Influence of Fermentation Method on Phenolics, Antioxidant Capacity, and Volatiles in Blackberry Wines

Analytical Letters

Volumn 45, Issue 17, 2012, Pages 2603-2622

  Gao, Jinshan ^a   Xi, Zhumei ^a   Zhang, Jingfang ^a   Guo, Zhijun ^a   Chen, Teng ^a   Fang, Yulin ^a,b   Meng, Jiangfei ^a   Zhang, Ang ^a   Li, Yajuan ^a   Liu, Jinchuan ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b SHAANXI ENGINEERING RESEARCH CENTER FOR VITI VINICULTURE   (China)

Author keywords

Antioxidant; Blackberry wine; Carbonic maceration; Phenolic; Volatile compounds

Indexed keywords

RUBUS;

EID: 84870437167     PISSN: 00032719     EISSN: 1532236X     Source Type: Journal    
DOI: 10.1080/00032719.2012.696223     Document Type: Article

References (57)

1. Acosta-Montoya, Ó., F. Vaillant, S. Cozzano, C. Mertz, A. M. Pérez, and M. V. Castro. 2010. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chem. 119: 1497-1501.
2. Amande, F., G. Mandel, I. Mandorla, and S. Almendra. 2010. Oak, dairy, nuts & other aromas, accessed September 9, 2010,http://www.wine-pages.com/guests/tom/taste5.htm
3. Ancos, B. D., G. Reglero, and M. P. Cano. 2000. Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit. J. Agr. Food Chem. 48: 873-879.
4. Andrich, G., A. Zinnai, F. Venturi, and F. Fiorentini. 2005. A tentative mathematical model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes. Ital. J. Food Sci. 17: 45-58.
5. Apak, R., K. Güçlü, B. Demirata, M. Özyürek, S. E. Çelik, B. Bektaşoǧlu, K. I. Berker, and D. Özyurt. 2007. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 12: 1496-1547.
6. Apak, R., K. G. Güçlü, M. Ozyurek, and S. E. Karademir. 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric iron reducing capability in the presence of neocuproine: CUPRAC method. J. Agr. Food Chem. 52: 7970-7981.
7. Begala, M., L. Corda, G. Podda, M. A. Fedrigo, and P. Traldi. 2002. Headspace solid-phase micro extraction gas chromatography/mass spectrometry in the analysis of the aroma constituents of "Cannonau of Jerzu" wine. Rapid Commun Mass Sp. 16: 1086-1091.
8. Benvenuti, S., F. Pellati, M. Melegari, and D. Bertelli. 2004. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 69: 164-169.
9. Bibiana, G. 2009. How fermentation type impacts the phenolic profile of red wine, accessed September 9, 2010, http://www.winebusiness.com/wbm/?go=getArticle&dataId=60865
10. Boulton, R. B., V. L. Singleton, L. F. Bission, and A. Zhao. 2001. Winemaking Science-Principles and Applications (Translated). Beijing: Light Industry.
11. Brand, W. W., M. E. Cuvelier, and C. Berset. 1995. Use of a free radical method to evaluate antioxidant activity using the DPPH free radical method, Lebensmittel Wissenchaft und Technologie. Food Sci. Tech. 28: 25-30.
12. Camara, J. S., M. A. Alves, and J. C. Marques. 2006. Changes in volatile composition of Madeira wines during their oxidative ageing. Anal. Chim. Acta. 563: 188-197.
13. Chen, J., J. Kan, and R. S. Yang. 2010. Gas chromatography-mass spectrometric analysis of aroma components in mulberry from different varieties. Food Sci. 31: 239-243.
14. Cho, M. J., L. R. Howard, R. L. Prior, and J. R. Clark. 2004. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry. J. Sci. Food Agr. 84: 1771-1782.
15. Delcour, J. A., and D. J. Devarebeke. 1985. A new colorimetric assay for flavonoids in pilsner beers. J. I. Brewing. 91: 37-40.
