic amount of the obtained wine after nanofiltration was evaluated and compared with the data of the original wine. It was found out that the examined nanofiltration membrane can be effectively used for concentration of phenolics in wine. Optimal results with 29 % concentration of the phenolics in the obtained wine were achieved applying two sets of pressure and flow rate, namely 40 bar and 1.2 L/min, and 30 bar and 3 L/min.

New technology for large preparation of a series of bioactive polyphenols from by-products of vinification

Grape pomaces or vinification by-products are abundant and rich in polyphenols, particularly proanthocyanidins. During the last three decades, grape and wine polyphenols, particularly catechins (CATs) and oligomeric proanthocyanidins (OPCs) have attracted considerable attention of the international scientific community, due essentially to their potential health-beneficial effects, related to their protective action towards cardiovascular disease and the oxygen free radical scavenger capacity. Such phenolic compounds have been proved to be the key components responsible for the health-beneficial effects of red wine. Furthermore, although the most widely recognized antioxidants are Vitamins A, C, and E, scientific research has shown that OPCs are likely the most powerful antioxidants known. Although various OPCs have been available in the market, they are generally very expensive due to the high cost of their production. As a consequence, the development of efficient methods for large-scale preparation of these bioactive compounds have still a challenging task for scientists. In this communication, we will present a new and efficient technology for large preparation of bioactive polyphenols from vinification by-products (grape seed and grape skin). On one hand, polymeric proanthocyanidins were transformed into a series of low- molecule-weight bioactive compounds using various degradation methods. On the other hand, High-Speed Countcurrent Chromatography (HSCCC), as a relative new separation technology for natural product preparation, was applied to large and efficient isolation of these bioactive compounds.

Modelling the co-digestion of wine polyphenols with glucose, proteins and lipids in the human gastrointestinal tract

This study investigates food matrix effects during the co-digestion of red wine with different nutrients, including glucose and whey proteins, as well as olive oil lipids and cholesterol by using the gastrointestinal dynamic simulator simgi®. Co-digestion with red wine led to a reduction of glucose bioaccessibility and of α-lactalbumin gastric digestibility. In relation to lipids, the co-digestion with red wine tended to increase the percentage of bioaccessible monoglycerides, although significant differences were not found. Interestingly, co-digestion with red wine tended to reduce cholesterol bioaccessibility, which could be related to the decrease in bile salt content observed in the micellar phase. Furthermore, co-digestion with the food models modified wine polyphenols profiles during gastrointestinal digestion, including their bioaccessible and non-bioaccessible fractions. At colonic level, combined intake of wine and each food model affected colonic microbiota composition and functionality. In particular, wine digestion favoured intestinal health-related taxa, and the co-digestion of wine and food models favoured production of total short and medium chain fatty acids, especially butyric and pentanoic acids. Finally, cytotoxicity of the colonic-digested samples towards human colon adenocarcinoma cells was found to be significantly lower for the Wine and Wine+Lipid models than for the Lipid model and the control.

Analysis of phenolics in New Zealand Pinot noir wines using UV-visible spectroscopy and chemometrics

Phenolics are an important group of wine compounds which have been linked with key sensory attributes, including the color and astringency of wines. For winemakers, accurate determination of phenolics is an increasingly important component of the quality monitoring process. One promising approach for the quantification of phenolics is through the use of ultraviolet-visible (UV-Vis) spectroscopy, which is inexpensive and requires minimal sample preparation. Previous research has explored some parts of the UV–vis spectrum for various types of red wines, though none have extensively explored Pinot noir wines, which have a lower average phenolic content than other common varieties such as Cabernet Sauvignon and Merlot. UV-Vis spectra were obtained alongside reference determinations of phenolic compounds using high-performance liquid chromatography, for a set of 155 Pinot noir wines from New Zealand. Partial least squares (PLS) regression models, using the UV-Vis spectra and the reference HPLC measurements, were constructed. Overall, the PLS regression models indicated that phenolic compounds with high concentrations and groups of compounds could be determined with a high degree of accuracy, while for phenolic compounds with lower concentrations the prediction performance was generally less accurate.

Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China

The greenhouse effect is a global problem. In view of the intense sunlight radiation in Ningxia (an ideal wine-producing region in northwestern China), the effect of light-selective sunshade nets of different colors (black, red and white) on the quality and aromatic characteristics of grapes and wine was studied. With the treatments of different nets, the solar radiation intensity was significantly decreased. The sugar contents in both grapes and wines decreased, while the acid contents increased. The contents of total phenols, tannins and flavanols in grapes were increased, while the total flavonoids and anthocyanins were decreased. The contents of most phenolics in wine were increased. The contents of most aromas in grapes and wines under nets were higher than those in the control group. The black group usually possessed the highest variety and content. Red and black nets improved the fruity, floral and sweet aromas of grapes. The white net decreased the green and citrusy aromas.

