Effect of commercial yeasts (Saccharomyces cerevisiae) to anthocyanin profile of wines Teran and Cabernet sauvignon

Antocijani su pigmenti crvene boje smješteni uglavnom u kožici bobice crvenog grožđa te pridonose boji crvenih vina. Njihova koncentracija u vinima ovisi o: sorti, području uzgoja, tehnikama vinifikacije. Najzastupljeniji antocijan u vinima proizvedenim od grožđa Vitis vinifera L. je u pravilu malvidin-3- monoglukozid. Utjecaj na ekstrakciju i degradaciju antocijana mogu imati i Saccharomyces cerevisiae kvasci. Identifikacija antocijana u vinima Teran i Cabernet sauvignon berbe 2009. provedena je tehnikom tekućinske kromatografije visoke djelotvornosti. Istraživan je utjecaj tri komercijalna Saccharomyces cerevisiae kvasca (Uvaferm BDX, D254 i Fermol Premier Cru) na koncentraciju antocijana. Rezultati istraživanja pokazali su da kvasci Uvaferm BDX i D254 ekstrahiraju više aciliranih i neaciliranih antocijana.Anthocyanins are red, blue and purple pigments located mainly in the skin of red grape berries and contribute to the color of red wines. Their concentration in wine depends on variety, ecological conditions, growing and vinification techniques. The most common anthocyanin in red wines made from Vitis vinifera L. grapes is generally malvidin-3-monoglucoside. Saccharomyces cerevisiae yeast may have the impact on the extraction and degradation of anthocyanins. Identification of anthocyanins in wines Cabernet Sauvignon and Teran in harvest 2009 was analyzed by the technique of high performance liquid chromatography. The effects of three commercial Saccharomyces cerevisiae yeasts (BDX Uvaferm, D254 and Fermol Premier Cru) on the concentration of anthocyanins were investigated. The results showed that yeasts Uvaferm BDX and D254 extracted more non- acylated and acylated anthocyanins

Utjecaj vinskih sorta na aromu destilata

Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the technological process of distillation. It is extremely difficult to bring an objective judgement on the influence of individual factors since aroma is very subjective in its nature. The possibility of objective assessment of the influence of grape varieties on wine distillate was performed in this work using a computer in processing the results of cromatographic analyses of aroma substances. The given results were verified by sensor analyses. The achieved results have shown that mathematical model for calculating aroma chromatogram similarity can be successfully used for objective assessment of the influence of individual factors on aroma of wine distillates and that grape varieties have significant impact on aroma and the quality of wine distillates.Aroma je fenomen koji se pojavljuje tijekom konzumiranja hrane u organizmu. Pri stvaranju ukupne kakvoće (tip cognac) vinskih destilata upravo taj fenomen ima dominirajuću, a vrlo često i odlučujuću ulogu. Na aromu vinskih destilata utječe mnogo činitelja tijekom njezina stvaranja u tehnološkom procesu proizvodnje. Međutim, objektivnu je prosudbu o utjecaju pojedinog činitelja iznimno teško donijeti jer aroma ima i subjektivni karakter. U ovom je radu ispitana mogućnost objektivne procjene utjecaja sorte na aromu vinskih destilata primjenom računala u obradbi kromatografskih rezultata analize tvari arome, a navedeni su rezultati provjereni senzorskim analizama. Dobiveni su rezultati pokazali da se matematički model za kompjutorsko izračunavanje sličnosti kromatograma arome može uspješno koristiti pri objektivnoj procjeni utjecaja pojedinih činitelja na aromu vinskih destilata, te da sorta grožđa bitno utječe na aromu i kakvoću vinskih destilata

Analysis of aroma of white wine (Vitis vinifera L. Pošip) by gas chromatography-mass spectrometry

