Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

Andreas Bimpilas; Dimitrios Tsimogiannis; Kalliopi Balta-Brouma; Theopisti Lymperopoulou; Vassiliki Oreopoulou

doi:10.1016/j.foodchem.2015.01.090

Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

Food Chem. 2015 Jul 1:178:164-71. doi: 10.1016/j.foodchem.2015.01.090. Epub 2015 Jan 24.

Authors

Andreas Bimpilas¹, Dimitrios Tsimogiannis¹, Kalliopi Balta-Brouma², Theopisti Lymperopoulou², Vassiliki Oreopoulou³

Affiliations

¹ Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
² Environment and Quality of Life Center, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
³ Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece. Electronic address: vasor@chemeng.ntua.gr.

PMID: 25704697
DOI: 10.1016/j.foodchem.2015.01.090

Abstract

Changes in the principal phenolic compounds and metal content during the vinification process and storage under modified atmosphere (50% N2, 50% CO2) of Merlot and Syrah wines, from grapes cultivated in Greece, have been investigated. Comparing the variation of metals at maceration process, with the variation of monomeric anthocyanins and flavonols, an inverse relationship was noticed, that can be attributed to complexing reactions of polyphenols with particular trace elements. Cu decreased rapidly, whereas a similar behavior that could be expected for Fe and Mn was not confirmed. Differences in the profile of anthocyanins and flavonols in the fresh Merlot and Syrah wines are reported. During 1 year of storage monomeric anthocyanins declined almost tenfold, probably due to polymerization reactions and copigmentation. Also, a decrease in flavonol glycosides and increase in the respective aglycones was observed, attributed to enzymatic hydrolysis. The concentration of total phenols and all metals remained practically constant.

Keywords: Anthocyanins; Delphinidin-3-O-glucoside (PubChem CID: 443650); Isorhamnetin-3-O-glucoside (PubChem CID: 44258009); Laricitrin-3-O-glucoside (PubChem CID: 44259475); Malvidin-3-O-glucoside (PubChem CID: 443652); Merlot; Metal content; Myricetin (PubChem CID: 5281672); Petunidin-3-O-glucoside (PubChem CID: 443651); Polyphenols; Quercetin (PubChem CID: 5280343); Syrah; Syringetin-3-O-glucoside (PubChem CID: 44259492); Wine; trans-Caftaric acid (PubChem CID: 13887348).

MeSH terms

Anthocyanins / analysis
Fermentation
Flavonols / analysis
Metals / analysis*
Phenols / analysis*
Wine / analysis*

Substances

Anthocyanins
Flavonols
Metals
Phenols