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Phenolic Compounds in Wine
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Phenolic Compounds in Wine

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 14577

Special Issue Editors

Dr. María Rosa Pérez-Gregorio

E-Mail Website
Guest Editor
1. Department of Analytical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain
2. LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
Interests: quality and food safety; polyphenols; organic chemistry; metab-olomics; proteomics; immune-mediated disorders
Special Issues, Collections and Topics in MDPI journals
Dr. Ricardo Dias

E-Mail Website
Guest Editor
LAQV-REQUIMTE, Departamento de Química e Bioquímica, Universidade do Porto, Porto, Portugal
Interests: celiac disease; oxidative stress; NMR metabolomics; polyphenol-protein interactions

Special Issue Information

Dear Colleagues,

Nowadays, wine has become one of the very foundations of the cultural identity and continuity of communities throughout the world. When drunk in moderation, wine allows individuals to enjoy significant reductions in all-cause and, particularly, vascular disease incidences when compared to those who abstain or drink alcohol to excess. Identified years ago, as phytometabolites originating from grape skin and seeds during the fermentation process, phenolic compounds are responsible for the wine’s bitterness, astringency and colour, and for providing an ever-growing number of health benefits that go far beyond their antioxidant properties. Despite the advances achieved in recent years, there are still many mechanistic gaps regarding the metabolic fate of the hundreds of individual wine phenolics within the human body, especially if one considers that their bioactive forms in vivo are not necessarily the same occurring in wine. Additionally, the phenolic composition of grapes is influenced by many different factors, including genetic variations, agronomic practices, environmental conditions at vineyards and winemaking processes. As such, the affirmation “one size fits all” cannot be properly applied to correlate the consumption, bioavailability and biological action of wine phenolics in modern nutrition, the latter of which ultimately seeks optimal health and disease prevention though personalized dietary guidance.

This Special Issue aims at revising recent research focusing on novel technologies for phenolic compound characterization, as well as the impact of agronomic and winemaking practices on wine quality (colour and taste perception) and health-promoting properties.

Dr. María Rosa Pérez-Gregorio
Dr. Ricardo Dias
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine phenolic compounds
  • health
  • astringency
  • bitterness
  • wine colour
  • winemaking
  • vineyard practices
  • oxidative stress
  • anti-inflammatory activity
  • phenolic compound extraction
  • phenolic compound characterization

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Published Papers (5 papers)

