Search results for "Polyp"
showing 10 items of 1415 documents
High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols
2008
COMPARISON BETWEEN TWO TYPES OF WINEMAKING TANKS FOR THE PRODUCTION OF QUALITY WINES CV. NERO D’AVOLA
2012
The aim of this work is to compare two types of winemaking tanks, horizontal and vertical, using Nero d’Avola grapes, in order to assess the capacity of extraction of phenolic compounds that determine the quality of red wines. The study shows that in wine made by horizontal winemaking tanks, both anthocyanins and polyphenols have a higher decrease in time compared to wine made by the vertical type. The higher values of polyphenols found in the horizontal type appear to show that wines produced by this type of winemaking tank have a better quality in terms of health for antimicrobial, antioxidant and antiinflammatory properties of these molecules.
Polyphenol Oxidases from Wine Grapes
2017
Wine is produced from grapes which contain enzymes forming unfavorable dark polymers such as melanin, oxidizing proteins, and phenols which may influence their functions. Here we focus on the class of type-3 copper proteins presenting new insights on the structure, the occurrence during the ripening process and during wine making. Then, the reactivity of the enzymes on polyphenols from wine grapes are discussed and the possible consequences on health.
The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health
2005
AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful a…
Evolution of anthocyanin profile from grape to wine
2010
<p style="text-align: justify;"><strong>Aims</strong>: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring dioxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylate…
Wine consumption in the Mediterranean diet: old concepts in a new sight
2012
The term “Mediterranean diet” is widely employed to indicate the typical diet of the Countries located on the Mediter- ranean sea coast. A growing body of scientific literature pointed out the healthy effects of this diet. In recent years we investigated about the protective effects of a regular and moderate wine consumption. As we know, alcoholic and non alcoholic wine constituents are responsible of different effects by means of molecular and cell mechanisms. Among the non alcoholic components, polyphenols (for example resveratrol and quercetin) were deeply investigated. The aim of this review is to underline the effects of a moderate and regular wine drinking in the context of the Medite…
Wine-making with protection of must against oxidation in a warm, semi-arid terroir
2016
In order to defend varietal aromas from oxidation before alcoholic fermentation, two musts were prepared from white grapes pre-cooled and added with ascorbic acid and solid CO2 (trial ACO2) or SO2 (trial BSO2). Experiments were performed with grapes of a white grape variety indigenous to western Sicily, the wines from which, obtained by vinification of musts protected from oxidation and poor in copper, as previously proven, have aroma descriptors ascribed to passion fruit and grapefruit skin. The smaller content in flavanols in the ACO2 trial, demonstrated that the use of solid CO2, instead of SO2, reduced the extraction of such polyphenols from grape solids. The higher content in hydroxyci…
Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines
2008
Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) and the effect of grape variety (100% Tempranillo red grapes vs Tempranillo grapes and Viura white grapes) on sensory and physicochemical characteristics of young red wines from Rioja Alavesa. Methods and Results: Nineteen wines distributed in four groups (the four combinations from the two factors) were collected from 12 wineries. Twenty-four sensory attributes and 15 physicochemical parameters were analysed at four time points through 9 months. Data were analysed by analysis of variance and by canonical variate analysis. CM wines were higher in red berry aroma and flavour, alco…
The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in …
2011
Abstract The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typical polyphenolic compounds of red wine, to investigate the influence of two different pH levels on the antioxidant properties and to clarify their activity–structure relationship. The antioxidant activity of compounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test, based on the crocin bleaching. The position and the number of substitution groups influence the magnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant properties are also strongly influenced by the pH conditions. Increasing the pH, a considerable incr…
Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of red wine
2014
Background and Aims Recent studies have confirmed a long-term effect of carboxymethyl cellulose (CMC) for tartrate salt stabilisation in white wine. It has been argued that CMC is not only less effective in red wine but also interacts with proteins and polyphenols generating turbidity and change in colour. In order to explain these effects, we studied in detail the impact of CMC on haze formation and colour stability of red wine. Methods and Results The influence of CMC concentration was tested with ten samples of red wine produced from several grape cultivars. The haze-forming material was analysed by sodium dodecyl-sulfate polyacrylamide electrophoresis and the protein composition by high…