16. Du, X. F., C. E. Finn, and M. C. Qian. 2010. Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries. Food Chem.119: 1127-1134.
17. Escudero, A., B. Gogorza, M. A. Melús, N. Ortín, J. Cacho, and V. Ferreira. 2004. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J. Agric. Food Chem. 52: 3516-3524.
18. Esti, M., and P. Tamborra. 2006. Influence of winemaking techniques on aroma precursors. Anal. Chim. Acta. 563: 173-179.
19. Fang, Y. L., J. F. Meng, A. Zhang, J. C. Liu, T. F. Xu, and W. L. Yu. 2011. Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards. J. Sci. Food Agr. 91: 749-757.
20. Fang, Y. L., L. Zhang, and J. Q. Song. 2007. Black berries and its fermentation products volatile components analysis. Forestry Sci. 43: 133-138.
21. Ferreira, V., R. Lápez, and J. F. Cacho. 2000. Quantitative determination of the odorants of young red wines from different grape varieties. J. Sci. Food Agric. 80: 1659-1667.
22. Garde-Cerdán, T., C. Lorenzo, J. M. Carot, J. M. Jabaloyes, M. D. Esteve, and M. R. Salinas. 2008. Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols. Food Chem. 111: 1025-1031.
23. Giusti, M. M., and R. E. Wrolstad. 2001. Anthocyanins characterization and measurement with UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry, ed. R. E. Wrolstad. New York, NY: John Wiley and Sons.
24. Gursoya, N., C. Sarikurkcub, M. Cengizc, and M. H. Solakd. 2009. Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species. Food Chem. Toxicol. 47: 2381-2388.
25. Hornsey, I. 2007. The chemistry and biology of winemaking. In The Royal Society of Chemistry, (p. 188). Cambridge, UK: Press.
26. Howard, K. L., J. H. Mike, and R. Riesen. 2005. Validation of a solid-phase microextraction method for headspace analysis of wine aroma components. Am. J. Enol. Vitic. 56: 37-45.
27. Howe, C. 2011. Blackberry wine. Library J. 136 (13): 127-127.
28. Jackson, R. S. 2000. Wine science: Principles, Practice, Perception. San Diego, USA: Academic Press.
29. Jayaprakasha, G. K., B. Girennavar, and B. S. Patil. 2008. Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems. Bioresource Technol. 99: 4484-4494.
30. Johnson, M. H., and de M. E. Gonzalez. 2012. Comparison of chemical composition and antioxidant capacity of commercially available Blueberry and Blackberry wines in Illinois. J. Food Sci. 77 (1): C141-C148.
31. Juanola, R., L. Guerrero, D. Subirá, V. Salvadó, S. Insa, J. A. Garcia Regueiro, and E. Anticó. 2004. Relationship between sensory and instrumental analysis of 2, 4, 6-trichloroanisole in wine and cork stoppers. Anal. Chim. Acta. 513: 291-297.
32. Kafkas, E., T. Cabaroǧlu, S. Selli, A. Bozdoǧan, M. Kürkçüoǧlu, S. Paydaş, and K. H. C. Başer. 2006. Identification of volatile flavour compounds of strawberry wine using solid phase microextraction techniques by gas chromatography-mass spectrometry. Flavour Fragr. 21: 68-71.
33. Koca, I., and B. Karadeniz. 2009. Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Sci. Hortic. 121: 447-450.
34. Lachman, J., M. Śulc, and M. Schilla. 2007. Comparison of the total antioxidant status of Bohemian wines during the wine-making process. Food Chem. 103: 802-807.
35. Li, H., H. Wang, C. L. Yuan, and S. S. Wang. 2005. Wine Chemistry. Beijing: Science Press.
36. Mudnic, I., D. Budimir, D. Modun, G. Gunjaca, I. Generalic, D. Skroza, V. Katalinic, I. Ljubenkov, and M. Boban. 2012. Antioxidant and vasodilatory effects of blackberry and grape wines. J. Med. Food. 15 (3): 315-321.
