Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Authors

  • Nikolina Lisov Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade
  • Aleksandar Petrovic Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade
  • Uroš Čakar Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, Belgrade
  • Milka Jadranin Institute of Chemistry, Technology and Metallurgy, Department of Chemistry, University of Belgrade, Njegoševa 12, 11000 Belgrade
  • Vele Tešević Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade
  • Ljiljana Bukarica-Gojković Institute of Clinical pharmacology and Pharmacology and toxicology, Faculty of Medicine, University of Belgrade, Dr Subotića 8, 11000 Belgrade

DOI:

https://doi.org/10.20450/mjcce.2020.2060

Keywords:

Cabernet Sauvignon, enzyme preparations, kinetic extraction, maceration time, Ultra Performance Liquid Chromatography

Abstract

In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.

References

References

V. Maraš, T. Košmerl, V. Kodžulović, S. Šućur, A. Savović, M. Perišić, Yield and oenological potential of Montenegrin autochthonous grape varieties ʼKratošijaʼ and ʼŽižakʼ, J. Hyg. Eng. Des. 8, 158-162 (2014).

A. P. Nel, Tannins and Anthocyanins: From Their Origin to Wine Analysis – A Review. South African J. Enol. Vitic. 39(1), 1-20 (2018), DOI: http://dx.doi.org/10.21548/39-1-1503.

C. Ghanem, P. Taillandier, Z. Rizk, N. Nehme, J.P. Souchard, Y. El Rayess, Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect, Molecules, 24, 2845 (2019), DOI: https://doi.org/10.3390/molecules24152845.

N. López, E. Puértolas, P. Hernández-Orte, I. Álvarez, J. Raso, Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times, LWT - Food Sci. Technol. 42, 1225–1231 (2009), DOI: https://doi.org/10.1016/j.lwt.2009.03.009.

J. Garrido, F. Borges, Wine and grape polyphenols - A chemical perspective, Food Res. Int. 54, 1844–1858 (2013), DOI: https://doi.org/10.1016/j.foodres.2013.08.002.

L.R. Silva, M. Queiroz, Bioactive compounds of red grapes from Dão region (Portugal): Evaluation of phenolic and organic profile, Asian Pac. J. Trop. Biomed. 6, 315–321 (2016), DOI: https://doi.org/10.1016/j.apjtb.2015.12.015.

P.B. Shi, T.X. Yue, L.L. Ai, Y.F. Cheng, J.F. Meng, M.H. Li, Z.W. Zhang, Phenolic compound profiles in grape skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China), South African J. Enol. Vitic. 37, 132–138 (2016), DOI: https://doi.org/10.21548/37-2-898.

Lj. Gojkovic-Bukarica, J. Markovic-Lipkovski, H. Heinle, S. Cirovic, J. Rajkovic, V. Djokic, V. Zivanovic, A. Bukarica, R. Novakovic, The red wine polyphenol resveratrol induced relaxation of the isolated renal artery of diabetic rats: The role of potassium channels, J. Funct. Foods, 52, 266–275 (2019), DOI: https://doi.org/10.1016/j.jff.2018.11.009.

U. Cakar, N. Grozdanic, A. Petrovic, B. Pejin, B. Nastasijevic, B. Markovic, B. Dordevic, Fruit Wines Inhibitory Activity Against α-Glucosidase. Curr. Pharm. Biotechnol. 18, 1264-1272, (2017), DOI: https://doi.org/10.2174/1389201019666180410112439.

T. Košmerl, L. Bertalanič, V, Maraš, V. Kodžulović, S. Šućur, H. Abramovič, Impact of Yield on Total Polyphenols, Anthocyanins, Reducing Sugars and Antioxidant Potential in White and Red Wines Produced from Montenegrin Autochthonous Grape Varieties, Food Sci. Technol. 1(1), 7-15 (2013), DOI: 10.13189/fst.2013.010102.

H. Kelebek, A. Canbas, S. Selli, Pectolytic Enzyme Addition on the Anthocyanin, J. Food Process. Preserv. 33, 296–311 (2008).

N. El Darra, M.F. Turk, M.A. Ducasse, N. Grimi, R.G. Maroun, N. Louka, E. Vorobiev, Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments, Food Chem. 194, 944–950 (2016), DOI: https://doi.org/10.1016/j.foodchem.2015.08.059.

