Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, ...in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system.
Sulfur dioxide (SO2) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers’ demand of wines with either reduced ...or totally replaced SO2 has increased. This study aimed to assess the effect of partial and total replacement of SO2 with a vine-shoots extract rich in stilbenes in rosé (cv. Sangiovese) and red (cv. Negramaro) wines respectively. Color as well as phenolic, volatile, and sensory profiles of wines were evaluated at bottling and during storage.
The results showed that the vine-shoots extract increased the levels of trans-resveratrol, catechin, and gallic acid in wines. Moreover, the positive correlation of procyanidin dimers in red wine suggested an increase of the polymerization reactions. The amount of added extract probably provided lower antimicrobial protection compared to SO2, as indicated by the higher levels of ethyl phenol. The decrease of individual anthocyanins and oxidation aldehydes observed in wines with SO2 replacement and the higher levels of caftaric acid in the rosé wine with the extract suggested a shift of the oxidative protection, with a lower protection towards anthocyanin degradation and higher protection towards carbonyl formation and oxidation of readily oxidizable phenolic acids.
•Stilbenes of vine-shoots were tested as an alternative to sulfur dioxide in winemaking.•Red and rosé wines added of stilbenes were evaluated at bottling and during storage.•Vine-shoot extract granted an increased antioxidant activity in wines.•Vine-shoot extract addition improved the sensory profile of wines during storage.
Which Impact for β-Damascenone on Red Wines Aroma? Pineau, Bénédicte; Barbe, Jean-Christophe; Van Leeuwen, Cornelis ...
Journal of agricultural and food chemistry,
05/2007, Letnik:
55, Številka:
10
Journal Article
Recenzirano
β-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact odorant in red wines. Its direct contribution to their aroma was investigated. Both free β-damascenone and ...β-damascenone precursors were isolated from various French red wines and then analyzed by gas chromatography−mass spectrometry, revealing concentrations in the vicinity of 1 and 2 μg/L for free compounds and both forms, respectively. Gas chromatography−olfactometry analyses were also performed on dilutions of both red wine extracts and pure β-damascenone. The very low detection threshold in olfactometry for this compound explains why it is found at the highest dilution factor in aroma extract dilution analysis methods. Moreover, determination of β-damascenone's odor thresholds confirmed the huge importance of the matrix: β-Damascenone is characterized by a very low perception threshold in hydroalcoholic solution as compared to red wine, where it is over 1000-fold higher. In hydroalcoholic solution, β-damascenone enhanced fruity notes of ethyl cinnamate and caproate and masked the herbaceous aroma of IBMP. Globally, these results suggested that β-damascenone has more an indirect than a direct impact on red wine aroma. Keywords: Red wine; β-damascenone; odor threshold; matrix; aromatic interactions
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are ...recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.
The effect of beer or red wine marinades on the reduction of heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. The cooking experiments were performed under well-controlled ...temperature and time conditions. The samples were analyzed for HAs contents using solid-phase extraction and high-performance liquid chromatography−diode array detection/fluorescence detection. Unmarinated samples cooked in similar conditions provided reference HAs levels. Marinating with beer or with red wine resulted in decreased levels of HAs. The amount of 2-amino-1-methyl-6-phenylimidazo4,5-bpyridine and 2-amino-3,8-dimethylimidazo4,5-fquinoxaline reduced significantly, respectively, around 88 and 40% after 6 h of marinating with beer or with wine. High variations were observed for reductions of AαC, ranging between 7 and 77%. Only beer marinade significantly reduced the levels of 4,8-DiMeIQx at 1, 2, and 4 h of marinating. Multivariate statistical treatment of results indicated that beer can be more efficient on the reduction of some HAs formation. In addition, results from descriptive sensory analysis of unmarinated and 2 h marinated beef samples, tested for by two trained sensory panels, pointed to beer marinade as the most adequate for maintaining the usual overall appearance and quality of the pan-fried steaks.
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•Subcritical water treatment of red wine grape pomace (RWGP) in semi-continuous reactor.•Effect of temperature program at 100 bar on the composition in phenolics and hemicellulose of ...RWGP liquors/extracts.•Effective separation of cellulose and lignin in solid fraction.•High yields of recovery of hemicellulose (mostly as oligomers), phenolics, lignin, and glucose, after enzymatic hydrolysis of remaining solid.
