View More View Less
  • a Szent István University, H-1118 Budapest, Ménesi út 45, Hungary
  • | b Hungarian Academy of Sciences, H-1117 Budapest, Magyar tudósok krt. 2, Hungary
  • | c Szent István University, H-1118 Budapest, Somlói út 14-16, Hungary
Open access

Polyphenol compounds in grapes and wines are of paramount importance: they have a key role in determining wine quality, and also the beneficial health effects of moderate red wine consumption are well-known. The polyphenol concentration of wines is determined mostly by: a) their concentration in the grapes and b) the production technology, particularly the time and type of aging. Our goal was to determine the trans-resveratrol and anthocyanin contents of Hungarian red wines under different manufacturing conditions, by monitoring the 24-month aging process – using barrique and oak barrels – with semi-annual sampling, without considering vintage. We have chosen to determine polyphenol components that could originate from either the grapes, or be produced during the wooden barrel aging. Both the aging time and the wine variety had non-negligible effects on the changes in the concentrations of the studied components, whereas the wooden barrel type had not.

Supplementary Materials

  • Bavaresco, L., Lucini, L., Busconi, M., Flamini, R. & De Rosso, M. (2016): Wine resveratrol. From the ground up. Nutrients, 8, 222.

  • Flanzy, M., Aubert, S. & Marinos, M. (1969): New technique for determination of leucoanthocyanic tannins. Ann. Technol. Agr., 18, 327328.

    • Search Google Scholar
    • Export Citation
  • Gautam, S.C., Xu Y.X., Dumaguin, M., Janakiraman, N. & Chapman, R.A. (2000): Resveratrol selectively inhibits leukemia cells: A prospective agent for ex vivo bone marrow purging. Bone marrow transpl., 25 (6), 639645.

    • Search Google Scholar
    • Export Citation
  • Geana, E.I., Dinca, O.R., Ionete, R.E., Artem, V. & Niculescu, V.C. (2015): Monitoring trans-resveratrol in grape berry skins during ripening and in corresponding wines by HPLC. Food Technol. Biotech., 53, 7380.

    • Search Google Scholar
    • Export Citation
  • Guerrero, R.F., Liazid, A., Palma, M., Puertas B., González-Barrio, R., Gil-Izquierdo, A., García-Barroso, C. & Cantos-Villar, E. (2009): Phenolic characterisation of red grapes autochthonous to Andalusia. Food Chem., 112, 949955.

    • Search Google Scholar
    • Export Citation
  • Hungarian Standard (1979): Vörösborok színintenzitásának meghatározása. (Red wines. Determination of colour intensity) MSZ 14848:1979

    • Search Google Scholar
    • Export Citation
  • Kállay, M. & Török, Z. (1997): Determination of resveratrol isomers in Hungarian wines. Hortic. Sci., 29 (34), 7882.

  • Kállay, M. & Tusnády, E. (2001): Néhány kékszőlő és vörösbor színanyag-összetételének vizsgálata HPLC-vel. (Investigation of the colour composition of some blue grapes and red wines by HPLC.) Élelmezési Ipar, 55 (7), 196200.

    • Search Google Scholar
    • Export Citation
  • Keita, Y., Yoshihiro, Y. & Masao, O. (2004): Changes in concentrations of resveratrol and its related compounds in red wine during alcoholic and malolactic fermentation. J. Jpn. Soc. Food Sci., 51 (5), 274278.

    • Search Google Scholar
    • Export Citation
  • Kennedy, J., Saucier, C. & Glories, Y. (2006): Grape and wine phenolics: History and perspective. Am. J. Enol. Vitic., 57 (3), 239248.

    • Search Google Scholar
    • Export Citation
  • King, R.E., Bomser, J.A. & Min, D.B. (2006): Bioactivity of resveratrol. Compr. Rev. Food Sci. F, 5, 6570.

  • Kisbenedek, A., Szabo, Sz., Polyak, E., Breitenbach, Z., Bona, A., Mark, L. & Figler, M. (2014): Analysis of trans-resveratrol in oilseeds by high-performance liquid chromatography. Acta Alimentaria, 43, 459464.

    • Search Google Scholar
    • Export Citation
  • Mizutani, K., Ikeada, K., Kawai, Y. & Yamori, Y. (2000): Resveratrol attenuates ovariectomy-induced hypertension and bone loss in stroke-prone spontaneously hypertensive rats. J. Nutr. Sci. Vitaminol., 46, 7883.

    • Search Google Scholar
    • Export Citation
  • Montsko, G., Ohmacht, R. & Mark, L. (2010): trans-Resveratrol and trans-piceid content of Hungarian wines. Chromatographia Suppl., 71, 121124.

    • Search Google Scholar
    • Export Citation
  • Nikfardjam, M.S.P., Mark, L., Avar, P., Figler, M. & Ohmacht, R. (2006): Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region. Food Chem., 98, 453462.

    • Search Google Scholar
    • Export Citation
  • Rebelein, H. (1965): Beitrag zur Bestimmung des Catechingehaltes in Wein. Deut. Lebenm.—Rundsch., 61, 182183.

  • Riviere, C., Papastamoulis, Y., Fortin, P.Y., Delchier, N. & Andriamanarivo, S. (2010): New stilbene dimers against amyloid fibril formation. Bioorg. Med. Chem. Lett., 20, 34413443.

    • Search Google Scholar
    • Export Citation
  • Seigneur, M., Bonnet, J., Dorian, B., Benchimol, D., Drouillet, F., Gouverneur, G., Larrue, J., Crockett, R., Boisseau, M.R. & Ribereau-Gayon, P. (1990): Effect of the consumption of alcohol, white wine and red wine on platelet function and serum lipids. J. Appl. Cardiol., 5, 215222.

    • Search Google Scholar
    • Export Citation
  • Singleton, V.L. & Esau, P. (1969): Phenolic substances in grapes and wine and their significance. Adv. Food Res. Suppl., 1, 1261.

  • Sudraud, P. (1958) Interprétation des courbes d'absortion des vins rouges. Ann. Technol. Agr., 2, 203208.

  • Waterhouse, A.L. (2002): Wine phenolics. Ann. N.Y. Acad. Sci., 957, 2136.

  • Yang, J., Martinson, T.E. & Liu, R.H. (2009): Phytochemical profiles and antioxidant activities of wine grapes. Food Chem., 116, 332339.

    • Search Google Scholar
    • Export Citation

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 0 3 2
Feb 2021 0 4 3
Mar 2021 0 9 6
Apr 2021 0 13 7
May 2021 0 6 5
Jun 2021 0 6 6
Jul 2021 0 0 0