M. Ljekočević, M. Jadranin, J. Stanković, B. Popović, N. Nikićević, A. Petrović, V. Tešević, Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars, J. Serb. Chem. Soc. 84(2), 141-151 (2019), DOI: https://doi.org/10.2298/JSC180710096L.

I.F.F. Benzie, J.J. Strain, The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay, Anal. Biochem. 239, 70-76 (1996), DOI: doi.org/10.1006/abio.1996.0292.

H. Abramovič, B. Grobin, N. Poklar Ulrih , B. Cigić, Relevance and Standardization of In Vitro Antioxidant Assays: ABTS, DPPH, and Folin–Ciocalteu, J. Chem. (2018), DOI: doi.org/10.1155/2018/4608405.

T. Košmerl, B. Cigić, Antioxidant potential and phenolic composition of white and red wines, Le Bulletin de l'OIV : revue technique internationale. 81, 251-259 (2008).

L. Bertalanič, T. Košmerl, N. Poklar Ulrih, B. Cigić, The influence of solvent composition on antioxidant potential of model polyphenols and red wines determined with DPPH, J. Agric. Food Chem. 60 (50), 1-28 (2012), DOI: 10.1021/jf3041512.

U. Čakar, A. Petrović, M. Živković, V. Vajs, M. Milovanović, J. Zeravik, B. Đorđević, Phenolic profile of some fruit wines and their antioxidant properties, Hem. Ind. 70 (6), 661–672 (2016), DOI: 10.2298/HEMIND150722002C.

R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant activity applying an improved ABTS radical cationde decolorization assay, Free Radic Biol Med. 26, 1231-1237 (1999), DOI: https://doi.org/10.1016/S0891-5849(98)00315-3.

H. Tanner, H.R. Brunner, “Gentranke-Analytik,” Verlag Heller Chemie und Verwaltunsgesellschaft mbH, Germany, 1979.

H. Abramovič, T. Košmerl, N. Poklar Ulrih, B. Cigić, Contribution of SO2 to antioxidant potential of white wine, Food Chem. 174, 147–153 (2015), DOI: doi.org/10.1016/j.foodchem.2014.11.030.

N. Poklar Ulrih, R. Opara, M. Skrt, T. Košmerl, M. Wondra, V. Abram, Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition, Food Chem. Toxicol. 137, 111-122 (2020), DOI: doi.org/10.1016/j.fct.2020.111122.

N. Francesca, R. Romano, C. Sannino, L. Le Grottaglie, L. Settanni, G. Moschetti, Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration, Int. J. Food Microbiol. 171, 84–93 (2014), DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.11.008.

E. Gómez-Plaza, R. Gil-Muñoz, J.M. López-Roca, A. Martínez-Cutillas, J.I. Fernández-Fernández, Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time, Am. J. Enol. Vitic. 52, 266-270 (2001).

V. Kovac, E. Alonso, M. Bourzeix, E. Revilla, Effects of several enological practices on the content of catechins and proanthocyanidins of red wines, J. Agric. Food Chem. 40, 1953-1957 (1992), DOI: https://doi.org/10.1021/jf00022a045.

A.A. Borazan, B. Bozan, The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine, Food Chem. 138, 389–395 (2013), DOI: https://doi.org/10.1016/j.foodchem.2012.10.099.

U. Čakar, N. Grozdanić, B. Pejin, V. Vasić, M. Čakar, A. Petrović, B. Đorđević, Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase, Food Biosci. 25, 1−7 (2018), DOI: 10.1016/j.fbio.2018.06.009.

B. Sun, A.C. Neves, T.A. Fernandes, A.L. Fernandes, N. Mateus, V. De Freitas, C. Leandro, M.I. Spranger, Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity, J. Agric. Food Chem. 59, 6550–6557 (2011), DOI: https://doi.org/10.1021/jf201383e.

V. Ivanova-Petropulos, S. Durakova, A. Ricci, G.P. Parpinello, A. Versari, Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking, J. Food Sci. Technol. 53, 2634–2643 (2016), DOI: https://doi.org/10.1007/s13197-016-2235-7.

