Effect of winemaking practices on color indexes and selected bioactive phenolics of aglianico wine

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Gambuti, A ^a   Strollo, D ^a   Erbaggio, A ^a   Lecce, L ^b   Moio, L ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Enzymatic treatment; Maceration time; Phenolic compounds; SO2; Wood aging

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CATECHIN; PECTIN; PHENOL DERIVATIVE; QUERCETIN; RESVERATROL; RUTOSIDE; STILBENE DERIVATIVE; SULFUR DIOXIDE;

ADULT; ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ITALY; METABOLISM; METHODOLOGY; PHYSIOLOGY; TASTE; TIME; VISCOSITY; WINE;

ADULT; ANTHOCYANINS; ANTIOXIDANTS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; ITALY; PECTINS; PHENOLS; QUERCETIN; RUTIN; STILBENES; SULFUR DIOXIDE; TASTE; TIME FACTORS; VISCOSITY; VITIS; WINE;

EID: 36348968295     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00536.x     Document Type: Article

References (46)

1. Bakker J, Bellworthy SJ, Reader HP, Watkins SJ. 1999. Effect of enzymes during vinification on color and sensory properties of Port wines. Am J Enol Vitic 50 (3 271 6.
2. Baur JA, Pearson KJ, Price NL, Jamieson HA, Lerin C, Kalra A, Prabhu VV, Allard JS, Lopez-Lluch G, Lewis K, Pistell PJ, Poosala S, Becker KG, Boss O, Gwinn D, Wang M, Ramaswamy S, Fishbein KW, Spencer RG, Lakatta EG, Le Couteur D, Shaw RJ, Navas P, Puigserver P, Ingram DK, de Cabo R, Sinclair DA. 2006. Resveratrol improves health and survival of mice on a high-calorie diet. Nature 444 (7117 337 42.
3. Boulton R. 2001. The copigmentation of antocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic 52 (2 67 87.
4. Brossaud F, Cheynier V, Noble AC. 2001. Bitterness and astringency of grape and wine polphenols. Aus J Gr Wine Res 7 (1 33 9.
5. Castellari M, Arfelli G, Riponi C, Amati A. 1998. Evolution of phenolic compounds in red winemaking affected by must oxygenation. Am J Enol Vitic 49 (1 91 4.
6. Castellari M, Piermattei B, Arfelli G, Amati A. 2001. Influence of aging conditions on the quality of red Sangiovese wine. J Agric Food Chem 49 : 3672 6.
7. Cheynier V, Hidalgo Arellano I, Souquet JM, Moutounet M. 1997. Estimation of the oxidative changes in phenolic compounds of Carignane during winemaking. Am J Enol Vitic 48 (2 225 8.
8. Cheynier V, Dueñas-Paton Montserrat, Salas E, Maury C, Souquet JM, Sarni-Manchado P, Fulcrand H. 2006. Structure and properties of wine pigments and tannins. Am J Enol Vitic 57 (3 298 305.
9. Damianaki A, Bakogeorgou E, Kampa M, Notas G, Hatzoglou A, Panagiotou S, Gemetzi C, Kouroumalis E, Martin PM, Castanas E. 2000. Potent inhibitory action of red wine polyphenols on human breast cancer cells. J Cell Biochem 78 (3 429 41.
10. Darias-Martìn J, Carrillo M, Diaz E, Boulton B. 2001. Enhancement of red wine color by pre-fermentation addition of copigments. Food Chem 73 : 217 20.
11. Del Bas JM, Fernandez-Larrea J, Blay M, Ardevol A, Salvado MJ, Arola L, Blade C. 2005. Grape seed procyanidins improve atherosclerotic risk index and induce liver CYP7A1 and SHP expression in healthy rats. FASEB J (3 479 81.
12. Es-Safi NE, Cheynier V, Moutounet M. 2002. Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods. J Agric Food Chem 50 : 5571 85.
13. Frankel EN, Waterhouse AL, Teissedre PL 1995. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J Agric Food Chem 43 : 890 4.
14. Glories Y. 1984. La couleur des vins rouges. 1° e 2° partie. Conn Vigne Vin 18 : 253 71.
15. Goldberg DM, Karumankiri A, Diamandis EP, Soleas G, Ng E. 1996. Method to assay the concentrations of phenolic constituents of biological interest in wines. Anal Chem 68 : 1688 94.
16. Gòmez-Plaza E, Gil-Munoz R, Lòpez-Roca JM, Martìnez-Cutillas A, Fernàndez-Fernàndez JI. 2002. Maintenance of color composition of a red wine during storage. Influence of prefermentative practices, maceration time and storage. Lebensm-Wiss u Technol 35 : 46 53.
17. Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Kadota T, Koda T, Nakamura M, Imaida K, Ito N, Shirai T. 2001. Pronounced inhibition by a natural anthocyanin, purple corn color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine. Cancer Lett 171 (1 17 25.
18. Hou L, Zhou B, Yang L, Liu ZL. 2004. Inhibition of human low density lipoprotein oxidation by flavonols and their glycosides. Chem Phys Lipids 129 (2 209 19.
