A comprehensive study of red wine properties according to variety

How wine blending influences their biological activity: A case study of Cabernet Sauvignon and Merlot coupages

Blending different grape varieties or wines is essential in winemaking to enhance sensory attributes, but could potentially impact the biological activity of the final product. This study investigates the polyphenolic profile and bioactivities of monovarietal wines Cabernet Sauvignon (CS) and Merlot (M), their blends in three different ratios (CS1M1, CS3M1, CS1M3), as well as one commercial coupage (CSM). Enzyme inhibition (α-amylase, α-glucosidase, lipase, tyrosinase), antioxidant properties (inhibition of AAPH-induced ROS generation in U937 cells and lipid peroxidation), and anti-inflammatory properties (inhibition of PGE2 production in U937 cells) were assessed. Results revealed quantitative differences in seventeen polyphenols, with dominant gallic acid (41.1-69.7 mg/L) and catechin (15.3-24.5 mg/L), but no straightforward correlation with bioactivity. All samples showed considerable bioactivity, but the potency varied significantly, indicating that the bioactivity of each blend is unique and cannot be reliably predicted. Further research is suggested to identify an optimal polyphenolic profile for maximum positive effects.

Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia

To identify wine grape cultivars (Vitis vinifera) with superior color properties for wine production, the anthocyanin composition and color characteristics of fourteen cultivars and their wines were investigated. Grapes and wines from 'Dornfelder', 'Dunkelfelder', and 'Malbec' cultivars exhibited significantly higher total phenolic contents. At harvest, 'Dornfelder' grapes and wines exhibited the highest total anthocyanin contents, with values of 249.94 mg/kg in grapes and 1686.76 mg/L in wines, significantly higher than other cultivars. PCA and PLS-DA analyses identified malvidin-3-O-(trans-6-O-coumaryl)-glucoside as a common differential metabolite in both grapes and wines across all cultivars. Correlation analysis revealed that non-acylated anthocyanins (r = 0.68) have a more significant impact than acylated anthocyanins (r = 0.28) on color chromatic diversity in grapes and wines (P < 0.05). These findings suggest that wines produced from 'Dornfelder' grapes are particularly valuable for their superior color properties and high individual anthocyanin contents. This study addresses a gap in comparative anthocyanin analysis among cultivars and provides valuable insights for grape growers and winemakers seeking to optimize grape selection for improved wine quality.

Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of 'País' heritage wines from the Maule dryland region (Chile)

Polyphenols are compounds that have traditionally been related to sensory properties of wines. The synthesis of these secondary metabolites can be influenced by numerous factors, including the edaphoclimatic conditions of the growing area of vines. In this study, the effect of topography and cultivation location on the chemical composition and sensory perception of wines was determined. Different vineyards cultivating the 'País' grape variety were selected. This variety is of great historical heritage relevance in collections of different wine-producing countries. Three vine growing areas from each of three localities of a dryland region of Chile displaying either "Hilly" (slope 18-20 %) or "Valley" (slope less than 9 %) topographies were selected. Resulting wines were analyzed chemically (spectrophotometry and HPLC-DAD) and sensorially (acceptability and CATA). A close relationship between edaphoclimatic conditions of the vine growing area and certain sensory properties of wines (color, mouthfeel but not aroma) was evidenced. By contrast, association between edaphoclimatic conditions of vine cultivation and the phenolic profile of the wine products was unclear. Furthermore, phenolic differences between the wines produced from vines grown at different topographical conditions were not significant.

Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah

BACKGROUND

Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature.

METHODS

Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis.

RESULTS

Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples.

CONCLUSIONS

The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria's domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p < 0.05) higher pH (4.03-4.16) and total sugar content (8.60-9.27%) while the foreign wines had significantly (p < 0.05) higher total titratable acidity (0.76-0.83%), Brix (6.98-8.04 g/100 g), alcohol (14.44-15.21% ABV), and polyphenol content (385.13-412.75 mg/L). Additionally, the domestic wines exhibited significantly (p < 0.05) lower antioxidant capacity compared to the foreign wines. Although the wines' hue angle (27.68°-41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines

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Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles.

