Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments
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Abstract
The influence of bentonite and cold treatments on some groups of phenolic compounds, color characteristics and antioxidant activity of young red Cabernet Sauvignon wine from Bulgaria was studied. Bentonite was administered in increasing doses in the range of 0.2-1.6 g/L. The wine was chilled at -5 °C for 24 hours. The influence of bentonite on the index 280, phenolic complex and color characteristics was stronger when it was applied in doses of above 0.6 g/L, whereas antioxidant activity was more substantially affected at doses of above 1 g/L. Cold treatment led to greater changes in the studied indices of the composition and antioxidant activity of the wine in comparison to adding bentonite. It led to a decrease in the index 280 by 19 %, and the concentration of the studied phenolic complex groups decreased by about 6-7 %. Color intensity decreased the most of all studied indices. This index was reduced by about 32 %, without a significant change in the composition of its color and shade. The decrease in the content of phenolic compounds is probably the reason for the 23 % decrease in the antioxidant activity of the studied wine.
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References
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OIV Compendium of international methods of wine and must analysis. Volume 1. Method OIV-MA-AS2-07B, Type IV method. Chromatic Characteristics. Paris, France, International Organization of Vine and Wine, 2022. ISBN: 978-2-85038-052-5. ISBN Volume I: 978-2-85038-053-2. Available at: https://www.oiv.int/public/medias/7372/oiv-compendium-volume-1-2020.pdf
Pintać D., Bekvalac K., Mimica-Dukić N., Rašeta M., Anđelić N., Lesjak M., Orčić D. Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity. Food Chemistry Advances, 2022, 1(10): 100030. https://doi.org/10.1016/j.focha.2022.100030
Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Stabilizing wine by physical and physicochemical processes. In: Handbook of enology. Volume 2: The chemistry of wine stabilization and treatments. (Second Edition). John Wiley and Sons Ltd., Chichester, 2006, рр. 369–386, Print ISBN-13: 978-0-470-01037-2. Print ISBN-10: 0-470-01037-1. http://doi.org/10.1002/0470010398
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Šeruga M., Novak I., Jakobek L. Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods. Food Chemistry, 2011, 124(3): 1208-1216. http://doi.org/10.1016/j.foodchem.2010.07.047
Stoyanov N. Study on phenolic compounds of Cabernet Sauvignon and Mavrud grapes, PhD thesis by UFT-Plovdiv of Bulgaria, 2007 [in Bulgarian]
Vermerris W., Nicholson R. Families of phenolic compounds and means of classification. In: Phenolic Compound Biochemistry (First Edition). Springer, Dordrecht, 2006, рр. 1-34, Print Hardcover ISBN: 978-1-4020-5163-0. Print Softcover ISBN: 978-1-4020-9289-3. eBook ISBN: 978-1-4020-5164-7. https://doi.org/10.1007/978-1-4020-5164-7
Zoecklein B., Fugelsang K., Gump B., Nury F. Phenolic compounds and wine color. In: Wine Analysis and Production (Second Edition). Springer, Kluwer Academic/Plenum Publishers, New York, 1999, рр. 115-151, Print ISBN-13: 9780834217010. Print ISBN-10: 0834217015. eBook ISBN: 978-1-4757-6967-8. https://doi.org/10.1007/978-1-4757-6967-8
Boulton R., Singleton V., Bisson L., Kunkee R. The Physical and Chemical Stability of Wine. In: Principles and practices of winemaking (First Edition). Springer, Chapman & Hall, New York, 1996, pp. 320 - 351, Print ISBN 978-1-4613-5718-6
Brand-Williams W., Cuvelier M., Berset C. Use of free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 1995, 28(1): 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Catherine A., Nicholas J., Rice-Evans, George P. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 1996, 20(7): 933-956. https://doi.org/10.1016/0891-5849(95)02227-9
Chobanova D.V. Guide to Exercises in Enology (Fifth Edition). Academic Publishing House of UFT-Plovdiv. 2007, Print ISBN 978-954-24-0082-0 [in Bulgarian]
Chobanova D.V. Enology. Textbook for students from the University of Food Technology – Plovdiv. Part 2. Part 2. Processing and Stabilization of Wines (Fifth Edition). Academic Publishing House of UFT-Plovdiv. 2016, Print ISBN 978-954-24-0292-3 [in Bulgarian]
Garaguso I., Nardini M. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines. Food Chemistry, 2015, 179(7): 336-342. http://doi.org/10.1016/j.foodchem.2015.01.144
Gris E., Mattivi F., Ferreira E., Vrhovsek U., Filho D., Pedrosa R., Bordignon-Luiz M. Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity. Journal of Food Composition and Analysis, 2013, 31(3): 31-40. http://doi.org/10.1016/j.jfca.2013.03.002
Hagerman E., Riedl K., Jones G., Sovik K., Ritchard N., Hartzfeld P., Riechel T. High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal of Agricultural and Food Chemistry, 1998, 46(5): 1887-1892. https://doi.org/10.1021/jf970975b
Ivanova-Petropulos V., Hermosin-Gutierrez I., Boros B., Stefova M., Stafilov T., Vojnoski B., Dörnyei A., Kilar F. Phenolic compounds and antioxidant activity of Macedonian red wines. Journal of Food Composition and Analysis, 2015a, 41(8): 1-14. http://doi.org/10.1016/j.jfca.2015.01.002
Ivanova-Petropulos V., Ricci A., Nedelkovski D., Dimovska V., Parpinello G., Versari A. Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chemistry, 2015b, 171(3): 412-420. http://doi.org/10.1016/j.foodchem.2014.09.014
Jackson R. Post-fermentation treatments and related topics. In: Wine science. Principles and applications (Fourth Edition). Elsevier Ltd., Academic Press, Amsterdam, Boston, Heidelberg, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo, 2014, рр. 535-544, Print ISBN: 978-0-12-381468-5. eBook ISBN: 978-0-12-381469-2.
