Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine ...quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.
(1) Background: Solid phase microextraction (SPME)-Arrow is a new extraction technology recently employed in the analysis of volatiles in food materials. Grape volatile organic compounds (VOC) have a ...crucial role in the winemaking industry due to their sensory characteristics of wine.; (2) Methods: Box-Behnken experimental design and response surface methodology were used to optimise SPME-Arrow conditions (extraction temperature, incubation time, exposure time, desorption time). Analyzed VOCs were free VOCs directly from grape skins and bound VOCs released from grape skins by acid hydrolysis.; (3) Results: The most significant factors were extraction temperature and exposure time for both free and bound VOCs. For both factors, an increase in their values positively affected the extraction efficiency for almost all classes of VOCs. For free VOCs, the optimum extraction conditions are: extraction temperature 60 °C, incubation time 20 min, exposure time 49 min, and desorption time 7 min, while for the bound VOCs are: extraction temperature 60 °C, incubation time 20 min, exposure time 60 min, desorption time 7 min.; (4) Conclusions: Application of the optimized method provides a powerful tool in the analysis of major classes of volatile organic compounds from grape skins, which can be applied to a large number of samples.
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma ...compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
Since grapevine is highly susceptible to various pathogens, enormous amounts of pesticides are applied each season to achieve profitable production. One of the most destructive grapevine diseases is ...downy mildew, and their interaction has been in the spotlight for more than a decade. When it comes to a metabolome level, phenolic compounds are relevant to investigate due to their involvement in the plant immune system and known antifungal properties. Croatian grapevine germplasm is highly heterogeneous due to its long history of cultivation in diversified geographical regions. Since it has been found that native varieties react differently to the infection of
, the intention of this study is to define if the chemical background of the leaves, i.e., polyphenolic composition, is responsible for these dissimilarities. Therefore, the leaves of 17 genotypes, among which 14 were native and 3 were controls, were analyzed using high-performance liquid chromatography (HPLC) in four terms: before inoculation and 24, 48, and 96 h post inoculation (hpi). During this early phase, significant differences were found neither between the terms nor between the non-inoculated and inoculated samples, except for resveratrol-3-
-glucoside. By applying principal component analysis (PCA) using initial leaf polyphenolic composition, varieties of
were clearly separated into three different groups corresponding to their International Organization of Vine and Wine (OIV) classes of susceptibility to
. Results obtained in this research suggest that the initial constitutive polyphenolic composition of the cultivar leaves has a crucial influence on their susceptibility to
, and this finding can be used to improve the success of grapevine breeding programs toward downy mildew resistance.
Grape volatile organic compounds (VOCs) play an important role in the winemaking industry due to their contribution to wine sensory characteristics. Another important role in the winemaking industry ...have the grapevine varieties used in specific regions or countries for wine production. Due to the high variability of grapevine germplasm, grapevine varieties are as classified based on their genetic and geographical origin into genetic-geographic groups (GEN-GEO). The aim of this research was to investigate VOCs in 50 red grapevine varieties belonging to different GEN-GEO groups. The study included varieties from groups C2 (Italy and France), C7 (Croatia), and C8 (Spain and Portugal). The analysis of VOCs was performed by SPME-Arrow-GC/MS directly from grape skins. The analyzed VOCs included aldehydes, ketones, acids, alcohols, monoterpenes, and sesquiterpenes. The most abundant VOCs were aldehydes and alcohols, while the most numerous were sesquiterpenes. The most abundant compounds, aldehydes and alcohols, were found to be (
E
)-2-hexenal, hexenal, (
E
)-2-hexen-1-ol, and 1-hexanol. Using discriminant analysis, the GEN-GEO groups were separated based on their volatile profile. Some of the individual compounds contributing to the discrimination were found in relatively small amounts, such as benzoic acid, (
E,E
)-2,4-hexadienal, 4-pentenal, and nonanoic acid. The groups were also discriminated by their overall volatile profile: group C2 was characterized by a higher content of aldehydes and alcohols, and group C8 was characterized by a higher content of sesquiterpenes and acids. Group C7 was characterized by all low amount of all classes of VOCs.
Klonska selekcija sorte 'Graševina' rezultirala je registracijom četiri klona, OB-412, OB-414, OB-435 i OB-445. S obzirom na raširenost sorte 'Graševina' u Hrvatskoj, kvaliteta vina je vrlo važan ...čimbenik u prihvaćenosti od strane potrošača. Vrlo važnu ulogu u kvaliteti imaju senzorna svojstva vina, koja su određena hlapljivim aromatskim spojevima. Cilj rada bio je analizirati aromatski profil vina 'Graševina' proizvedenih od četiri klona i provesti senzornu analizu. Rezultati kemijske i senzorne analize pokazali su aromatski sastav vina klonova 'Graševine', u kojem su se istaknule cvjetne i voćne arome. Najviša koncentracija hlapljivih spojeva zabilježena je u vinima klonova OB-445 i OB-414. Senzornom analizom najbolje je ocijenjeno vino klona OB-414.
