The effect of some phenolic compounds recurrent in wines on technological features of Oenococcus oeni was studied in order to individuate those strains to be utilized as starter in the deacidification of aged red wine...The effect of some phenolic compounds recurrent in wines on technological features of Oenococcus oeni was studied in order to individuate those strains to be utilized as starter in the deacidification of aged red wines. For this purpose, the growth and the L-malic acid metabolism of 100O. oeni strains, previously isolated from different wines, was assayed in a synthetic medium added with ethanol, malic acid and phenol carboxylic （gallic, caffeic, p-coumaric and ferulic） acids or flavonoids （catechin and quercetin） at different concentrations. Results evidenced a different sensitivity of strains to each assayed compound. All the compounds restrained or stimulated the growth of 57 and 11 strains respectively, while no effect was detected on 6 strains. The remaining 26 strains showed a different behaviour： all were restrained by ferulic acid and stimulated by gallic acid and catechin. As for caffeic acid, 17 out of 26 strains were restrained, while 9 strains were stimulated. The main result obtained in this study was the establishment of a relationship between the effect of phenolic compounds on the O. oeni growth and the behaviour of the malolactic fermentation. This study may enrich the selection criteria of strains for the deacidification of aged red wines.展开更多
A total of 56 wines from different vintages and wine-growing regions of Cyprus were used to analyze six biologically interesting phenolic antioxidants （gallic acid, catechin, vanillic acid, epicatechin, coumaric and ...A total of 56 wines from different vintages and wine-growing regions of Cyprus were used to analyze six biologically interesting phenolic antioxidants （gallic acid, catechin, vanillic acid, epicatechin, coumaric and feroulic acid） by high performance liquid chromatography. The study includes red and white Cypriot authentic wines from local and imported varieties that were produced under the same vinification conditions at a Model Winery. Results extracted after the chemometric analysis of the measured concentrations show a strong relationship of the phenolic antioxidative capacity with the variety of the wines and gallic acid followed by vanillic acid found in the highest concentrations of the other antioxidants studied. Comparing the concentrations found with bibliographic data for wines from other countries, it was found that, the concentration levels of vanillic and ferulic acid were significantly higher for Cypriot wines.展开更多
According to ancient Georgian traditional winemaking technology, the crushed grape is placed in a clay vessel （qvevri） dug in the ground, and alcoholic fermentation is carried out together with solid parts of grape ...According to ancient Georgian traditional winemaking technology, the crushed grape is placed in a clay vessel （qvevri） dug in the ground, and alcoholic fermentation is carried out together with solid parts of grape cluster （stem, skin, seeds）. Quantitative content of phenolic compounds and antiradical efficiency of Kakhethian wines were studied and findings are compared to the appropriate data of the European wines. Analysis showed Kakhethian wines to considerably surpass the European wines with regard to total phenolics compounds： 1,330-2,430 mg/L （Kakhethian white wines）, 210-468 mg/L （European white wines）, 2,898-4,416 mg/L （Kakhethian red wines）, 1,630-2,340 mg/L （European red wines）. Average value of antiradical efficiency of white and red wines of Kakhethian type was found to exceed the average value of antiradical efficiency of white and red wines of European type, by 2.3 and 1.7 times, respectively. Georgian wines in the world market are submitted in an insufficient measure, and the purpose of this work is r^v~alino their naritiv~ a,nlitie~展开更多
文摘The effect of some phenolic compounds recurrent in wines on technological features of Oenococcus oeni was studied in order to individuate those strains to be utilized as starter in the deacidification of aged red wines. For this purpose, the growth and the L-malic acid metabolism of 100O. oeni strains, previously isolated from different wines, was assayed in a synthetic medium added with ethanol, malic acid and phenol carboxylic （gallic, caffeic, p-coumaric and ferulic） acids or flavonoids （catechin and quercetin） at different concentrations. Results evidenced a different sensitivity of strains to each assayed compound. All the compounds restrained or stimulated the growth of 57 and 11 strains respectively, while no effect was detected on 6 strains. The remaining 26 strains showed a different behaviour： all were restrained by ferulic acid and stimulated by gallic acid and catechin. As for caffeic acid, 17 out of 26 strains were restrained, while 9 strains were stimulated. The main result obtained in this study was the establishment of a relationship between the effect of phenolic compounds on the O. oeni growth and the behaviour of the malolactic fermentation. This study may enrich the selection criteria of strains for the deacidification of aged red wines.
文摘A total of 56 wines from different vintages and wine-growing regions of Cyprus were used to analyze six biologically interesting phenolic antioxidants （gallic acid, catechin, vanillic acid, epicatechin, coumaric and feroulic acid） by high performance liquid chromatography. The study includes red and white Cypriot authentic wines from local and imported varieties that were produced under the same vinification conditions at a Model Winery. Results extracted after the chemometric analysis of the measured concentrations show a strong relationship of the phenolic antioxidative capacity with the variety of the wines and gallic acid followed by vanillic acid found in the highest concentrations of the other antioxidants studied. Comparing the concentrations found with bibliographic data for wines from other countries, it was found that, the concentration levels of vanillic and ferulic acid were significantly higher for Cypriot wines.
文摘According to ancient Georgian traditional winemaking technology, the crushed grape is placed in a clay vessel （qvevri） dug in the ground, and alcoholic fermentation is carried out together with solid parts of grape cluster （stem, skin, seeds）. Quantitative content of phenolic compounds and antiradical efficiency of Kakhethian wines were studied and findings are compared to the appropriate data of the European wines. Analysis showed Kakhethian wines to considerably surpass the European wines with regard to total phenolics compounds： 1,330-2,430 mg/L （Kakhethian white wines）, 210-468 mg/L （European white wines）, 2,898-4,416 mg/L （Kakhethian red wines）, 1,630-2,340 mg/L （European red wines）. Average value of antiradical efficiency of white and red wines of Kakhethian type was found to exceed the average value of antiradical efficiency of white and red wines of European type, by 2.3 and 1.7 times, respectively. Georgian wines in the world market are submitted in an insufficient measure, and the purpose of this work is r^v~alino their naritiv~ a,nlitie~