37. Ohloff, G.1994. The Fashion of Odors and their Chemical Perspectives, Scent and Fragrances. Berlin: Springer-Verlag.
38. Pellegrini, N., M. Serafini, B. Colombi, D. D. Rio, S. Salvatore, M. Bianchi, and F. Brighenti. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy by three different in vitro assays. J. Nutr. 133: 2812-2819.
39. Ramchandani, A. G., R. S. Chettiyar, and S. S. Pakhale. 2010. Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes. Food Chem. 119: 298-305.
40. Rapp, A. 1988. Micro-element analysis in wine and grapes. In Wine Analysis, eds. H. F. Linskens, H. F. Jackson, and L. S. Conte. Berlin: Springer-Verlag.
41. Schwab, W., and P. Schreier. 2002. Enzymatic formation of flavor volatiles from lipids. In Lipid Biotechnology, eds. T. M. Kuo and H. W. Gardner. New York, NY: Marcel Dekker.
42. Seeram, N. P., L. S. Adams, Y. Zhang, R. Lee, D. Sand, and H. S. Scheuller. 2006. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J. Agr. Food Chem. 54: 9329-9339.
43. Shahidi, F., and M. Naczk. 1995. Food Phenolics: Sources, Chemistry, Effects, Applications. Lancaster, PA: Technomic Publishing Company.
44. Shi, Q. L. 2006. The Study on Aroma Components and Clarification Technology of Fermented Mulberry Wine. doi:CNKI:CDMD:2.2006.179712.
45. Siddhuraju, P., and K. Becker. 2007. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata(L.) Walp.) seed extracts. Food Chem. 101: 10-19.
46. Singleton, V. L., and J. A. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Viticult. 16: 144-158.
47. Spranger, M. I., M. C. Clímaco, B. Sh. Sun, N. Eiriz, C. Fortunato, A. Nunes, L. M. Conceição, A. M. Luísa, and A. P. Belchior. 2004. Differentiation of red winemaking technologies by phenolic and volatile composition. Anal. Chim. Acta 513: 151-161.
48. Sroka, Z., and W. Cisowski. 2003. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem. Toxicol. 41: 753-758.
49. Strik, B. C., J. R. Clark, C. E. Finn, and M. P. Banados. 2007. Worldwide blackberry production. Hort. Technol. 17: 205-213.
50. Tiwari, B. K., C. P. O'Donnell, K. Muthukumarappan, and P. J. Cullen. 2009. Anthocyanin and colour degradation in ozone treated blackberry juice. Innov. Food Sci. Emerg. 10: 70-75.
51. Villaño, D., M. S. Fernández-Pachón, A. M. Troncoso, and M. C. García-Parrilla. 2006. Influence of enological practices on the antioxidant activity of wines. Food Chem. 95: 394-404.
52. Wang, W. D., and Sh. Y. Xu. 2006. Blackberry juice enzyme to clarify the process. Food Ferment. Ind. 32: 156-159.
53. Wang, W. D., Sh. Y. Xu, and M. K. Jin. 2009. Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice. Int. J. Food Sci. Tech. 44: 2342-2349.
54. Xie, X. M., X. W. Ding, and J. Q. Chen. 2001. Research on the capability of the extract of Rosa Laevigata scavenging out of body. Food Sci. 22: 30-33.
55. Xu, H. D., L. P. Kou, and L. Jiang. 2004. Blackberry dry wine brewing process research. J. NW Forest. U. 19: 113-115.
56. Zanoni, B., S. Siliani, V. Canuti, I. Rosi, and M. Bertuccioli. 2010. A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation. Int. J. Food Sci. Tech. 45: 2080-2088.
57. Zhang, M., Q. Xu, C. Duan, W. Qu, and Y. Wu. 2007. Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet Varieties in China. J. Food Sci. 72: C248-C252.