Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies
The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolonged maceration) on the phenolic content and...
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| Veröffentlicht in: | Journal of food science 2009-04, Vol.74 (3), p.C258-C267 |
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| creator | Baiano, A Terracone, C Gambacorta, G La Notte, E |
| description | The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolonged maceration) on the phenolic content and antioxidant activity of Primitivo musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH, β-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on the method applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignée, and addition of tannins showed the highest antioxidant activities according to DPPH and β-carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin. Practical Applications: It is well known that a moderate consumption (equivalent to 2 glasses per day) of red wine is actually recommended since it appears associated with a decreased incidence of cardiovascular diseases. The mechanisms involved in this protective effect are not completely understood although they appear related to the presence of phenolic compounds. To increase the intake of these compounds without increase of the wine consumption, it is necessary to improve their extraction during maceration. This study could represent a helpful tool for wineries aimed to know the way to increase the antioxidant content of their wines, thus changing them in functional beverages and prolonging their shelf life. |
| doi_str_mv | 10.1111/j.1750-3841.2009.01101.x |
| format | Article |
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Three methods for the determination of the antioxidant activity were compared: DPPH, β-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on the method applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignée, and addition of tannins showed the highest antioxidant activities according to DPPH and β-carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin. Practical Applications: It is well known that a moderate consumption (equivalent to 2 glasses per day) of red wine is actually recommended since it appears associated with a decreased incidence of cardiovascular diseases. The mechanisms involved in this protective effect are not completely understood although they appear related to the presence of phenolic compounds. To increase the intake of these compounds without increase of the wine consumption, it is necessary to improve their extraction during maceration. This study could represent a helpful tool for wineries aimed to know the way to increase the antioxidant content of their wines, thus changing them in functional beverages and prolonging their shelf life.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2009.01101.x</identifier><identifier>PMID: 19397711</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>anthocyanins ; Anthocyanins - analysis ; antioxidant activity ; Antioxidants ; Antioxidants - analysis ; Antioxidants - pharmacology ; Benzothiazoles ; beta Carotene ; Biological and medical sciences ; Biphenyl Compounds ; Cardiovascular disease ; chemical composition ; cryo-maceration ; delayed punching-down ; delestage ; ellagic-skin-seed tannins ; exocarp ; Fermented food industries ; flavans ; flavonoids ; Flavonoids - analysis ; food composition ; Food Handling - methods ; Food industries ; food processing quality ; Food science ; Food Technology - methods ; Functional foods & nutraceuticals ; Fundamental and applied biological sciences. Psychology ; grape must ; grape seed tannins ; grape seeds ; heat treatment ; maceration ; malvidin ; must ; phenolic compounds ; Phenols - analysis ; phytochemicals ; Picrates ; red wines ; saignee ; Seeds - chemistry ; sensory properties ; Studies ; Sulfonic Acids ; tannins ; Tannins - administration & dosage ; traditional technology ; vinification ; Vitis - chemistry ; wine ; Wine - analysis ; wine quality ; winemaking ; Wineries & vineyards ; Wines ; Wines and vinegars</subject><ispartof>Journal of food science, 2009-04, Vol.74 (3), p.C258-C267</ispartof><rights>2009 Institute of Food Technologists</rights><rights>2009 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Apr 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5181-40a7d77f5f5ff5e74ec132012a9b74f8154a372e2c818762715d2616b595610f3</citedby><cites>FETCH-LOGICAL-c5181-40a7d77f5f5ff5e74ec132012a9b74f8154a372e2c818762715d2616b595610f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2009.01101.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2009.01101.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21404391$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19397711$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Baiano, A</creatorcontrib><creatorcontrib>Terracone, C</creatorcontrib><creatorcontrib>Gambacorta, G</creatorcontrib><creatorcontrib>La Notte, E</creatorcontrib><title>Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolonged maceration) on the phenolic content and antioxidant activity of Primitivo musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH, β-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on the method applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignée, and addition of tannins showed the highest antioxidant activities according to DPPH and β-carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin. Practical Applications: It is well known that a moderate consumption (equivalent to 2 glasses per day) of red wine is actually recommended since it appears associated with a decreased incidence of cardiovascular diseases. The mechanisms involved in this protective effect are not completely understood although they appear related to the presence of phenolic compounds. To increase the intake of these compounds without increase of the wine consumption, it is necessary to improve their extraction during maceration. This study could represent a helpful tool for wineries aimed to know the way to increase the antioxidant content of their wines, thus changing them in functional beverages and prolonging their shelf life.