The aroma is one of the main characteristics that define the differences among the wines and it is affected by the numerous possible variations in wine’s production, both in viticulture and in winemaking (Swiegers et al, 2005). Compounds derived from grapes are responsible for so-called varietal aroma, whereas monoterpenes, norisoprenoids, C6 compounds and varietal thiols are main representatives. Varietal thiols, namely 4-mercapto-4-methyl-pentan-2-one (4MMP), 3-mercaptohexanol (3MH) and 3-mercaptohexylacetate (3MHA) are highly aroma active compounds, responsible for the tropical flavor of wines, and their positive contribution to the aroma of wines made from several grape varieties has already been proven (Tominaga et al, 1998, Murat et al, 2001; Álvarez-Pérez et al, 2012). These compounds belong to the class of varietal aromas because, despite they result from the cleavage of odorless precursors present in grapes or musts by yeast enzymes during alcoholic fermentation they are not product of yeast metabolism (Roland et al, 2011). In wine, aroma compounds are usually dominated by fermentation products, given that these compounds are present in the highest concentrations (Romano et al, 2003). Alcoholic fermentation increases the chemical and aroma complexity of wine by assisting in the extraction of compounds from solid parts present in grape musts, modifying some grape derived compounds and producing a large amount of yeast metabolites, some of which are aroma compounds (Lambrecht and Pretorius, 2000). Consequently, different yeast populations or strains used for alcoholic fermentation may result with different aroma characteristics of produced wines. Grape juice fermentation can either be natural, conducted by the microflora present in the grapes and in the winery, or inoculated with commercial Saccharomyces cerevisiae strain (Lambrecht and Pretorius, 2000). Inoculation minimizes the influence of wild yeast on wine quality and produces wines with consisted quality with predictable and desired characteristics. On the other hand, spontaneous fermentation may result in a significant and favorable effect on aroma development and in a new wine styles production. Final aroma of wine is influenced by the chemical reactions that occur during wine aging and storage. During that period, oxidative processes lead to the loss of some characteristic aroma compounds and the appearance of new and distinctive aromas of older wines and/or atypical ones associated with wine deterioration (Escudero et al, 2002; Lambropoulos and Roussis, 2007). In order to preserve wine against oxidative degradation, the addition of antioxidants prior to bottling is widespread practice; whereas addition of glutathione (GSH) has been suggested since GSH exhibited increased protection toward important aroma compounds (Ugliano et al, 2011)

Bioactive Complexity of the Red Wine “Portugizac”; Is Younger More Beneficial?

The young red wine “Portugizac Mlado vino” is a recognizable and successful local product with Protected Designation of Origin (PDO). This wine is produced of the variety Portugizac mostly, and it is expected to be consumed very soon after the fermentation. The aging of wine allows continuous chemical changes, and the polyphenolic properties are the basic indicator of quality and nutritional value during that process. The objective of this work was to analyze the parameters of polyphenolic quality; total phenols (TP), antioxidant capacity, and stilbene resveratrol and piceid in wine “Portugizac”, related to aging. Special importance is placed on bioactive trans-resveratrol and its corresponding compounds. The nine young wines “Portugizac”, PDO “Plešivica” were analyzed after bottling and after 12 months of bottle storage. An average concentration of TP in young wines Portugizac was 1429.8 mg L-1 (gallic acid), with an average antioxidant capacity (FRAP) of 17.4 mmol L-1 of Fe (II), and an average total stilbene concentration of 7.34 mg L-1. After 12 months of bottle storage at optimal conditions, concentrations of all parameters decreased. An average concentration of TP was 1323.8 mg L-1 , an average antioxidant capacity (FRAP) of 16.0 mmol L-1 of Fe (II), and an average total stilbene content of 7.15 mg L-1. The most interesting bioactive stilbene compound is trans-resveratrol, and its concentration decreased by an average of 60%. It can be concluded that aging affects the content of polyphenols and nutritional complexity and that the consumption of young wine “Portugizac” might be more beneficial

Bioactive Complexity of the Red Wine “Portugizac”; Is Younger More Beneficial?

The young red wine “Portugizac Mlado vino” is a recognizable and successful local product with Protected Designation of Origin (PDO). This wine is produced of the variety Portugizac mostly, and it is expected to be consumed very soon after the fermentation. The aging of wine allows continuous chemical changes, and the polyphenolic properties are the basic indicator of quality and nutritional value during that process. The objective of this work was to analyze the parameters of polyphenolic quality; total phenols (TP), antioxidant capacity, and stilbene resveratrol and piceid in wine “Portugizac”, related to aging. Special importance is placed on bioactive trans-resveratrol and its corresponding compounds. The nine young wines “Portugizac”, PDO “Plešivica” were analyzed after bottling and after 12 months of bottle storage. An average concentration of TP in young wines Portugizac was 1429.8 mg L-1 (gallic acid), with an average antioxidant capacity (FRAP) of 17.4 mmol L-1 of Fe (II), and an average total stilbene concentration of 7.34 mg L-1. After 12 months of bottle storage at optimal conditions, concentrations of all parameters decreased. An average concentration of TP was 1323.8 mg L-1 , an average antioxidant capacity (FRAP) of 16.0 mmol L-1 of Fe (II), and an average total stilbene content of 7.15 mg L-1. The most interesting bioactive stilbene compound is trans-resveratrol, and its concentration decreased by an average of 60%. It can be concluded that aging affects the content of polyphenols and nutritional complexity and that the consumption of young wine “Portugizac” might be more beneficial