Jacobson J. What’s your number?. In: Introduction to Wine Laboratory Practices and Procedures (First Edition). Springer-Verlag US, New York, 2006, рр. 54-82, Hardcover ISBN: 978-0-387-24377-1. Softcover ISBN: 978-1-4419-3732-2. eBook ISBN: 978-0-387-25120-2. https://doi.org/10.1007/b106815
Kanner J., Frankel E., Granit R., German B., Kinsella J. Natural antioxidants in grapes and wines. Journal of Agricultural and Food Chemistry, 1994, 42(1): 64-69. https://doi.org/10.1021/jf00037a010
Kharadze M., Japaridze I., Kalandia A., Vanidze M. Anthocyanins and antioxidant activity of red wines made from endemic grape varieties. Annals of Agrarian Science, 2018,16(2): 181-184. https://doi.org/10.1016/j.aasci.2018.04.006
Lingua M., Fabani M., Wunderlin D., Baroni M. In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile. Journal of Functional Foods, 2016, 20(1): 332-345. http://dx.doi.org/10.1016/j.jff.2015.10.034
Macedo L., Rogero M., Guimarães J., Granato D., Lobato L., Castro I. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry, 2013, 137(1-4): 122-129. http://doi.org/10.1016/j.foodchem.2012.10.017
Morata A.Wine color evaluation and stability. In: Red Wine Technology (First Edition). Elsevier Inc., Academic Press, Cambridge, MA, 2019, рр. 195-205, Print ISBN: 978-0-12-814399-5. eBook ISBN: 978-0-12-814400-8. https://doi.org/10.1016/C2017-0-01326-5
Nikolov I. Influence of clarifying and stabilizing treatments on the phenolic complex of white and red wines, PhD thesis by UFT-Plovdiv of Bulgaria, 2015. [in Bulgarian]
OIV Compendium of international methods of wine and must analysis. Volume 1. Method OIV-MA-AS2-07B, Type IV method. Chromatic Characteristics. Paris, France, International Organization of Vine and Wine, 2022. ISBN: 978-2-85038-052-5. ISBN Volume I: 978-2-85038-053-2. Available at: https://www.oiv.int/public/medias/7372/oiv-compendium-volume-1-2020.pdf
Pintać D., Bekvalac K., Mimica-Dukić N., Rašeta M., Anđelić N., Lesjak M., Orčić D. Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity. Food Chemistry Advances, 2022, 1(10): 100030. https://doi.org/10.1016/j.focha.2022.100030
Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Stabilizing wine by physical and physicochemical processes. In: Handbook of enology. Volume 2: The chemistry of wine stabilization and treatments. (Second Edition). John Wiley and Sons Ltd., Chichester, 2006, рр. 369–386, Print ISBN-13: 978-0-470-01037-2. Print ISBN-10: 0-470-01037-1. http://doi.org/10.1002/0470010398
Savage D. Technical Report No. SKI-R-05-54. The effects of high salinity groundwater on the performance of clay barriers: RN06025249; TVI: 0602 technical report of the Swedish Nuclear Power Inspectorate, Stockholm (Sweden), Project SKI 200509042; ISSN 1104-1374; TRN: SE0608006, 2005. Available at: http://www.ski.se/dynamaster/file_archive/051108/70c1f85d019f80dbefb1f30dff2a1d1a/SKI_Rapport_2005_54.pdf
Šeruga M., Novak I., Jakobek L. Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods. Food Chemistry, 2011, 124(3): 1208-1216. http://doi.org/10.1016/j.foodchem.2010.07.047
Stoyanov N. Study on phenolic compounds of Cabernet Sauvignon and Mavrud grapes, PhD thesis by UFT-Plovdiv of Bulgaria, 2007 [in Bulgarian]
Vermerris W., Nicholson R. Families of phenolic compounds and means of classification. In: Phenolic Compound Biochemistry (First Edition). Springer, Dordrecht, 2006, рр. 1-34, Print Hardcover ISBN: 978-1-4020-5163-0. Print Softcover ISBN: 978-1-4020-9289-3. eBook ISBN: 978-1-4020-5164-7. https://doi.org/10.1007/978-1-4020-5164-7
Zoecklein B., Fugelsang K., Gump B., Nury F. Phenolic compounds and wine color. In: Wine Analysis and Production (Second Edition). Springer, Kluwer Academic/Plenum Publishers, New York, 1999, рр. 115-151, Print ISBN-13: 9780834217010. Print ISBN-10: 0834217015. eBook ISBN: 978-1-4757-6967-8. https://doi.org/10.1007/978-1-4757-6967-8
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How to Cite
BAKARDZHIYSKI, Ivan Chenkov.
Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments.
Food Science and Applied Biotechnology, [S.l.], v. 5, n. 2, p. 151-159, oct. 2022.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/191>. Date accessed: 03 dec. 2024.
doi: https://doi.org/10.30721/fsab2022.v5.i2.191.