Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines

This study compared changes in the phenolic composition of Moravia Agria wine and its effect on colour,co-pigmentation as well as on physicochemical properties, such as antioxidant capacity, caused by addingoak chips at different stages of the winemaking process. Moravia Agria control wine was made followingtraditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines attwo dose rates (3 and 6 g/L) at different stages of the winemaking process: for one week during alcoholicfermentation, during malolactic fermentation and in young red Moravia Agria wine. Only slight significantdifferences were found in phenolic composition, antioxidant activity and chromatic characteristics betweenthe Moravia Agria wines treated with oak chips and the control wine. However, oak chip addition slightlydecreased the content of non-polymeric red pigments (monomeric anthocyanins and pyranoanthocyanins)and also of resveratrol-monomer stilbenes. It is suggested that oak chip addition to Moravia Agria winescan be selected as part of the targeted sensory profile (relative intensity of sensory descriptors providedby grape and oak wood), since only a few changes have been observed in the phenolic profiles, antioxidantcapacity value and colour characteristics

Characterization of the phenolic ripening development of "BRS Vitoria" seedless table grapes using HPLC-DAD-ESI-MS/MS.

Determining the harvest date of table grapes is very important to achieve high-quality bunches with adequate soluble solids content, low titratable acidity, and high concentrations of polyphenols. Table grape consumption has increased worldwide due to its phenolic compound content and its beneficial effects on human health. Thus, this study aimed to characterize the phenolic ripening of ?BRS Vitoria? seedless table grapes at different ripening stages using HPLC?DAD?ESI-MS/MS. For this purpose, a trial was carried out during 2016 in a commercial vineyard of ?BRS Vitoria? seedless grape located in Marialva, state of Parana (Southern Brazil). Berry samples were assessed weekly, starting at v ́eraison until full ripeness. At each ripening stage, the berries were analyzed to determine their physicochemical characteristics and polyphenolic profile. It was observed that ?BRS Vitoria? grapes can be harvested approximately 28 days after v ́eraison, when the berries reach soluble solids content higher than 15◦Brix and low titratable acidity. The grapes presented a typical anthocyanin profile of hybrid grapes, composed of 3-glucoside and 3,5-diglucoside derivatives. In addition, pelargonidin traces were also observed, and this aglycone is rarely detected in grapes. The total anthocyanin concentration, as malvidin-3,5- diglucoside equivalents, is close to 596.9 mg k

Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content

Phenolic compounds play a key role in the organoleptic properties of wines. Viticultural practices may influence grape and wine phenolic content, thus determining their quality. The objective of this study was to evaluate the effect of foliar applications of phenylalanine and urea, at two different doses, on wine phenolic composition. Grapes were harvested at their optimal technological maturity and their respective wines were elaborated at small scale. Wine detailed phenolic composition was determined. Results revealed that the content of several anthocyanins and flavonols was enhanced by the application of both phenylalanine doses and by the application of the low dose of urea. In contrast, flavanols and non-flavonoid compounds were less affected by the foliar treatments. The findings seem to be related to the time of application, since anthocyanins and flavonols are accumulated after veraison. In conclusion, nitrogen foliar fertilization increased the phenolic content of Tempranillo wines. This could be of interest since anthocyanins and flavonols are associated with wine quality, especially with its color. © 2015 Elsevier Ltd

Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content

© 2015 Elsevier Ltd. Phenolic compounds play a key role in the organoleptic properties of wines. Viticultural practices may influence grape and wine phenolic content, thus determining their quality. The objective of this study was to evaluate the effect of foliar applications of phenylalanine and urea, at two different doses, on wine phenolic composition. Grapes were harvested at their optimal technological maturity and their respective wines were elaborated at small scale. Wine detailed phenolic composition was determined. Results revealed that the content of several anthocyanins and flavonols was enhanced by the application of both phenylalanine doses and by the application of the low dose of urea. In contrast, flavanols and non-flavonoid compounds were less affected by the foliar treatments. The findings seem to be related to the time of application, since anthocyanins and flavonols are accumulated after veraison. In conclusion, nitrogen foliar fertilization increased the phenolic content of Tempranillo wines. This could be of interest since anthocyanins and flavonols are associated with wine quality, especially with its color.Many thanks for the financial support given by the Gobierno de La Rioja to R-08-13 project. J. P. thanks to Gobierno de La Rioja for the formation grant and L. G.-A., and T. G.-C. thank INIA-Gobierno de La Rioja for the contracts.Peer Reviewe