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Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit.

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Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated.

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A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.

This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.

Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations

Malvidin-3-O-(6-O-acetyl)-glucoside is usually the most abundant acylated anthocyanin in red wines. In this work, intermolecular copigmentation of malvidin-3-O-(6-O-acetyl)-glucoside and malvidin-3-O-glucoside with three phenolic copigments was carried out in model wine solutions, and the influence of the acetylation group was evaluated emphatically using experimental and theoretical approaches. This study found that there was no distinct coloring difference in the two anthocyanins themselves; however, the hyperchromic effects were smaller in malvidin-3-O-(6-O-acetyl)-glucoside solutions with the existence of insufficient copigments. Thermodynamic analysis confirmed that malvidin-3-O-(6-O-acetyl)-glucoside showed weaker affinity (smaller K values) toward the three copigments compared with its non-acylated form. Theoretical analysis also indicated that the existence of the acetylation group changed the spatial conformations and non-covalent interactions (hydrogen bonds and van der Waals forces) of the copigmentation complexes, which might be due to the potential steric hindrance effect. In conclusion, the results revealed that the acetylation group on anthocyanin glycosyl could impede intermolecular copigmentation.

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. 'Primitivo' achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while 'Cannonau' showed the lowest total acidity. 'Corvina' had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in 'Sagrantino' (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. 'Teroldego' wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by 'Aglianico' and 'Raboso Piave', while 'Corvina', 'Nebbiolo', and 'Nerello Mascalese' were the poorest. 'Montepulciano' and 'Sangiovese' showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of 'Sangiovese' wines produced in two regions (Emilia Romagna and Toscana) that returned a 42-66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.

Phenolic Compounds as Markers of Wine Quality and Authenticity

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

Kinetic investigations of sulfite addition to flavanols

Flavanols are an important class of natural products occurring in almost all plants, fruits and vegetables; they have a great influence on wine ageing potential, astringency, colour stability and biological activities. In wine, flavanols react with sulfur dioxide ([Formula: see text]), the most widely used preservative in oenology, leading to sulfonated products. Here we report a kinetic investigation, through LC-MS quantitative measurements carried out at different pH (3 and 4) and temperature values (23, 30, 40, 50 and [Formula: see text]), of the reaction products obtained by [Formula: see text] addition to both monomeric (epicatechin and catechin) and dimeric flavanols (procyanidin B2 and procyanidin B3). The results proved that: (a) the major sulfonation route that leads quickly and in good yields to monomeric 4[Formula: see text]-sulfonated derivatives passes through the acid-catalysed depolymerisation of proanthocyanidins; (b) monomeric flavanols lead to the same 4[Formula: see text]-sulfonated products, although in a considerably slower manner, and also to other sulfonated regioisomers; (c) the kinetic data in our hands, in particular the temperature dependence of the observed rates, suggest the involvement of two completely different reaction mechanisms for the [Formula: see text] addition to dimeric and monomeric flavanol substrates; (d) direct sulfonation of epicatechin is slightly faster than that of catechin.

Varietal classification of white wines by fluorescence spectroscopy

The Slovak Tokaj region is one of the producers of high-quality white wine having protected designations of origin. The main grape varieties of this region are Furmint, Lipovina and Muscat blanc, which have specific sensory characteristics. This research work presents a strategy for the classification of three mentioned varieties of white wines using fluorescence spectroscopy with chemometrics. Emission and synchronous fluorescence spectra were obtained for bulk as well as diluted samples, principal component analysis (PCA) was applied for exploratory analysis and the scores of the selected PCs were used in linear discriminant analysis (LDA). For undiluted samples, the best PCA-LDA models based on either emission spectra excited at 370 nm or synchronous fluorescence spectra obtained at wavelength difference of 40 and 100 nm provided total correct classifications of 100, 100 and 93% for the calibration, validation and prediction steps, respectively. For diluted samples, the best PCA-LDA models (excitation at 280 nm; wavelength difference of 40 nm) again provided total correct classifications as mentioned above.