Changes of the content of biogenic amines during winemaking of Sauvignon wines

The aim of the present work was to study the changes of the content of biogenic amines during winemaking and maturation processes of wines made from Vitis vinifera cv Sauvignon grapes from Slavonia region (vintage 2008). Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with fluorescence detection after pre-column derivatization with o-phthalaldehyde (OPA). Samples used in this study were obtained during production of Sauvignon wines in three different ways in order to produce quality wine (QW), quality press wine (QPW) and macerated wines (MW). The QPW corresponds to the first fraction obtained by direct pressing pomace, while the QW is the free run wine. The MW was obtained by grape mash cryomaceration. Putrescine and tryptamine were the most prevalent amines, followed by histamine, cadaverine and tyramine. The macerated wine posses higher content of biogenic amines than press and free run wines. In all analysed wines the content of biogenic amines tends to increase during winemaking and maturation and the main increase was detected during the malolactic fermentation. The detected content of histamine and tyramine were below the content considered to have an adverse effect on human health

Fenolni i aromatski sastav bijelih vina proizvedenih tehnikom produljene maceracije i dozrijevanjem u drvenim bačvama

To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.Pomoću UV/Vis spektrometrije, visokodjelotvorne tekućinske kromatografije, te kombinacijom plinske kromatografije i spektrometrije masa ispitan je fenolni i aromatski sastav reprezentativnih uzoraka bijelih vina sorte malvazija istarska (Vitis vinifera L.) proizvedenih nekonvencionalnom tehnologijom, koja obuhvaća produljenu maceraciju i dozrijevanje u drvenim bačvama. U usporedbi sa standardnim vinima, ispitani su uzorci imali veću koncentraciju suhog ekstrakta, mliječne kiseline, fenola, većine monoterpena, C13-norizoprenoida, metanola, viših alkohola, etil-acetata, estera razgranatog lanca i estera hidroksi i dikarboksilnih kiselina, etil-fenola, furana i acetala, zatim intenzivniju boju, veću antioksidacijsku aktivnost i hlapljivu kiselost, a manju koncentraciju jabučne kiseline, β-damascenona, masnih kiselina ravnog lanca, etilnih i acetatnih estera. Ocijenjeno je da je maceracija znatno utjecala na fenolni sastav, a dozrijevanje na sastav hlapljivih spojeva arome. Unatoč različitim godištima berbe i tehnološkim detaljima, ispitana su vina imala relativno homogeni sastav, te su predstavljala jasan i prepoznatljiv tip

A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines

Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Pošip wines (Grgich) and white varietal Žlahtina wines (Gršković). All three mentioned cultivars (Vitis vinifera L.) are well exploited in vineyards along the Croatian coast. Two different tests, the spectrophotometric Folin-Ciocalteau test and redox derivative potentiometric titration with electrogenerated chlorine, were used to quantify phenolic antioxidants and express them in gallic acid equivalents. The sequence of wines obtained by the two methods, ranked according to the increasing phenolic content, was comparable. Among all the tested wines, Plavac mali of the vintage 2003 showed the highest phenol content of ~5 g/L. As expected, due to the lack of anthocyanins and other pigments present in red wines, all six white wines showed approximately ten times lower phenolic levels in comparison with red wines, averaging between 190–380 mg/L. This study demonstrates the utilization of quick and reliable analytical techniques, spectrophotometry and derivative potentiometric titration, in quantification of wine phenolics. The change in free radical scavenging ability of the same set of wines was evaluated according to the Brand-Williams assay. The results show, on average, eight times higher free radical scavenging ability of red wines. Also, a slight decrease in the free radical scavenging ability of the older vintage white wines was observed, while the antioxidant activities of the older vintage red wines (Plavac mali) were slightly higher, due to formation of condensed tannins with time

A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines

Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Pošip wines (Grgich) and white varietal Žlahtina wines (Gršković). All three mentioned cultivars (Vitis vinifera L.) are well exploited in vineyards along the Croatian coast. Two different tests, the spectrophotometric Folin-Ciocalteau test and redox derivative potentiometric titration with electrogenerated chlorine, were used to quantify phenolic antioxidants and express them in gallic acid equivalents. The sequence of wines obtained by the two methods, ranked according to the increasing phenolic content, was comparable. Among all the tested wines, Plavac mali of the vintage 2003 showed the highest phenol content of ~5 g/L. As expected, due to the lack of anthocyanins and other pigments present in red wines, all six white wines showed approximately ten times lower phenolic levels in comparison with red wines, averaging between 190–380 mg/L. This study demonstrates the utilization of quick and reliable analytical techniques, spectrophotometry and derivative potentiometric titration, in quantification of wine phenolics. The change in free radical scavenging ability of the same set of wines was evaluated according to the Brand-Williams assay. The results show, on average, eight times higher free radical scavenging ability of red wines. Also, a slight decrease in the free radical scavenging ability of the older vintage white wines was observed, while the antioxidant activities of the older vintage red wines (Plavac mali) were slightly higher, due to formation of condensed tannins with time