Clonal selection of the variety 'Graševina' resulted in the registration of four clones, OB-412, OB-414, OB-435 and OB-445. Considering the prevalence of the 'Graševina' variety in Croatia, the quality of the wine is a very important factor in consumer acceptance. The sensory properties of wine, which are determined by volatile aromatic compounds, play a very important role in quality. The aim of this work was to analyze the aromatic profile of the 'Graševina' wine produced from four clones and to carry out a sensory analysis. The results of the chemical and sensory analysis showed the aromatic composition of the wine of 'Graševina' clones, in which floral and fruity aromas stood out. The highest concentration of volatile compounds was recorded in the wines of clones OB-445 and OB-414. According to the sensory analysis, the wine from clone OB-414 was evaluated as the best.
Proizvodnja pjenušavih vina zauzima sve veći udio u ukupnoj svjetskoj proizvodnji vina. Tijekom posljednjeg desetljeća i Republika Hrvatska bilježi značajan porast proizvodnje i potrošnje pjenušavih ...vina. Sekundarna fermentacija i dozrijevanje na talogu kvasaca ključne su faze tradicionalne metode proizvodnje koje utječu na aromatski profil pjenušavih vina. U istraživanju na bijelom pjenušavom vinu proizvedenom od sorata 'Manzoni' i 'Pinot crni', korištena su tri različita komercijalno dostupna Saccharomyces sp. kvasca u pokretanju sekundarne fermentacije kako bi se analizirale potencijalne razlike u osnovnom sastavu te aromatskom profilu pjenušavih vina. Rezultati analiza dobivenih primjenom plinske kromatografije (GC-MS) jasno izdvajaju aromatske spojeve koji su značajno utjecali na razlike u aromatskim profilima proizvedenih pjenušavih vina.
The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia. Secondary fermentation and maturation on yeast lees are key stages of the traditional production method, which affects the aromatic profile of sparkling wines. In the research on white sparkling wine produced from the varieties 'Manzoni' and 'Pinot noir', three different commercially available Saccharomyces sp. yeast in the initiation of secondary fermentation were used to analyze potential differences in the basic composition and aromatic profile of sparkling wines. The results of the gas chromatography (GC-MS) analysis clearly distinguish the aromatic compounds created by the use of different yeasts, which significantly influenced the differences in the aromatic profiles of the produced sparkling wines.
Prosušivanje grožđa jedan je od ključnih postupaka u proizvodnji prošeka, desertnog vina s dugom tradicijom proizvodnje u Hrvatskoj. Tradicionalne sorte koje su se koristile u proizvodnji prošeka su ...autohtone sorte Dalmacije. Jedna od sorata koja se zbog svoje rasprostranjenosti i karakteristika može koristiti u proizvodnji prošeka je autohtona sorta 'Plavina'. Tradicionalna proizvodnja prošeka uključuje prosušivanje grožđa na zraku, međutim razvojem tehnologije otvorile su se i mogućnosti sušenja u kontroliranim uvjetima. Stoga je cilj rada bio utvrditi promjene kakvoće grožđa sorte 'Plavina crna' u kontroliranim uvjetima sušenja. Rezultati su pokazali kako je sušenjem došlo do koncentriranja sadržaja bobice te se povećao sadržaj šećera i organskih kiselina. Prosušivanjem se smanjio sadržaj polifenolnih i hlapljivih spojeva. Kako bi se utvrdio točan utjecaj na konačni proizvod, potrebna su daljnja istraživanja.
Grape drying is one of the key processes in prošek production, a sweet wine with long production history in Croatia. Traditional grape varieties use din prošek produsction are Dalmatian native varieties. One of the varieties that can be used due to its characteristics and cultivation area is 'Plavina'. Traditional prošek production includes sun-drying. However, with technology development the drying in contolled conditions was enabled. Thus, the aim of this work was to determine the changes in the grape quality of 'Plavina' during the drying in controlled conditions. Results showed that during the drying process the berry content was concentrated due to which sugar content and total acidity increased. On the other hand, the polyphenolic and volatile compounds decresed. To determine specific influences on final product, further research is necessary.
Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall ...impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.
The maceration process is one of the indispensable winemaking steps in red wine production that has a marked impact on phenolic compound extraction and can strongly influence the color and gustatory ...quality. Seed removal can have a substantial impact on the intensity of bitterness and astringency which are mainly influenced by the presence of flavanols. The main aim of this study was to investigate the influence of seed removal and extraction time on the phenolic composition, color parameters, and organoleptic properties of Plavac mali wines produced from the grapes from the Pelješac Peninsula. The achieved results showed that the control wines differ in terms of their highest content of total anthocyanins in both years and total flavonols in one year of investigation, while prolonged maceration without seeds decreases the concentration of phenolic acids as well as that of flavan-3-ols. A prolonged extraction time influenced the color intensity and tonality, moving it towards more yellow pigments. These changes could possibly be explained by the pronounced interaction between phenolic compounds and the formation of the new ones. Interestingly, seed removal probably diminished that change because the potential absorption of the anthocyanins by grape seeds and tannins were excluded. The highest quality was sensory defined in wines produced by prolonged maceration without seeds.