Croatian Wines from Native Grape Varieties Have Higher Distinct Phenolic (Nutraceutic) Profiles than Wines from Non-Native Varieties with the Same Geographic Origin

Croatian wines made from native (Plavac mali and Teran) and non-native grape varieties (Cabernet Sauvignon and Merlot), all grown in Croatian coastal regions, were investigated. Analyses included measurements of antioxidant activities, total phenolic contents and concentrations of non-colored phenolic compounds, chosen based on their known nutraceutical properties. Plavac mali wines were distinguished by higher antioxidant activity, total phenolic content and catechin concentrations but lower flavonol concentrations. Teran wines had higher hydroxytyrosol, myricetin and resveratrol concentrations. Merlot and Cabernet Sauvignon wines had higher flavonol concentrations (except myricetin). Canonical analysis was successful in discriminating Plavac mali from Teran wines, and both varieties were separated from non-native varieties. The results indicate distinct genetic potentials of studied varieties and enable wine authentication based on the investigated bioactive compounds.

Activity profiling of Serbian and some other European Merlot wines in inflammation and oxidation processes

Merlot are worldwide recognized red wines. Several studies show that red wines have health benefits, mainly due to their phenolic constituents. This study evaluates twelve Serbian and other five European (French, Italian, Macedonian, Slovenian, Spanish) Merlot wines in respect of their phenolic composition and biological activity. The latter was evaluated through a set of in vitro experiments related to common benefits of moderate red wine consumption in the prevention of cardiovascular diseases. Among the examined phenolics, the most abundant acid in all samples was the gallic acid (14.3-58.3 mg/L), catechin (9.1-49.3 mg/L) was the dominant flavonoid, malvidin-3-O-glucoside (2.63-66.5 mg/L) leading anthocyanin, whereas resveratrol was found in a usual concentration (0.18-4.67 mg/L). Differences determined in phenolic profiles, mainly in content of quercetin, rutin and p-coumaric acid, leaded to separation of Serbian from foreing Merlot wines. Results of standard antioxidant assays (DPPH^•, ABTS^•+ and ^•NO scavenger capacity reducing power (FRAP), lipid peroxidation) revealed French Merlot as the most potent, but also pointed out some Serbian samples. The correlation between the content of dominant phenolics and antioxidant activity was sporadic, but samples with the highest overall phenolic content, generally had higher antioxidant potential. Concentration of wines and number of cells in ant-inflammatory assay were chosen to mimic in vivo conditions. So, the potency of examined wines to decrease the production of macrophage-derived PGE₂ and TXA₂ (up to 65.5 and 47.9%, respectively), could be considered as in vitro evidence of positve health effect. Regarding the phenolic content and anti-inflammatory contribution of the most abundant compounds, no correlation was witnessed. In general, this study showed interesting potential of Serbian Merlot wines, comparable to health-promoting effects of renewed Eurepean ones.

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

Volatile aroma compounds in wines from Chinese wild/hybrid species

The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The "OAVs' aroma wheels" showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: "Jingsheng-1," "Cabernet Gernischt," "Beibinghong," and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Polyphenol compositions and concentrations in skins and seeds of five muscadine grapes (cv. “Noble”, “Alachua”, “Carlos”, “Fry”, and “Granny Val”) cultivated in the United States (Tallahassee-Florida, TA-FL) and South China (Nanning-Guangxi, NN-GX and Pu’er-Yunnan, PE-YN) were investigated, using ultra performance liquid chromatography tandem triple quadrupole time-of-flight mass spectrometry (UPLC Triple TOF MS/MS). Fourteen ellagitannins were newly identified in these muscadine grapes. The grapes grown in NN-GX accumulated higher levels of ellagic acid, methyl brevifolin carboxylate, and ellagic acid glucoside in skins, and penta-O-galloyl-glucose in seeds. In PE-YN, more flavonols were detected in skins, and higher contents of flavan-3-ols, ellagic acid, and methyl gallate were identified in seeds. Abundant seed gallic acid and flavonols were found among the grapes grown in TA-FL. Based on principal component analysis (PCA) of 54 evaluation parameters, various cultivars grown in different locations could be grouped together and vice versa for the same cultivar cultivated in different regions. This is the result of the interaction between genotype and environmental conditions, which apparently influences the polyphenol synthesis and accumulation.

