Skip to main content
SpringerLink
Log in

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

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The pre-fermentation techniques applied during the production of white wine, such as skin maceration or grape pressing, can directly affect the quality of the final product. There is a constant search for methods that can enhance the sensorial characteristics, such as varietal aromas, and phenolic composition of white wines. The aim of this study was to investigate the effect of different pressing conditions on the phenolic composition, antioxidant activity and glutathione content of white musts and wines produced in southern Brazil and to evaluate these characteristics during bottle ageing. By applying different pressures, three fractions of musts were obtained: free-run must, light pressed must and heavy pressed must. The musts and their corresponding wines were analysed by spectrophotometric and chromatographic assays. Pressing positively affected the chemical composition of the musts and wines, and the wines produced with pressed fractions of the musts presented higher polyphenol content and radical scavenging power. The main phenolic compounds affected by the pressing conditions were caftaric acid, catechin and epicatechin. During bottle ageing, an increase in certain individual phenolic compounds could be observed by liquid chromatography. Samples produced with heavy pressed musts presented a higher browning index. Furthermore, the application of pressure to the grape musts during winemaking increased the contents of total glutathione by factors of up to 22 and 15 for light pressed and heavy pressed musts, respectively. After 8 months of bottle ageing, the glutathione content decreased in all samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Alén-Ruiz, F., García-Falcón, M. S., Pérez-Lamela, M. C., Martínez-Carballo, E., & Simal-Gándara, J. (2009). Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines. Food Chemistry, 113, 53–60.

    Article  Google Scholar 

  • Arnous, A., Makris, D. P., & Kefalas, P. (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry, 49, 5736–5742.

    Article  CAS  Google Scholar 

  • Bimpilas, A., Tsimogiannis, D., Balta-Brouma, K., Lymperopoulou, T., & Oreopoulou, V. (2015). Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage. Food Chemistry, 178, 164–171.

    Article  CAS  Google Scholar 

  • Boselli, E., Minardi, M., Giomo, A., & Frega, N. G. (2006). Phenolic composition and quality of white d.o.c. wines from Marche (Italy). Analytica Chimica Acta, 563, 93–100.

    Article  CAS  Google Scholar 

  • Boselli, E., Di Lecce, G., Alberti, F., & Frega, N. G. (2010). Nitrogen gas affects the quality and the phenolic profile of must obtained from vacuum-pressed white grapes. LWT - Food Science and Technology, 43, 1494–1500.

    Article  CAS  Google Scholar 

  • Burin, V. M., Ferreira-Lima, N. E., Panceri, C. P., & Bordignon-Luiz, M. T. (2014). Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: evaluation of different extraction methods. Microchemical Journal, 114, 155–163.

    Article  CAS  Google Scholar 

  • Cejudo-Bastante, M. J., Hermosín-Gutiérrez, I., Castro-Vázquez, L. I., & Pérez-Coello, M. S. (2011). Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition and sensory characteristics. Journal of Agricultural and Food Chemistry, 59, 4171–4182.

    Article  CAS  Google Scholar 

  • Cheynier, V., Rigaud, J., Souquet, J. M., Duprat, F., & Moutounet, M. (1990). Must browning in relation to the behavior of phenolic compounds during oxidation. American Journal of Enology and Viticulture, 41, 346–349.

    CAS  Google Scholar 

  • Cheynier, V., & Silva, J. M. R. (1991). Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and grape polyphenol oxidase. Journal of Agricultural and Food Chemistry, 39, 1047–1049.

    Article  CAS  Google Scholar 

  • Cheynier, V. F., Trousdale, E. K., Singleton, V. L., Salgues, M. J., & Wylde, R. (1986). Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grapes wines. Journal of Agricultural and Food Chemistry, 34, 217–221.

    Article  CAS  Google Scholar 

  • Cilliers, J. J. L., & Singleton, V. L. (1989). Non enzymic autoxidative phenolic browning reactions in a caffeic acid model system. Journal of Agricultural and Food Chemistry, 37, 890–896.

    Article  CAS  Google Scholar 

  • Darias-Martín, J., Díaz-González, D., & Díaz-Romero, C. (2004). Influence of two pressing processes on the quality of must in white wine production. Journal of Food Engineering, 63, 335–340.

    Article  Google Scholar 

  • Di Lecce, G., Boselli, E., D’ignazi, G., & Frega, N. G. (2013). Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions. LWT - Food Science and Technology, 53, 54–60.