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Research

17 pages, 4370 KiB  
Article
Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera
by Maria Inês Rouxinol, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso and Ana Elisa Rato
Beverages 2023, 9(1), 8; https://doi.org/10.3390/beverages9010008 - 16 Jan 2023
Cited by 9 | Viewed by 2819
Abstract
Wine quality is determined by the development of grape maturation, which is highly dependent on climate variations. Extreme weather events are becoming more common, which will affect the productivity and quality of grapes and wine. Grape development depends on many factors, including weather, [...] Read more.
Wine quality is determined by the development of grape maturation, which is highly dependent on climate variations. Extreme weather events are becoming more common, which will affect the productivity and quality of grapes and wine. Grape development depends on many factors, including weather, and extreme events will influence berry size, skin thickness and the development of some key compounds, such as phenolics. In this work, the ripening evolution and phenolic content of Vitis vinifera extracts from a vineyard in Alentejo (Portugal) were evaluated in two distinct climatic years. During this period, the influence of climatic conditions on grape ripening, and thereby on red wine quality, was assessed. The results demonstrate differences in polyphenol compounds between years and the importance of monitoring their content during maturation. The reduction of berry size, apparently due to lower pluviosity and higher temperatures, resulted in a higher content of polyphenolic compounds related to grape quality. Full article
(This article belongs to the Special Issue Phenolic Compounds in Wine)
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12 pages, 1265 KiB  
Article
Accelerated Solvent Extraction of Phenols from Lyophilised Ground Grape Skins and Seeds
by Alenka Mihelčič, Klemen Lisjak and Andreja Vanzo
Beverages 2023, 9(1), 4; https://doi.org/10.3390/beverages9010004 - 6 Jan 2023
Cited by 3 | Viewed by 2429
Abstract
The efficient extraction of phenols from grapes is an important step for their reliable quantification. The aim was to optimise the lyophilisation process and the extraction of phenols from grape skins and seeds. The phenol extraction yield from lyophilised tissues was investigated with [...] Read more.
The efficient extraction of phenols from grapes is an important step for their reliable quantification. The aim was to optimise the lyophilisation process and the extraction of phenols from grape skins and seeds. The phenol extraction yield from lyophilised tissues was investigated with different accelerated solvent extraction (ASE) operating conditions. Skins and seeds were separated from frozen berries and lyophilised without being ground. The weight loss during lyophilisation was followed daily. Phenols were extracted from lyophilised, cryo-ground seeds and skins with ASE at room temperature and 10.3 MPa using 80% aqueous acetone and 60% aqueous methanol. The effects of ASE operational parameters (the number of extraction cycles (ECs) and static time (ST) duration) were investigated. The yield of extracted phenols was evaluated spectrophotometrically by determining total phenolic index at 280 nm (TPI). The weight of skins and seeds significantly dropped after 24 h of lyophilisation and continued to decrease, although not significantly, up until the 9th day. The optimal lyophilisation time was estimated to be 3 days and 5 days for skins and seeds, respectively. The phenol extraction yield was significantly affected after changes of ASE conditions. Based on TPI, the optimal ASE conditions were as follows: (i) lyophilised seeds—eight ECs with 10 min ST using aqueous acetone and then four ECs with 20 min ST using aqueous methanol; (ii) lyophilised skins—eight ECs with 1 min ST using aqueous acetone and then one EC with 20 min ST using aqueous methanol. Full article
(This article belongs to the Special Issue Phenolic Compounds in Wine)
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19 pages, 1214 KiB  
Article
Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines
by Eva P. Pérez-Álvarez, Itziar Sáenz de Urturi, Pilar Rubio-Bretón, Sandra Marín-San Román, Rebeca Murillo-Peña, Belén Parra-Torrejón, Gloria B. Ramírez-Rodríguez, José M. Delgado-López and Teresa Garde-Cerdán
Beverages 2022, 8(3), 56; https://doi.org/10.3390/beverages8030056 - 13 Sep 2022
Cited by 5 | Viewed by 2293
Abstract
The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in [...] Read more.
The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in conventional form (MeJ) and in nanoparticle form (ACP-MeJ), with a concentration ten times lower, was applied in a Tempranillo vineyard over two seasons. The phenolic, nitrogen and volatile composition and the sensory properties of the MeJ-based wines were determined. The results showed that the effects of foliar applications of MeJ modify the wine composition. Thus, although the total concentration of most of the groups of phenolic compounds was not altered, several compounds, such as petunidin-3-glucoside, quercetin-3-glucoside, epigallocatechin and most of the stilbenes, increased, in both years, in the treated wines. Amino acids were influenced differently in each of the years studied, and volatile compounds generally did not improve in the treated wines. However, the ACP-MeJ wines were the best rated by the tasters, highlighting their equilibrium on the taste and their genuineness and odor quality. Therefore, foliar applications of ACP-MeJ can be considered a useful tool to improve wine quality. Full article
(This article belongs to the Special Issue Phenolic Compounds in Wine)
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17 pages, 1214 KiB  
Article
Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition
by Miriam González-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Sandra Marín-San Román, Eva P. Pérez-Álvarez, Pilar Rubio-Bretón and Teresa Garde-Cerdán
Beverages 2022, 8(3), 52; https://doi.org/10.3390/beverages8030052 - 1 Sep 2022
Cited by 5 | Viewed by 2154
Abstract
Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications of methyl jasmonate (MeJ) and methyl jasmonate plus urea (MeJ+Ur) to Tempranillo vineyard on wine phenolic, aromatic and nitrogen [...] Read more.
Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications of methyl jasmonate (MeJ) and methyl jasmonate plus urea (MeJ+Ur) to Tempranillo vineyard on wine phenolic, aromatic and nitrogen composition over two vintages (2019 and 2020). A reduction in alcoholic degree was observed in MeJ and MeJ+Ur wines. The effect of foliar treatments was season-dependent. MeJ and MeJ+Ur wines were characterized, in the first vintage, by a higher content of total acylated anthocyanins, but a low content of total esters, alcohols and acids when compared with control wines. MeJ+Ur wines presented a higher total amino acids content than control and MeJ wines. However, in the second vintage, MeJ and MeJ+Ur wines presented an increase in some non-acylated anthocyanins, but only MeJ+Ur treatment increased the total content of flavonols, flavanols, hydroxycinnamic acids, stilbenes and total amino acids when compared with control wines. MeJ wines presented a low content of esters and acids, whereas MeJ+Ur did not show differences with control wines. Overall, the effect of MeJ+Ur foliar treatment was greater than the effect of MeJ application in order to improve the wine chemical composition. Full article
(This article belongs to the Special Issue Phenolic Compounds in Wine)
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20 pages, 1745 KiB  
Article
Effect of Nitrogen Fertilization on Savvatiano (Vitis vinifera L.) Grape and Wine Composition
by Dimitrios Evangelos Miliordos, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Nikolaos Kontoudakis, Georgios Leventis, Myrto Tsiknia and Yorgos Kotseridis
Beverages 2022, 8(2), 29; https://doi.org/10.3390/beverages8020029 - 10 May 2022
Cited by 9 | Viewed by 3944
Abstract
Nitrogen nutrition is one of the most effective cultural practices in vineyards. The vine nitrogen status influences the berries’ quality characteristics and the produced wines. The current study investigated the effect of traditional nitrogen fertilization in the form of ammonium sulfate compared to [...] Read more.
Nitrogen nutrition is one of the most effective cultural practices in vineyards. The vine nitrogen status influences the berries’ quality characteristics and the produced wines. The current study investigated the effect of traditional nitrogen fertilization in the form of ammonium sulfate compared to nitrogen fertilization coupled with the nitrification inhibitor 3,4-Dimethylpyrazole phosphate (DMPP) on the agronomic characteristics of grapes and the produced wines of the white variety Savvatiano from a productive vineyard in the Attiki region. Must and wine quality was evaluated by a chemical analysis and sensorial evaluation by trained panelists. The different forms of nitrogen fertilizers did not significantly affect the aroma and sensory profile in contrast to unfertilized grapevines. In addition, the applied fertilization increased some important aroma compounds in the wine, compared to no fertilization. The significance of this work is to add information about the effect of nitrogen fertilization on the wine volatile composition of the Greek white grapevine Savvatiano. Full article
(This article belongs to the Special Issue Phenolic Compounds in Wine)
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