M.S. Lingua, M.P. Fabani, D.A. Wunderlin, M.V. Baroni, From grape to wine: Changes in phenolic composition and its influence on antioxidant activity, Food Chem. 208, 228–238 (2016), DOI: https://doi.org/10.1016/j.foodchem.2016.04.009.

J.M. Cvejic, S.V. Djekic, A.V. Petrovic, M.T. Atanackovic, S.M. Jovic, I.D. Brceski, L.C. Gojkovic-Bukarica, Determination of trans- and cis-resveratrol in Serbian commercial wines, J. Chromatogr. Sci. 48, 229–234 (2010), DOI: https://doi.org/10.1093/chromsci/48.3.229.

P. Ribereau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu, Handbook of Enology Volume 2. The Chemistry of Wine Stabilization and Treatments (2nd ed.), Chichester: John Wiley & Sons, Ltd.,(2006), Chapter 6.

D. Raičević, Z. Božinović, M. Petkov, V. Ivanova-Petropulos, V. Kodžulović, M. Mugoša, S. Šućur, V. Maraš, Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration, Maced. J. Chem. Chem. Eng. 36 (2), (2017), DOI: 10.20450/mjcce.2017.1145.

C. Pastore, G. Allegro, G. Valentini, E. Muzzi, I. Filippetti, Anthocyanin and flavonol composition response to veraison leaf removal on Cabernet Sauvignon, Nero d’Avola, Raboso Piave and Sangiovese Vitis vinifera L. cultivars, Sci. Hortic. 218, 147–155 (2017), DOI: https://doi.org/10.1016/j.scienta.2017.01.048.

N. Kocabey, M. Yilmaztekin, A.A. Hayaloglu, Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan, J. Food Sci. Technol. 53, 3557–3565 (2016), DOI: https://doi.org/10.1007/s13197-016-2335-4.

U. Čakar, A. Petrović,B. Pejin, M. Čakar, M. Živković, V. Vajs, B. Đorđević, Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. Sci. Hortic. 244, 42–49 (2019), DOI: https://doi.org/10.1016/j.scienta.2018.09.020.

D. Di Majo, M. La Guardia, S. Giammanco, L. La Neve, M. Giammanco, The antioxidant capacity of red wine in relationship with its polyphenolic constituents, Food Chem. 111, 45–49 (2008), DOI: 10.1016/j.foodchem.2008.03.037.

K. Damijanić, M. Staver, K. Kovačević Ganić, M. Bubola, I. Palman, Effects of maceration duration on the phenolic composition and antioxidant capacity of “Teran” (Vitis vinifera L.) wine, Agric. Conspec. Sci. 77, 103–107 (2012).

D. Villaño, M.S. Fernández-Pachón, A.M. Troncoso, M.C. García-Parrilla, Influence of enological practices on the antioxidant activity of wines, Food Chem. 95, 394–404 (2006), DOI: https://doi.org/10.1016/j.foodchem.2005.01.005.

E. Maletić, J.K. Kontić, D. Preiner, A. Jeromel, C.D. Patz, H. Dietrich, Anthocyanin profile and antioxidative capacity of some autochthonous Croatian red wines, J. Food Agric. Environ. 7, 48–51 (2009).

K.L. Sacchi, L.F. Bisson, D.O. Adams, A review of the effect of winemaking techniques on phenolic extraction in red wines, Am. J. Enol. Vitic. 56, 197–206 (2005).

U. Vrhovsek, A. Vanzo, J. Nemanic, Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkisch, Vitis, 41(1), 47-51 (2002).

Downloads

Published

2020-11-17

How to Cite

Lisov, N., Petrovic, A., Čakar, U., Jadranin, M., Tešević, V., & Bukarica-Gojković, L. (2020). Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. Macedonian Journal of Chemistry and Chemical Engineering, 39(2), 185–196. https://doi.org/10.20450/mjcce.2020.2060

Issue

Vol. 39 No. 2 (2020)

Section

Biotechnology

License

The authors agree to the following licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

  • Adapt — remix, transform, and build upon the material
  • for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.

 Under the following terms:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • NonCommercial — You may not use the material for commercial purposes.

Most read articles by the same author(s)