Study of the polysemic term of minerality in wine: Segmentation of consumers based on their textual responses to an open-ended survey

Over the past 20years, the word "minerality" has been increasingly used in the description of wines. However, a precise definition of the concept of minerality appears to be inexistent, and no consensual meaning, even among wine professionals, can be identified. Although this word usage seems to spread out from wine professionals to consumers, research on what consumers assume about minerality is scarce. This paper aims to study the various concepts about minerality held by consumers by using an open-ended questionnaire. A total of 1697 French-speaking consumers responded to an online survey and their free answers were analysed using statistical textual methods. The clustering around latent variables (CLV) method was used, taking into account both the lexicon used and the personal characteristics of consumers to classify them. Word associativities were then computed by means of renormalized Markov associativities, generating textual networks associated to each group, as well as to personal characteristics of the consumers. Typically, the most inexperienced consumers confess to have never heard about minerality in wine. Then, young women, also endowed with little wine competences, mainly associate minerality to mineral ions as those found in bottled water. Slightly older consumers embed the concept of minerality into the idea of terroir. Finally, the most experienced consumers refer to sensory perceptions such as gunflint or acidity. Those findings are consistent with a lexical innovation process, diffusing from wine professionals to consumers, referring to the mineral kingdom (as opposed to animal or vegetal), and aiming to stress that the style of their wines has changed towards more subtlety. Beyond the specific minerality issue investigated in this paper, the methodology (CLV approach used in conjunction with renormalized Markov associativities) demonstrates its ability to generate informative clusters of textual networks, highlighting the cores of prototypical sentences, and apt to investigate the meaning of new concepts.

Authenticity Determination of Greek-Cretan Mono-Varietal White and Red Wines Based on their Phenolic Content Using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics

The assessment of wine authenticity is a critical issue that has gained a lot of interest internationally. A simple and fast method was developed for the varietal classification of Greek wines according to grape cultivar using attenuated total reflectance (ATR) Fourier transform infrared (FT-IR) spectroscopy. The phenolic content and color parameters of wine samples (n=88) made by two white (Vilana and Dafni) and two red (Kotsifali and Mandilari) grape varieties were measured and their FT-IR spectra were recorded. Principal Component Analysis (PCA) of their chemical parameters indicated that the wines can be discriminated based on their different phenolic content. The spectroscopic analysis combined with discriminant analysis of the fingerprint region of the spectra (1800-900 cm-1) resulted in complete discrimination of the grape varieties. The proposed method in comparison with the rest analytical methods is simpler, less time consuming, more economical and requires reduced quantities of chemical reagents prior to analysis.

What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

Copigmentation and enological parameters were studied in a collection of 250 red wines. Although several copigmentation studies have been performed with model solutions, little is known about the actual consequences directly in wine of anthocyanin interactions. To date, some studies have considered relationships between copigmentation and natural wine constituents, but none correlates copigmentation measurements with the real wide concentration in wine. In this work, published hypotheses based on model solutions such as phenolic acid copigmentation ability or the influence of copigmentation factors such as flavonols are empirically evaluated in a large sample of wines for the first time. The study confirms previous results obtained from solutions, whereas other factors suggested as being relevant seem to be unrelated to the studied effect at the concentration range naturally occurring in the wines studied. For instance, the important role of flavonols and hydroxycinnamic acids has been ratified, whereas ethanol, gallic acid, and some metals show significant inverse correlations with copigmentation. Unexpectedly, magnesium content in wine correlates with color, whereas the concentration of traditional copigments, such as quercetin, does not show any correlation with copigmentation.