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by foam mat drying method and stored for 150 days at three temperatures (4, 25, 35 °C). The effect of time, temperature and the interaction of these two factors on the qualitative and quantitative profile of phenolic compounds were determined after analysis of the powders by using HPLC-DAD-ESI-MSn. For the powders submitted to the different study condition, the concentration of flavonols did not differ from the control sample, and only a small reduction in the anthocyanins concentrations was seen (7-9%), only being significantly affected by storage time. Additionally, the molar profiles of these compounds were influenced more by time than storage temperature, however none of the compounds identified was totally degraded. The percentages of antioxidant activity oscillated during the storage time, however, without major losses after 150 days at all storage temperatures. The results showed that jambolan juice powder is very stable in terms of anthocyanins and flavonols concentrations at all three temperatures of the storage. This and the attractive color (purplish-red) make it a potential ingredient to enrich differentiated foods128COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPPDSE 99999.012757/2013-062013/19057-2; 2017/16482-

Antimicrobial Activity And Differentiation Of Anthocyanin Profiles Of Rabbiteye And Highbush Blueberries Using Hplc–dad–esi-msn And Multivariate Analysis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This study aims to perform in vitro analyses of the antimicrobial activity of ten blueberry cultivars, to characterize the anthocyanin composition of these fruits, and to use multivariate analysis to compare the results. All blueberry cultivars presented anti-Escherichia coli activity. Furthermore, the complete series of six glycosides (galactoside, glucoside, arabinoside, xyloside, acetylgalactoside and acetylglucoside) of five anthocyanidins (delphinidin, cyanidin, petunidin, peonidin, and malvidin) were detected, together with six malonyl derivatives of the main anthocyanins. The rabbiteye cultivars showed higher proportions of cyanidin 3-galactoside than the highbush cultivars, the latter accounting for higher proportions of the 3-arabinosides of delphinidin and malvidin. The total anthocyanin content was between 10.8 and 26.5 g/kg of dry weight, and the concentration depended on the size of the berries, with the smaller rabbiteye cultivars exhibiting higher levels of anthocyanins. © 2016 Elsevier Ltd26506516CAPES, Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorESF, Fondo Social EuropeoUNICAMP, Universidade Estadual de CampinasCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Antioxidant capacity and phenolic composition of different woods used in cooperage

This study has investigated the antioxidant capacity of different woods used in cooperage and the effect of the botanical species of wood on this capacity. Quercus robur and Castanea sativa were the species with the highest antioxidant capacity, due to their relatively high content of phenolic compounds. However, the phenolic content of Prunus avium samples was very low, also reflected in its antioxidant capacity. All measurements of antioxidant capacity were consistent with the content and composition of the phenolic compounds detected in the wood samples. The major contributors to the antioxidant capacity were identified as phenolic acids, including gallic, protocatechuic, p-coumaric and ellagic acid and all the ellagitannins, due to their characteristic structure

LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

Lipids are important constituents of plant and animal cells, being essential due to their biological functions. Despite the significant role of these compounds in grape berries, knowledge of grape lipid composition is still limited. This study addresses the free fatty acid composition and other lipids in skins and seeds of several Vitis vinifera grape cultivars using LC-MS/MS. A different profile of free fatty acids was determined in the grape tissues, showing a higher proportion of unsaturated fatty acids in seeds (ca. 60%). Lignoceric acid was one of the main free saturated fatty acids found in grape skins, together with palmitic and stearic acids. Berry skins showed similar ranges of C18-unsaturated fatty acids, whereas linoleic acid was predominant in the seed fatty acid composition. Higher content of glycerophospholipids was determined in grape seeds. Uvaol and oleanolic acid were only quantified in skins (1.5–3.9 and 38.6–57.6 mg/kg fresh weight, respectively). These preliminary results suggest a certain diversity in grape lipids according to their location in the berry tissues and cultivar, providing useful information for the fermentation process due to their role in wine sensory profile and yeast growt

Le applicazioni fogliari di fenilalanina ed urea in vigneto modificano la composizione fenolica delle uve cv Tempranillo

