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Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine
The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red g...
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Published in: | Applied sciences 2023-07, Vol.13 (14), p.8314 |
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creator | Acuña-Avila, Pedro Estanislao Vasquez-Murrieta, María Soledad Cortés-Camargo, Stefani Hernández-Botello, Mayuric Teresa Ramos-Monroy, Oswaldo López-Cortéz, Ma del Socorro |
description | The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red grape Vitis vinifera L. “Cabernet Sauvignon” harvested in three Mexican vineyards during the first nine days of the fermentation process. The bioactive compounds and elemental composition (determined by inductively coupled plasma–optical emission spectrometry, ICP-OES) were correlated. The fermentation process decreased from 22 to 5 °Bx in all cases, while the acidity increased from 6.5 to 8 g of tartaric acid/L, decreasing the pH. The phenolic compounds extracted during the winemaking ranged from 1400 to 1600 gallic acid equivalent/L, while the antioxidant capacity was 9 mmol Trolox equivalent. The bioactive compounds identified by HPLC were resveratrol, piceid, catechin, and epicatechin. The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin). |
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This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red grape Vitis vinifera L. “Cabernet Sauvignon” harvested in three Mexican vineyards during the first nine days of the fermentation process. The bioactive compounds and elemental composition (determined by inductively coupled plasma–optical emission spectrometry, ICP-OES) were correlated. The fermentation process decreased from 22 to 5 °Bx in all cases, while the acidity increased from 6.5 to 8 g of tartaric acid/L, decreasing the pH. The phenolic compounds extracted during the winemaking ranged from 1400 to 1600 gallic acid equivalent/L, while the antioxidant capacity was 9 mmol Trolox equivalent. The bioactive compounds identified by HPLC were resveratrol, piceid, catechin, and epicatechin. The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin).</description><identifier>ISSN: 2076-3417</identifier><identifier>EISSN: 2076-3417</identifier><identifier>DOI: 10.3390/app13148314</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Acids ; antioxidant capacity ; Antioxidants ; bioactive ; COVID-19 ; elemental composition ; Ethanol ; Fermentation ; polyphenols ; red wine ; Wineries & vineyards ; Wines</subject><ispartof>Applied sciences, 2023-07, Vol.13 (14), p.8314</ispartof><rights>2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red grape Vitis vinifera L. “Cabernet Sauvignon” harvested in three Mexican vineyards during the first nine days of the fermentation process. The bioactive compounds and elemental composition (determined by inductively coupled plasma–optical emission spectrometry, ICP-OES) were correlated. The fermentation process decreased from 22 to 5 °Bx in all cases, while the acidity increased from 6.5 to 8 g of tartaric acid/L, decreasing the pH. The phenolic compounds extracted during the winemaking ranged from 1400 to 1600 gallic acid equivalent/L, while the antioxidant capacity was 9 mmol Trolox equivalent. The bioactive compounds identified by HPLC were resveratrol, piceid, catechin, and epicatechin. The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin).</description><subject>Acids</subject><subject>antioxidant capacity</subject><subject>Antioxidants</subject><subject>bioactive</subject><subject>COVID-19</subject><subject>elemental composition</subject><subject>Ethanol</subject><subject>Fermentation</subject><subject>polyphenols</subject><subject>red wine</subject><subject>Wineries & vineyards</subject><subject>Wines</subject><issn>2076-3417</issn><issn>2076-3417</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>COVID</sourceid><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpNkdtKAzEQhhdRUNQrXyDgpVSTzTaHSykeCori8TJksxObsiZrkip9Dx_YtBVxwjBh5uf7B6aqjgg-pVTiMz0MhJJGlNyq9mrM2Yg2hG__--9WhynNcQlJqCB4r_p-dR7QfeiXwwx86NEk-Aw-o24RnX9DeQboEuJ7aensgkfBoheXXUKfzjsLUaPJI7qKeoCEtO_QNCf0AP1anGZuQF8uz9aY-wgJvIEV4ra4Rt0n5Px69gBp0eeV4Wqfg2rHliEc_tb96vny4mlyPbq5u5pOzm9GhrImj8aE48ZYQWR5pYIULXBdY2Nq2RFOOQNBtaF0XHPcdjVhRNO2axlmjJOG7lfTDbcLeq6G6N51XKqgnVo3QnxTOmZnelB2LCTDlBphbSMJCLA1F6TVAjpWjAvreMMaYvhYQMpqHhbRl_VVLZpaFj-Ji-pkozIxpBTB_rkSrFZXVP-uSH8AhfWP0g</recordid><startdate>20230701</startdate><enddate>20230701</enddate><creator>Acuña-Avila, Pedro Estanislao</creator><creator>Vasquez-Murrieta, María Soledad</creator><creator>Cortés-Camargo, Stefani</creator><creator>Hernández-Botello, Mayuric Teresa</creator><creator>Ramos-Monroy, Oswaldo</creator><creator>López-Cortéz, Ma del Socorro</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>COVID</scope><scope>DWQXO</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-3362-5408</orcidid></search><sort><creationdate>20230701</creationdate><title>Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine</title><author>Acuña-Avila, Pedro Estanislao ; 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The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin).</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/app13148314</doi><orcidid>https://orcid.org/0000-0002-3362-5408</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Acids antioxidant capacity Antioxidants bioactive COVID-19 elemental composition Ethanol Fermentation polyphenols red wine Wineries & vineyards Wines |
title | Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine |
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