</description><subject>anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - pharmacology</subject><subject>Benzothiazoles</subject><subject>beta Carotene</subject><subject>Biological and medical sciences</subject><subject>Biphenyl Compounds</subject><subject>Cardiovascular disease</subject><subject>chemical composition</subject><subject>cryo-maceration</subject><subject>delayed punching-down</subject><subject>delestage</subject><subject>ellagic-skin-seed tannins</subject><subject>exocarp</subject><subject>Fermented food industries</subject><subject>flavans</subject><subject>flavonoids</subject><subject>Flavonoids - analysis</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>Food science</subject><subject>Food Technology - methods</subject><subject>Functional foods & nutraceuticals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grape must</subject><subject>grape seed tannins</subject><subject>grape seeds</subject><subject>heat treatment</subject><subject>maceration</subject><subject>malvidin</subject><subject>must</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>phytochemicals</subject><subject>Picrates</subject><subject>red wines</subject><subject>saignee</subject><subject>Seeds - chemistry</subject><subject>sensory properties</subject><subject>Studies</subject><subject>Sulfonic Acids</subject><subject>tannins</subject><subject>Tannins - administration & dosage</subject><subject>traditional technology</subject><subject>vinification</subject><subject>Vitis - chemistry</subject><subject>wine</subject><subject>Wine - analysis</subject><subject>wine quality</subject><subject>winemaking</subject><subject>Wineries & vineyards</subject><subject>Wines</subject><subject>Wines and vinegars</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkl1v0zAUhi0EYmXwFyBCgrsEH3_EDheTqkIHaMBEN3ZpuYnTuUvsEqfQ_nucpSoSN2Bf-Bz7Oa_s8xqhBHAGcbxZZyA4TqlkkBGMiwwDYMh2D9DkePAQTTAmJAVg4gQ9CWGNh5zmj9EJFLQQAmCCzOWtcb6xZTLzrjeuT7Srkqnrrd_ZSsd8Wvb2p-33ia-Ty862NqY-ubHOvI017UZ3NniX6Na71f12q-9sDK9MeRuV_cqa8BQ9qnUTzLPDeoqu5--vZh_Si6_nH2fTi7TkICFlWItKiJrHWXMjmCmBEgxEF0vBagmcaSqIIaUEKXIigFckh3zJC54Drukpej3qbjr_Y2tCr1obStM02hm_DSoXIJgk-J8gZUQyWfAIvvwLXPtt5-IjFBSMgSQ8j5AcobLzIXSmVpvYKN3tFWA1GKbWavBFDb6owTB1b5jaxdLnB_3tsjXVn8KDQxF4dQB0KHVTd9qVNhw5AgwzWgzc2cj9so3Z__cF1Kf5u8UQRoF0FLChN7ujgO7uYtuo4Ormy7laFN8Jnn2bq8-RfzHytfZKr-IvUNeLaBbFkAMROaO_AfC1x8s</recordid><startdate>200904</startdate><enddate>200904</enddate><creator>Baiano, A</creator><creator>Terracone, C</creator><creator>Gambacorta, G</creator><creator>La Notte, E</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>200904</creationdate><title>Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies</title><author>Baiano, A ; Terracone, C ; Gambacorta, G ; La Notte, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5181-40a7d77f5f5ff5e74ec132012a9b74f8154a372e2c818762715d2616b595610f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - pharmacology</topic><topic>Benzothiazoles</topic><topic>beta Carotene</topic><topic>Biological and medical sciences</topic><topic>Biphenyl Compounds</topic><topic>Cardiovascular disease</topic><topic>chemical composition</topic><topic>cryo-maceration</topic><topic>delayed punching-down</topic><topic>delestage</topic><topic>ellagic-skin-seed tannins</topic><topic>exocarp</topic><topic>Fermented food industries</topic><topic>flavans</topic><topic>flavonoids</topic><topic>Flavonoids - analysis</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>Food science</topic><topic>Food Technology - methods</topic><topic>Functional foods & nutraceuticals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grape must</topic><topic>grape seed tannins</topic><topic>grape seeds</topic><topic>heat treatment</topic><topic>maceration</topic><topic>malvidin</topic><topic>must</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>phytochemicals</topic><topic>Picrates</topic><topic>red wines</topic><topic>saignee</topic><topic>Seeds - chemistry</topic><topic>sensory properties</topic><topic>Studies</topic><topic>Sulfonic Acids</topic><topic>tannins</topic><topic>Tannins - administration & dosage</topic><topic>traditional technology</topic><topic>vinification</topic><topic>Vitis - chemistry</topic><topic>wine</topic><topic>Wine - analysis</topic><topic>wine quality</topic><topic>winemaking</topic><topic>Wineries & vineyards</topic><topic>Wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baiano, A</creatorcontrib><creatorcontrib>Terracone, C</creatorcontrib><creatorcontrib>Gambacorta, G</creatorcontrib><creatorcontrib>La Notte, E</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baiano, A</au><au>Terracone, C</au><au>Gambacorta, G</au><au>La Notte, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2009-04</date><risdate>2009</risdate><volume>74</volume><issue>3</issue><spage>C258</spage><epage>C267</epage><pages>C258-C267</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolonged maceration) on the phenolic content and antioxidant activity of Primitivo musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH, β-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on the method applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignée, and addition of tannins showed the highest antioxidant activities according to DPPH and β-carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin. Practical Applications: It is well known that a moderate consumption (equivalent to 2 glasses per day) of red wine is actually recommended since it appears associated with a decreased incidence of cardiovascular diseases. The mechanisms involved in this protective effect are not completely understood although they appear related to the presence of phenolic compounds. To increase the intake of these compounds without increase of the wine consumption, it is necessary to improve their extraction during maceration. This study could represent a helpful tool for wineries aimed to know the way to increase the antioxidant content of their wines, thus changing them in functional beverages and prolonging their shelf life.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>19397711</pmid><doi>10.1111/j.1750-3841.2009.01101.x</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of food science, 2009-04, Vol.74 (3), p.C258-C267 |
| issn | 0022-1147 1750-3841 |
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| subjects | anthocyanins Anthocyanins - analysis antioxidant activity Antioxidants Antioxidants - analysis Antioxidants - pharmacology Benzothiazoles beta Carotene Biological and medical sciences Biphenyl Compounds Cardiovascular disease chemical composition cryo-maceration delayed punching-down delestage ellagic-skin-seed tannins exocarp Fermented food industries flavans flavonoids Flavonoids - analysis food composition Food Handling - methods Food industries food processing quality Food science Food Technology - methods Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology grape must grape seed tannins grape seeds heat treatment maceration malvidin must phenolic compounds Phenols - analysis phytochemicals Picrates red wines saignee Seeds - chemistry sensory properties Studies Sulfonic Acids tannins Tannins - administration & dosage traditional technology vinification Vitis - chemistry wine Wine - analysis wine quality winemaking Wineries & vineyards Wines Wines and vinegars |
| title | Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies |
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