View More View Less
  • a University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
  • b University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • c University of Belgrade, Dr Subotića 1, 11000 Belgrade, Serbia
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Most of red wine's health benefits are attributed to polyphenols, which can express different biological effects. During ageing process, numerous chemical reactions occur, alternating phenolic composition of wine. Therefore, this paper focused on the influence of ageing on the evolution of wine phenolics (phenolic acids, flavonoids, stilbenes, and anthocyanins). Wines from 4 local grape varieties (Frankovka, Portugieser, Probus, and Rumenika) were analysed after 1 month and 4 years of ageing. Monomeric anthocyanin and total phenolic contents and antioxidative potential in aged wines were also determined. Among tested phenolics, main components in aged wines remained gallic acid (2.16–19.55 mg l−1) and catechin (8.39–37.21 mg l−1). The most prominent changes of analysed phenolic compounds during ageing were observed for p-coumaric acid (from +173.3% to +763.1%) and malvidin-3-glucoside (from +173.3% to +763.1%). Wine from Rumenika variety maintained the highest content of individual phenols after ageing. Additionally, aged wines had very low content of monomeric anthocyanins. Significant correlation (r= −0.93, P<0.05) between total phenolic content and IC50 values in aged wines was also noticed. Obtained results provide useful information about the quality preservation during aging and storage of these products.

Supplementary Materials

    • Supplementary Material
  • Agazzi, F.M., Nelson, J., Tanabe, C.K., Doyle, C., Boulton, R.B. & Buscema, F. (2018): Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition. Food Chem., 269, 103110.

    • Search Google Scholar
    • Export Citation
  • Atanacković, M., Petrović, A., Jović, S., Gojković-Bukarica, Lj., Bursać, M. & Cvejić, J. (2012): Influence of winemaking technique on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chem., 131(2), 513518.

    • Search Google Scholar
    • Export Citation
  • Atanasova, V., Fulcrand, H., Cheynier, V. & Moutounet, M. (2002): Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Anal. Chim. Acta, 458, 1527.

    • Search Google Scholar
    • Export Citation
  • Cvejić, J. & Atanacković, M. (2015): Effect of wine production techniques on wine resveratrol and total phenolics, -in: Preedy, V.R. (Ed.) Processing and impact on active components in food. Academic Press Elsevier, USA. pp. 501508.

    • Search Google Scholar
    • Export Citation
  • Cvejić, J., Puškaš, V., Miljić, U., Torović, Lj. & Rakić, D. (2016): Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration. Eur. Food Res. Technol., 242, 13191329.

    • Search Google Scholar
    • Export Citation
  • Cvejić Hogervorst, J., Russo, G., Godos, J., Mimica-Dukić, N., Simin, N., Bjelica, A. & Grosso, G. (2018): Beneficial effects of polyphenols on chronic diseases and ageing -in: Galanakis, C.M. (Ed.): Polyphenols: Properties, recovery and applications. Academic Press Elsevier, USA. pp. 69102.

    • Search Google Scholar
    • Export Citation
  • Ferreira-Lima, N.E., Burin, V.M., Caliari, V. & Bordignon-Luiz, M.T. (2016): Impact of pressing conditions on the phenolic composition, radical scavenging activity and glutathione content of Brazilian Vitis vinifera white wines and evolution during bottle ageing. Food Bioprocess. Tech., 9, 944957.

    • Search Google Scholar
    • Export Citation
  • Gao, Y., Tian, Y., Liu, D., Li, Z., Zhang, X.X., Li, J. M., Huang, J.H., Wang, J. & Pan, Q.H. (2015): Evolution of phenolic compounds and sensory in bottled red wines and their co-development. Food Chem., 172, 565574.

    • Search Google Scholar
    • Export Citation
  • Garcia-Falcon, M.S., Perez-Lamela, C., Martinez-Carballo, E. & Simal-Gandara, J. (2007): Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution. Food Chem., 105, 248259.

    • Search Google Scholar
    • Export Citation
  • Ginjom, I.R., Darcy, B.R., Caffin, N.A. & Gidley, M.J. (2010): Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. J. Agr. Food Chem., 58, 1013310142.

    • Search Google Scholar
    • Export Citation
  • Lee, J., Durst, R.W. & Wrolstad, R.E. (2005): Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants and wines by the pH differential method: collaborative study. J. AOAC Int., 88(5), 12691278.

    • Search Google Scholar
    • Export Citation
  • Mitić, M., Kostić, D.A. & Pavlović, A.N. (2014): The phenolic composition and the antioxidant capacity of Serbian red wines. Advanced Technologies, 3(1), 1622.

    • Search Google Scholar
    • Export Citation
  • OIV (2013): Compendium of international methods of wine and must analysis. Office International del la Vigne et du Vin, Paris.

  • Perez-Trujillo, J.P., Hernandez, Z., Lopez-Bellido, F. J. & Hermosin-Gutierrez, I. (2011): Characteristic phenolic composition of single-cultivar red wines of the Canary Islands (Spain). J. Agr. Food Chem., 59, 61506164.

    • Search Google Scholar
    • Export Citation
  • Proestos, C., Bakogiannis, A., Psarianos, K., Koutinas, A., Kanellaki, M. & Komaitis, M. (2005): High performance liquid chromatography analysis of phenolic substances in Greek wines. Food Control, 16, 319323.

    • Search Google Scholar
    • Export Citation
  • Soler-Rivas, C., Espin, J.C. & Wichers, H.J. (2000): An easy and fast test to compare total free radical scavenger capacity of foodstuffs. Phytochem. Analysis, 11, 330338.

    • Search Google Scholar
    • Export Citation
  • Stavidrou, K., Soufleros, E.H., Bouloumpasi, E. & Dagkli, V. (2016): The phenolic potential of wines from French grape varieties Cabernet Sauvignon, Merlot and Syrah cultivated in the region of Thessaloniki (Northern Greece) and its evolution during aging. Food Nutr. Sci., 7, 122137.

    • Search Google Scholar
    • Export Citation
  • Tsanova-Savova, S., Dimov, S. & Ribarova, F. (2002): Anthocyanins and color variables of Bulgarian aged red wines. J. Food Compos. Anal., 221(3), 305312.

    • Search Google Scholar
    • Export Citation
  • Woraratphoka, J., Intarapichet, K.O. & Indrapichate, K. (2007): Phenolic compounds and antioxidative properties of selected wines from the northeast of Thailand. Food Chem., 104, 14851490.

    • Search Google Scholar
    • Export Citation
  • Yildirim, H.K. & Altindişli, A. (2015): Changes of phenolic acids during aging of organic wines. Int. J. Food Prop., 18, 10381045.

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Sep 2020 14 0 0
Oct 2020 30 0 1
Nov 2020 41 0 0
Dec 2020 47 0 0
Jan 2021 18 0 0
Feb 2021 16 0 0
Mar 2021 1 1 3