Influence of 4 Years of Ageing on Some Phenolic Compounds in Red Wines

Most of red wine's health benefits are attributed to polyphenols, which can express different biological effects. During ageing process, numerous chemical reactions occur, alternating phenolic composition of wine. Therefore, this paper focused on the influence of ageing on the evolution of wine phenolics (phenolic acids, flavonoids, stilbenes, and anthocyanins). Wines from 4 local grape varieties (Frankovka, Portugieser, Probus, and Rumenika) were analysed after 1 month and 4 years of ageing. Monomeric anthocyanin and total phenolic contents and antioxidative potential in aged wines were also determined. Among tested phenolics, main components in aged wines remained gallic acid (2.16–19.55 mg l−1) and catechin (8.39–37.21 mg l−1). The most prominent changes of analysed phenolic compounds during ageing were observed for p-coumaric acid (from +173.3% to +763.1%) and malvidin-3-glucoside (from +173.3% to +763.1%). Wine from Rumenika variety maintained the highest content of individual phenols after ageing. Additionally, aged wines had very low content of monomeric anthocyanins. Significant correlation (r= −0.93, P<0.05) between total phenolic content and IC50 values in aged wines was also noticed. Obtained results provide useful information about the quality preservation during aging and storage of these products

Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine

© 2016 The Institute of Brewing & Distilling. A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (Čačanska rana, Čačanska lepotica and Požegača) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC50<50μgmL-1) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, Čačanska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content

Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity and a∗ (redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color and b∗ (yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue and b∗ values compared with control wine (without any oak wood chips contact)