Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy

Innovative Food Science and Emerging Technologies

Volumn 43, Issue , 2017, Pages 54-59

  Gambacorta, Giuseppe ^a   Trani, Antonio ^a   Punzi, Rossana ^a   Fasciano, Cristina ^a   Leo, Raffaele ^b   Fracchiolla, Giuseppe ^b   Faccia, Michele ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Industrie Fracchiolla   (Italy)

Author keywords

Anthocyanins; Fermenter pilot plant; Polyphenols; Red winemaking; Ultrasounds

Indexed keywords

ANTHOCYANINS; ENERGY UTILIZATION; EXTRACTION; FERMENTERS; FLAVONOIDS; PILOT PLANTS; PLANTS (BOTANY); STAINLESS STEEL; TRANSDUCERS; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; DELIVERY SYSTEMS; POLYPHENOLS; PROANTHOCYANIDINS; RED WINEMAKING; SENSORY CHARACTERISTICS; TOTAL POLYPHENOLS; ULTRASOUND GENERATOR;

ENVIRONMENTAL IMPACT;

EID: 85026667342     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.07.029     Document Type: Article

References (32)

1. Baiano, A., Terracone, C., Gambacorta, G., La Notte, E., Phenolic content and antioxidant activity of Primitivo wine: Comparison among winemaking technologies. Journal of Food Science 74:3 (2009), C258–C267.
2. Bates, D., Patist, A., Industrial applications of high power ultrasonics in the food, beverage and wine industry in case studies in novel food processing technologies: Innovations in processing, packaging, and predictive modelling. Doona, C.J., Kustin, K., Feeherry, F.E., (eds.) Food science, technology and nutrition Woodhead Publishing Series, Vol. 197, 2010, Cavitus Pty Ltd., Crafers, 119–138.
3. Boulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture 52:2 (2001), 67–87.
4. Carrera, C., Ruiz-Rodríguez, A., Palma, M., Barroso, C.G., Ultrasound assisted extraction of phenolic compounds from grapes. Analytica Chimica Acta 732 (2012), 100–104.
5. Coletta, A., Trani, A., Faccia, M., Punzi, R., Dipalmo, T., Crupi, P., Gambacorta, G., Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines. International Journal of Food Science and Technology 48:11 (2013), 2215–2227.
6. Di Stefano, R., Cravero, M.C., Methods for grape phenolic compounds study. Rivista di Viticoltura ed Enologia 44:2 (1991), 37–45.
7. EEC, European communities. Commission regulation No 2676/90 on “Community analysis methods to use in wine sector”. 1990 (Official Journal of European Communities, No L273/3.10.90).
8. El Darra, N., Grimi, N., Maroun, R.G., Louka, N., Vorobiev, E., Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation. European Food Research and Technology 236:1 (2013), 47–56.
9. Fernández-Pachón, M.S., Villaño, D., García-Parrilla, M.C., Troncoso, A.M., Antioxidant activity of wines and relation with their polyphenolic composition. Analytica Chimica Acta 513:1 (2004), 113–118.
10. Ferraretto, P., Celotti, E., Preliminary study of the effects of ultrasound on red wine polyphenols. CyTA Journal of Food 14:4 (2016), 529–535.
11. Frankel, E.N., German, J.B., Kinsella, J.E., Parks, E., Kanner, J., Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. The Lancet 341:8843 (1993), 454–457.
12. Gambacorta, G., Antonacci, D., la Gatta, M., Faccia, M., la Gatta, B., Pati, S., La Notte, E., Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation. Italian Journal of Food Science 23:4 (2011), 1057–1066.
13. Gambacorta, G., Antonacci, D., Pati, S., la Gatta, M., Faccia, M., Coletta, A., La Notte, E., Influence of winemaking technologies on phenolic composition of Italian red wines. European Food Research and Technology 233:6 (2011), 1057–1066.
14. Gambuti, A., Rinaldi, A., Ugliano, M., Moio, L., Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling. Journal of Agriculture and Food Chemistry 61:8 (2013), 1618–1627.
15. Gawel, R., Red wine astringency: A review. Australian Journal of Grape and Wine Research 4:2 (1998), 74–95.
16. González-Neves, G., Gil, G., Barreiro, L., Influence of grape variety on the extraction of anthocyanins during the fermentation on skins. European Food Research and Technology 226:6 (2008), 1349–1355.
17. King, R.E., Bomser, J.A., Min, D.B., Bioactivity of resveratrol. Comprensive Reviews in Food Science and Food Safety 5:3 (2006), 65–70.
18. Lovino, R., Baiano, A., Pati, S., Faccia, M., Gambacorta, G., Phenolic composition of red grapes grown in southern Italy. Italian Journal of Food Science 18:2 (2006), 177–186.
19. Mason, T.J., Paniwnyk, L., Lorimer, J.P., The uses of ultrasound in food technology. Ultrasonics Sonochemistry 3:3 (1996), S253–S260.
20. Masuzawa, N., Ohdaira, E., Ide, M., Effects of ultrasonic irradiation on phenolic compounds in wine. Japanese Journal of Applied Physics 39:1 (2000), 2978–2979.
21. Peleg, H., Gacon, K., Schlich, P., Noble, A.C., Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture 79:8 (1999), 1123–1128.
22. Pérez-Lamela, C., García-Falcón, M.S., Simal-Gándara, J., Orriols-Fernández, I., Influence of grape variety, vine system and enological treatments on the colour stability of young red wines. Food Chemistry 101 (2007), 601–606.
23. Revilla, E., Garcia-beneytez, E., Cabello, F., Martin-Ortega, G., Ryan, J.M., Value of high performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. Journal of Chromatography A 915:1–2 (2001), 53–60.
24. Santos-Buelga, C., Scalbert, A., Proanthocyanidins and tannin-like compounds-nature, occurrence, dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture 80:7 (2000), 1094–1117.
25. Somers, T.C., The polymeric nature of wine pigments. Phytochemistry 10:9 (1971), 2175–2186.
26. Suriano, S., Alba, V., Tarricone, L., Di Gennaro, D., Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines. Food Chemistry 177 (2015), 382–389.
27. Tamborra, P., Esti, M., Authenticity markers in Aglianico, Uva di Troia, Negramaro and Primitivo grapes. Analytica Chimica Acta 660:1–2 (2010), 221–226.
28. Teissedre, P.L., Frankel, E.N., Waterhouse, A.L., Peleg, H., German, J.B., Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. Journal of the Science of Food and Agriculture 70:1 (1996), 55–61.
29. Trani, A., Verrastro, V., Punzi, R., Faccia, M., Gambacorta, G., Phenols, volatiles and sensory properties of Primitivo wines from the “Gioia Del Colle” PDO area. South African Journal of Enology and Viticulture 37:2 (2016), 139–148.
30. Vivar-Quintana, A.M., Santos-Buelga, C., Rivas-Gonzalo, J.C., Anthocyanin-derived pigments and colour of red wines. Analytica Chimica Acta 458:1 (2002), 147–155.
31. Weisshaar, B., Jenkins, G.I., Phenylpropanoid biosynthesis and its regulation. Current Opinion in Plant Biology 1:3 (1998), 251–257.
32. Winkel-Shirley, B., Biosynthesis of flavonoids and effects of stress. Current Opinion in Plant Biology 5:3 (2002), 218–223.