Póster presentado en el 38th World Congress of Vine and Wine (OIV), celebrado en Mainz (Alemania) del 5 al 10 de julio de 2015.[EN] Phenolic compounds are known to have a great importance on grape and wine quality and health properties. Viticultura! practices have a strong influence on grape phenolic composition and thus on its quality. Recently, there has been an increasing interest in foliar fertilization, which entails a fast and efficient assimilation of the products. The purpose of the present work was to study the influence of foliar applications of phenylalanine and urea to vines, at two different doses, on grape detailed phenolic composition. Previous studies have investigated the foliar application of urea in order to enhance grape nitrogen content and aroma composition while, on another note, phenylalanine is the precursor of most phenolic compounds. The experiment was conducted during 2013 in a cv. Tempranilla vineyard in La Rioja (north region of Spain). The foliar treatments were carried out at veraison and one week later at doses of 0.9 and 1.5 kg N/ha. The results showed that, in general, grapes from the treatments with phenylalanine and urea presented higher phenolic content than control grapes. Contrary to our expectations, despite being a precursor in phenolic biosynthesis, phenylalanine applications did not show a stronger influence on these compounds than urea treatments. In particular, it was noticeable that the application of the lowest dose of urea induced high synthesis of several phenolic compounds, especially anthocyanins and flavonols. This fact could be related to the time of application, since anthocyanins and flavonols are mainly formed after veraison. In conclusion, foliar application of phenylalanine and urea to vineyard could be a useful and interesting management tool for improving grape quality.[ES] Los compuestos fenólicos tienen una gran importancia en la calidad de la uva y del vino y en sus propiedades saludables. Las prácticas vitícolas son un factor determinante en la composición fenólica de la uva y por tanto en su calidad. En los últimos años, el empleo de la fertilización foliar ha despertado un interés creciente, debido a que posibilita una rápida y eficiente asimilación de los compuestos aplicados en el viñedo. El objetivo de este trabajo fue evaluar el efecto de la aplicación foliar, en la viña, de fenilalanina y urea (a dos dosis diferentes), en la composición fenólica de la uva. La urea es un compuesto nitrogenado que se ha aplicado en algunos estudios para mejorar la composición nitrogenada y aromática de la uva, mientras que la fenilalanina es el aminoácido precursor de la mayoría de compuestos fenólicos. El trabajo se llevó a cabo en el año 2013 en un viñedo de la variedad Tempranilla en La Rioja (España). Los tratamientos foliares se realizaron en envero y una semana después, aplicándose fenilalanina (0,9 y 1,5 kg N/ha) y urea (0,9 y 1,5 kg N/ha). Los resultados mostraron que, en general, las uvas procedentes de los tratamientos foliares con fenilalanina y urea tenían un contenido fenólico mayor que la uva control. Contrariamente a nuestras expectativas, la aplicación foliar de fenilalanina, a pesar de ser un precursor en la síntesis de los compuestos fenólicos, no mostró mayor influencia en la formación de dichos compuestos que la observada en el tratamiento con urea. En concreto, la aplicación de la menor dosis de urea indujo mayor síntesis de numerosos compuestos fenólicos, principalmente antocianas y flavonoles. Este hecho podría estar relacionado con el momento del tratamiento foliar, puesto que ambos grupos de compuestos fenólicos se acumulan mayoritariamente después del envero. En conclusión, la aplicación foliar de fenilalanina y urea podría ser una herramienta útil e interesante para mejorar la calidad de la uva.[IT] E ben noto che i composti fenolici svolgano un ruolo importante sulla qua lita dell'uva e del vino e sulle proprieta salutistiche. Le pratiche viticole esercitano una notevole influenza sulla composizione fenolica dell'uva e quindi sulla sua qualita. Recentemente, un crescente interesse e rivolto alla fertilizzazione fogliare, che favorisce una rapida ed efficiente assimilazione dei prodotti. Lo scopo del presente lavoro e quello di studiare !'influenza delle applicazioni fogliari, a due differenti dosi, di fenilalanina e urea alla vite sulla composizione fenolica dell'uva. Studi precedenti hanno studiato l'applicazione fogliare dell'urea allo scopo di incrementare il contenuto di sostanze azotate dell'uva e di composti aromatici, mentre la fenilalanina e il precursore della maggior parte dei composti fenolici. L'esperimento e stato condotto nel 2013 sulla cv. Tempranilla in un vigneto nella regione La Rioja (zona settentrionale della Spagna). 1 trattamenti fogliari so no stati condotti durante l'invaiatura e una settimana dopo, utilizzando dosi di 0,9 e 1,5 kg N/ha. 1 risultati mostrano che, in genere, le uve ottenute dalle vigne trattate con fenilalanina e urea mostravano contenuti pi u elevati in composti fenolici rispetto alle uve di controllo. Contrariamente alle nostre attese, nonostante la fenilalanina sia un precursore nella biosintesi dei composti fenolici, le applicazioni fogliari di fenilalanina, nonostante questa sostanza si a un precursore dei composti fenolici, non han no mostrato un'influenza maggiore sulla formazione di questi composti rispetto ai trattamenti con urea. In particolare, e stato notato che l'applicazione della dose pi u bassa di urea ha indotto la sintesi pi u elevati di diversi composti fenolici, specialmente antocianine e flavonoli. Questo risultato potrebbe essere correlato al momento del trattamento poiché antocianine e flavonoli si forma no principalmente dopo l'invaiatura. In conclusione, l'applicazione fogliare di fenilalanina ed urea al vigneto potrebbe essere un utile ed interessante strumento di gestione per migliorare la qua lita dell'uva.Peer Reviewe

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MS