19. Jeandet P, Bessis R, Maume BF, Meunier P, Peyron D, Trollat P. 1995. Effect of enological practices on the resveratrol isomer contents of wine. J Agric Food Chem 43 : 316 9.
20. Kadim D, Mannheim CH. 1999. Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels. Am J Enol Vitic 50 (1 33 9.
21. Kampa M, Hatzoglou A, Notas G, Damianaki A, Bakogeorgou E, Gemetzi C, Kouroumalis E, Martin PM, Castanas E. 2000. Wine antioxidant polyphenols inhibit the proliferation of human prostate cancer cell lines. Nutr Cancer 37 (2 223 33.
22. Lesschaeve I, Noble AC. 2005. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. Am J Clin Nutr 81 : 330S 5S.
23. Marambaud P, Zhao H, Davies P. 2005. Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides. J Biol Chem 280 (45 37333 82.
24. Mattivi F, Nicolini G. 1993. Influenza della tecnica di vinificazione sul contenuto di resveratrolo dei vini. L'Enotecnico 7/8 : 81 8.
25. Mattivi F, Remiero F, Korhammer S. 1995. Isolation, characterization and evolution in red wine vinification of resveratrol monomers. J Agric Food Chem 43 : 1820 3.
26. Official European Methods. 1990. Reg. CEE n.2.676/90 Metodi ufficiali di analisi CEE da utilizzare nel settore del vino.
27. Okuda T, Yokotsuka K 1996. trans-Resveratrol concentrations in berry skins and wines from grapes grown in Japan. Am J Enol Vitic 47 (1 93 9.
28. Pardo F, Salinas MR, Alonso GL, Navarro G, Huerta MD. 1999. Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines. Food Chem 67 (2 135 42.
29. Pezet R, Cuenat Ph. 1996. Resveratrol in wine: extraction from skin during fermentation and post-fermentation standing of must from Gamay grapes. Am J Enol Vitic 47 (3 287 90.
30. Poussier M, Guilloux-Benatier M, Torres M, Heras E, Adrian M. 2003. Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content. Am J Enol Vitic 54 (4 261 66.
31. Puech JL, Feuillat F, Mosedale JR. 1999. The tannins of oak heartwood: structure, properties, and their influence on wine flavor. Am J Enol Vitic 50 (4 469 78.
32. Revilla I, Gonzàles-SanJosé ML. 2003. Compositional changes during the storage of red wines treated with pectolytic enzymes: low molecular-weight phenols and flava-3-ol derivative levels. Food Chem 80 : 205 14.
33. Ribereau-Gayon P, Stonestreet E. 1965. Le dosage des anthocyanes dans les vins rouges. Bull Soc Chim 9 : 2649 52.
34. Ribereau-Gayon P, Stonestreet E. 1966. Le dosage des tanins du vin rouge et la determination de leur structure. Chimie Anal 48 : 188 92.
35. Robichaud JL, Noble AC. 1990. Astringency and bitterness of selected phenolics in wine. J Sci Food Agric 53 : 343 53.
36. Scudamore-Smith PD, Hooper RL, McLaran ED. 1990. Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact. Am J Enol Vitic 41 (1 57 68.
37. Siemann EH, Creasy LL. 1992. Concentration of the phytoalexin resveratrol in wine. Am J Enol Vitic 43 : 49 52.
38. Sipiora MJ, Gutièrrez Granda MJ. 1998. Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain. Am J Enol Vitic 49 (2 152 62.
39. Smith A, Noble AC. 1997. Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid. Food Qual Pref 9 (3 139 44.
40. Soleas GJ, Goldberg DM, Karumanchiri A, Diamandis EP, Ng E. 1995. Influence of viticultural and enological factors on changes in cis- and trans-resveratrol in commercial wines. J Wine Res 6 (2 107 21.
41. Soleas GJ, Grass L, Josephy PD, Goldberg DM, Diamandis EP. 2002. A comparison of the anticarcinogenic properties of four red wine polyphenols. Clin Biochem 35 (2 119 24.
42. Vitaglione P, Sforza S, Galaverna G, Ghidini C, Caporaso N, Vescovi PP, Fogliano V, Marchelli R. 2005. Bioavailability of trans-resveratrol from red wine in humans. Mol Nutr Food Res 49 (5 495 504.
43. Vivas N, Glories Y. 1996. Role of oak wood ellagitannins in the oxidation process of red wines during aging. Am J Enol Vitic 47 (1 103 7.
44. Wightman JD, Price SF, Watson BT, Wrolstad RE. 1997. Some effect of processing enzymes on anthocyanins and phenolics in Pinot Noir and Cabernet Sauvignon wines. Am J Enol Vitic 48 (1 39 48.
45. Yokotsuka K, Singleton VL. 1997. Disappearance of anthocyanins as grape juice is prepared and oxized with PPO and PPO substrates. Am J Enol Vitic 48 (1 13 25.
46. Zimman A, Joslin WS, Lyon ML, Meier J, Waterhouse AL. 2002. Maceration variables affecting phenolic composition in commercial-scale Cabernet Sauvignon winemaking trials. Am J Enol Vitic 53 (2 93 8.