The Main Polyphenolics in Grape Berry and Their Influencing Factors
0
Citation
0
Reference
20
Related Paper
Abstract:
The main polyphenols compounds in grape berry such as phenolic acids, flavonols, flavanols, flavanonols,anthocyanins were reviewed in this paper. The classes and contents of the polyphenols vary with some intrinsic factors such asthe grape species, the varieties and the different parts of the grape berry. At the same time, some external factors such as the light,the temperature and the cultivation measures also influence the contents of polyphenols in grape berry apparently.Keywords:
Flavonols
Grape seed
Cite
Grape berry phenolic compounds are widely described in literature. Phenolics can be divided into two main groups: flavonoids and non-flavonoids, of which the flavonoids are the most important. The two bestknown groups of flavonoids are the anthocyanins and condensed tannins (also called proanthocyanidins). Anthocyanins are responsible for the red colour in grapes. The condensed tannins (proanthocyanidins) are responsible for some major wine sensorial properties (astringency, browning, and turbidity) and areinvolved in the wine ageing processes. This review summarises flavonoid synthesis in the grape berry and the impact of environmental factors on the accumulation rate during ripening of each of the flavonoids. The impact of the accumulated flavonoids in grapes and the resulting impact on the sensorial aspects of the wine are also discussed.
Browning
Anthocyanidins
Cite
Citations (40)
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds. Since the 1960s, this subject has been widely studied by a large number of researchers covering different types of wine, climate conditions, growing practices, and grape varieties. As these works have been conducted under different conditions, the data collected can be conflicting. Moreover, even though the biosynthesis of the major proanthocyanidins units (+)-catechin and (−)-epicatechin is well-known, the mechanism of their polymerization remains unexplained. This is why the question remains: what factors influence the biosynthesis, the quantity, and the distribution of tannins in grape seeds and how can winemaking processes impact the extractability of seed tannins in wine?
Grape wine
Grape seed
Tannin
Cite
Citations (88)
Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties.
Winemaking
Vineyard
Pectin
Ripeness
Oenology
Grape seed
Cite
Citations (26)
Grape wine
Component (thermodynamics)
Cite
Citations (29)
A bstract : Two chemical classes of flavonoids, the flavan‐3‐ols (catechins and proanthocyanidins) and the anthocyanins, are the natural antioxidants present at the highest concentration in red grape and wine. In the berry, the anthocyanins are localized in the skins, similarly to other highly bioactive phenolics of grape such as the resveratrols and the flavonols, while the flavan‐3‐ols are contained both in the skins and seeds. During winemaking, only a fraction of the grape flavonoids are selectively extracted into the wine, with a time course and a final yield strongly depending on the grape variety. The knowledge of the diverse and cultivar‐specific characteristics of the grape is therefore critical to the appropriate design of the winemaking process. By means of a selective extraction method specifically designed to mimic the winemaking process, it was possible to analyze the “phenolic potential of red grape,” thus obtaining quantitative information about amount and localization of the extractable flavonoids in the grape. Twenty‐five high‐quality red grape cultivars ( V. vinifera ) were studied, including 4 of the worldwide leading cultivars and 21 Italian cultivars with the highest reputation for the production of both young and aged premium red wines. The results clearly indicate that the grape variety plays a central role in determining both the absolute amount of the flavonoids, and the distribution between the berry skin and seeds of the flavan‐3‐ols. The very high biodiversity of the red grape cultivars in terms of flavonoids indicate a largely under‐exploited opportunity to produce a range of diverse premium wines with optimized levels of natural antioxidants.
Winemaking
Flavonols
Cite
Citations (107)
The effect of grape stems in winemaking was discussed with reference to the composition of grape stems affectingthe wine quality, comparison of phenolic compounds in different parts of grape and the effect of grape stems on wine quality.Addition of grape stems, especially dried grape stems, in the maceration stage can increase the content of phenolic compounds inthe resulting wines, and the flavor of wine can also be influenced. In addition, the addition of steamed stems can increase the levelof flavonoid phenolic detectable in the wine.
Winemaking
Maceration (sewage)
Grape wine
Wine color
Aroma of wine
Wine grape
Cite
Citations (0)
Wine contains complex compounds,in which the grape polyphenols play determinative roles for wine quality. This review summarizes the researches on grape polyphenols and their application in judging the maturity of wine grapes. The previous studies indicated that the grape polyphe-nols content in wine grape could be used for the judgment of grape maturity,which had guiding significance for wine grape harvesting.
Grape wine
Wine grape
Grape seed
Cite
Citations (1)
Polyphenols are the main contributors for the wines color and also for others characteristics of wines such as astringency and bitterness. Samples of wines (red and white) were analyzed following to assess their polyphenols and anthocyanin's content in relation with their color characteristics. The properties of red (Fetească Neagră) and white wines (Fetească Albă from Cotnari vineyard) were compared to the wine made of grape hybrid cultivar Othello. Also the grape must obtained of hybrid cultivar Othello was analyzed. Polyphenols and anthocyanins were assessed by UV-VIS spectrophotometric methods. Polyphenols content was analyzed using Folin-Ciocalteu method and was expressed as gallic acid. Calibration with gallic acid as standard polyphenolic substance was previously performed. The method for determining anthocyanins is based on their property to be discolored by sulfites. Permanganate index was also determined to evaluate the reducing characteristics of wines by titration against potassium permanganate in the presence of Indigo carmine as redox indicator. Glories chromatic parameters such as color intensity, tonality, %Yellow, %Red and %Blue were established. Polyphenol of the analyzed wines ranged between 47-2653 mg/L polyphenols while the anthocyanins were 0-245 mg/L. Permanganate index was in the range of 14-87 ml KMnO 4 /L. The polyphenols content of the wine made of hybrid cultivar Othello was lower than that of red wine (Fetească Neagră). The color intensity was significant lower than that of Feteasca Neagră wines.
Wine color
Colorimetry
Vineyard
Cite
Citations (0)
This chapter contains sections titled: Introduction The LC/MS of Non-Anthocyanic Polyphenols of Grape The LC/MS of Non-Anthocyanic Polyphenols of Wine Liquid-Phase MS of Grape Anthocyanins The LC/MS of Anthocynanis Derivatives in Wine The MALDI–TOF of Grape Procyanidins References
Grape wine
Grape seed
Cite
Citations (13)