A green analytical method for the determination of polyphenols in wine by dispersive pipette extraction and LC-MS/MS

A simple sample preparation approach employing the dispersive pipette extraction (DPX) technique is proposed to determine twelve polyphenols, including phenolic acids and flavonoids in wines, followed by identification and quantification by LC-MS/MS. The extraction parameters, including sample volume and pH, salting out effect, time and cycles of extraction and desorption, and desorption solvent were optimized using univariate and multivariate designs. The analytical performance was satisfactory, with determination coefficients greater than or equal to 0.9877, precisions with values lower than 20 %, and recoveries ranging from 87 to 114 %. The applicability of the method was evaluated in red wine. The major compounds determined in the sample were (–)-epicatechin (23.5 mg L–1), (+)-catechin (19.2 mg L–1), and myricetin (14.6 mg L–1). The green character of the analytical procedure and the sample preparation step were evaluated by three analytical metrics.

Inside Front Cover: Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active‐Phase Patients

Mol. Nutr. Food Res. 2022, 66, 2101073 DOI: 10.1002/mnfr.202101073 Moderate and regular red wine consumption seemed to improve the clinical status and symptoms of Ulcerative Colitis (UC) patients in the active phase of the disease. This pioneering pilot study suggests an increase in bacterial diversity in the microbiome of patients after wine polyphenols intake, both in the oral and intestinal environment. This is reported by M. Victoria Moreno-Arribas and co-workers in article number 2101073.

Intracellular Polyphenol Wine Metabolites Oppose Oxidative Stress and Upregulate Nrf2/ARE Pathway.

Moderate wine consumption has been associated with several benefits to human health due to its high polyphenol content. In this study, we investigated whether polyphenols contained in a particular red wine, rich in polyphenols, can pass the cell membrane and switch the oxidant/antioxidant balance toward an antioxidant pattern of THP-1 cells and human cardiomyocytes through a gene regulatory system. First, we identified which metabolite polyphenols present in red wine extract cross cell membranes and may be responsible for antioxidant effects. The results showed that the wine metabolites in treated cells belonged mainly to stilbenes, flavan-3-ols derivatives, and flavonoids. Other metabolites present in cells were not typical wine metabolites. Then, we found that red wine extract dose-dependently lowered reactive oxygen species (ROS) induced by tert-butyl hydroperoxide (TBHP) up to 50 ± 7% in both cell lines (p < 0.01). Furthermore, wine extract increased nuclear Nrf2 of about 35 ± 5% in both cell lines (p < 0.01) and counteracted its reduction induced by TBHP (p < 0.01). The rise in Nrf2 was paralleled by the increase in hemeoxygenase-1 and glutamate-cysteine ligase catalytic subunit gene expression (both mRNA and protein) (p < 0.01). These results could help explain the healthful activity of wine polyphenols within cells.

Combination of Screen-Printed Carbon Electrode and Molecularly Imprinted Polymers for the Selective Determination of Phenolic Compounds in Wine.

Caffeic acid (CA) is an efficient antioxidant found in wine and in plants and can be extracted from the by-products of the food industry. A molecularly imprinted polymer specific to caffeic acid (CA-MIP) was prepared by radical polymerization using N-phenylacrylamide as the functional monomer, ethylene glycol dimethacrylate as the cross-linker, and azobisisobutyronitrile as the initiator, in the presence of CA as the template molecule. The rebinding activities between the polymers and CA were promoted by an indirect method and characterized by cyclic voltammetry (CV) using a screen-printed carbon electrode (SPCE). It is a fast method, which only requires simple and portable instrumentation. The polymer showed a high selectivity toward CA and a good repeatability. CA-MIP was then applied in wine samples spiked with CA, and the results were compared to those obtained by a chromatographic method. With a limit of detection of 0.06 mM in wine, the recovery values confirmed that the method is suitable for further applications.

Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers.

The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect oral physiology and, therefore, inter-individual differences in the consumer’s enjoyment of wine. The aim of this work was to study the effect of biological individual factors such as sex and age on salivary flow rate and total protein content, on wine retronasal aroma perception and on the hedonic and self-reported emotional consumer response to wine. Additionally, the relationship between saliva composition, aroma perception and liking was also assessed. Results showed that age and sex influenced saliva composition and aroma perception in wine consumers in the case of red but not white wines. Younger females reported higher aroma intensity of the black pepper descriptor compared to older females. Correlation analysis confirmed the relationship between salivary flow rate and aroma perception and between the salivary protein content and wine acceptability. The interactions between wine polyphenols–saliva–aroma that occurred in the mouth during the oral processing of wine might partially explain these results, although further research will be required to confirm this hypothesis.