The fractionation of red wine grape pomace (RWGP) by subcritical water (SBW) extraction/hydrolysis was studied in a semi-continuous reactor. Different temperature programs were used, comprising ramps and plateaus at different temperatures, with different time lengths. Pressure was kept constant at 100 bar. A program applied to previously defatted RWGP (def-RWGP) featuring plateaus at 50, 100 and 190 °C allowed the recovery of virtually all of the hemicellulose, while leaving in the residue essentially all of the lignin and the cellulose. The latter was readily hydrolyzed enzymatically. When using whole RWGP, it was shown that over 85 % of the lipids remained in the residue. The RWGP extracts had contents of phenolic compounds up to 29 g/100 gextract, and were rich in hemicellulose-derived carbohydrates, mostly in the form of oligomers. The extracts exhibited an antioxidant capacity that compared favorably with that of gallic acid.
•A novel coumarin-based fluorescent probe was developed.•The probe was successfully applied for the qualitative and quantitative detection of copper(II) in red wine and beer.•The limit of detection ...of this fluorescent probe was 62 nM (3.94 µg/L).
A novel coumarin-based fluorescent probe (probe 1) for the detection of copper(II) was developed. The fluorescence intensity of probe 1 showed a linear relationship with the concentration of copper(II) in the range 0–16 μM (0–1.02 mg/L) and the limit of detection was 62 nM (3.94 µg/L). The luminescence of probe 1 at the maximum allowable amounts of copper(II) in wine and water could be observed with the naked eye under a 365-nm ultraviolet lamp. Moreover, probe 1 was successfully used for the qualitative and quantitative detection of copper(II) in wine.
Introduction Some evidence suggests that fruit and alcohol consumption may be related to cognitive impairment. Methods This study conducted a cross-sectional study on the “correlation between eating ...habits and cognitive function of the middle-aged and elderly population in China.” The purpose of this study is to explore the relationship between fruit consumption, drinking habits and cognitive impairment in Chinese people over 50 years old. Results The results show that the protective factors of cognitive impairment are the preference for berries and the daily intake of 100-200 grams grapes in Chinese middle-aged and elderly people with objective cognitive unimpaired. The habit of drinking red wine is a protective factor for cognitive impairment in Chinese middle-aged and elderly people with mild cognitive impairment (MCI). However, this study did not find the relationship between white wine, beer, yellow rice wine, liquor and cognitive impairment. Discussion Therefore, we believe that berries, grapes and red wine consumption can protect the cognitive function of the middle-aged and elderly people in China, and the protective function is related to the basic cognitive state.
High-power ultrasound has recently been approved for the treatment of crushed grapes; it can be considered as a highly promising technology that can be adopted for several purposes in the winemaking ...process. The effect of ultrasound used at different amplitudes (30, 60, and 90%) and over different periods of time (2, 6, and 10 min) on the main polyphenols and other analytical indices relating to the sensory properties of red wines was studied. An increase in the amplitude and sonication time did not affect the initial polyphenol profile, and no degradative phenomena were revealed. A significant increase in the HCl index and a decrease in the astringency index and particle size were highlighted in all sonicated samples. The significant effects of ultrasounds were described well by the power law function, logistic, and Peleg's model, with good fitting results obtained (R2 > 0.94). Some scale-up considerations were reported with regard to the acoustic energy density (AED), as an intensive parameter of ultrasound treatments.
•Red wine polyphenols were not degraded by sonication.•HCl and astringency index were significantly affected by sonication.•The mean particle size was significantly decreased by sonication.•Effect of US on particle size, HCl and astringency index were fitted by power-law model.•Acoustic energy density was useful for scale-up considerations.
The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines by ultrasounds and microwaves techniques has been assessed.
Despite the influence of the ...oak wood origin on the extraction of volatile compounds, results showed that wines subjected to treatments of ultrasounds 400 W during 12 h with pulses on/off each hour and microwaves 700 W for 20 min reached similar concentrations of compounds released from oak chips in wines macerated for 8 days. Those wines treated with microwaves exhibited more oak wood related compounds, but ultrasounds enhanced the extraction of more relevant compounds from a sensorial point of view. Consequently, wines with an accelerated ageing assisted by ultrasounds acquired more pronounced aged aromas. Therefore, the use of ultrasound to assist ageing process resulted in an accelerated acquisition of aged aroma which may resemble or even enhance the sensorial profile of wines in contact with oak chips in shorter times.
•Ultrasounds and microwaves techniques for accelerating aged wine process.•Extraction kinetics depend on the nature of oak wood compounds and wood origin.•Wines treated with microwaves exhibited more volatile oak wood compounds.•Ultrasounds favored the extraction of the most sensorially significant compounds.•Ultrasound treatment resembles better aging process in the shortest possible time.
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