    Article  Google Scholar 

  • Du Toit, W. J., Lisjak, K., Stander, M., & Prevoo, D. (2007). Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen. Journal of Agricultural and Food Chemistry, 55, 2765–2769.

    Article  Google Scholar 

  • Ferreira-Lima, N. E., Burin, V. M., & Bordignon-Luiz, M. T. (2013). Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging. European Food Research Technology, 237, 509–520.

    Article  CAS  Google Scholar 

  • Flanzy, M., & Aubert, S. (1969). Évaluation des Composés Phénoliques des Vins Blancs. Annales de Technologie Agricole, 18, 27–44.

    CAS  Google Scholar 

  • Gawel, R., Day, M., Van Sluyter, S. C., Holt, H., Waters, E. J., & Smith, P. A. (2014). White wine taste and mouthfeel as affected by juice extraction and processing. Journal of Agricultural and Food Chemistry, 62, 10008–10014.

    Article  CAS  Google Scholar 

  • Gómez-Míguez, M. J., Gozález-Miret, M. L., Hernanz, D., Fernández, M. A., Vicario, I., & Heredia, F. J. (2007). Effects of prefermentative skin contact conditions on colour and phenolic content of white wines. Journal of Food Engineering, 78, 238–245.

    Article  Google Scholar 

  • Hernanz, D., Gallo, V., Recamales, A. F., Meléndez-Martínez, A. J., González-Miret, M. L., & Heredia, F. J. (2009). Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard. Food Chemistry, 113, 530–537.

    Article  CAS  Google Scholar 

  • Hosry, L. E., Auezova, L., Sakr, A., & Hajj-Moussa, E. (2009). Browning susceptibility of white wine and antioxidant effect of glutathione. International Journal of Food Science Technology, 44, 2459–2463.

    Article  Google Scholar 

  • Kallithraka, S., Salacha, M. I., & Tzourou, I. (2009). Changes in phenolic composition and antioxidant activity of white wine during bottle storage: accelerated browning test versus bottle storage. Food Chemistry, 113, 500–505.

    Article  CAS  Google Scholar 

  • Lavigne, V., Pons, A., & Dubourdieu, D. (2007). Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection. Changes in concentration in dry white wines during alcoholic fermentation and aging. Journal of Chromatography A, 1139, 130–135.

    Article  CAS  Google Scholar 

  • Maggu, M., Winz, R., Kilmartin, P. A., Trought, M. C. T., & Nicolau, L. (2007). Effect of skin contact and pressure on the composition of Sauvignon blanc must. Journal of Agricultural and Food Chemistry, 55, 10281–10288.

    Article  CAS  Google Scholar 

  • Marchand, S., & Revel, G. (2010). A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine. Analytica Chimica Acta, 660, 158–163.

    Article  CAS  Google Scholar 

  • Mattivi, F., Fedrizzi, B., Zenato, A., Tiefenthaler, P., Tempesta, S., Perenzoni, D., Catarella, P., Simeoni, F., & Vrhovseka, U. (2012). Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Analytica Chimica Acta, 732, 194–202.

    Article  CAS  Google Scholar 

  • Mayén, M., Barón, R., Mérida, J., & Medina, M. (1997). Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes. Food Chemistry, 58, 89–95.

    Article  Google Scholar 

  • Monagas, M., Bartolomé, B., & Gómez-Cordovés, C. (2006). Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics. LWT - Food Science and Technology, 39, 1133–1142.

    Article  CAS  Google Scholar 

  • Office International de la Vigne et du Vin. (1990). Recueil des Méthodes Internationales d’Analyse des Vins et des Moûts. Paris, France: Office International de la Vigne et du Vin.

    Google Scholar 

  • Ortega, A. F., Mayen, M., & Medina, M. (2008). Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines. Food Control, 19, 949–956.

    Article  CAS  Google Scholar 

  • Patel, P., Herbst-Johnstone, M., Lee, S. A., Gardner, R. C., Weaver, R., Nicolau, L., & Kilmartin, P. A. (2010). Influence of juice pressing conditions on polyphenols, antioxidants and varietal aroma of Sauvignon blanc microferments. Journal of Agricultural and Food Chemistry, 58, 7280–7288.

    Article  CAS  Google Scholar 

  • Re, R., Pellegrini, N., Proteggemnte, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.

    Article  CAS  Google Scholar 

  • Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., & Lonvaud, A. (2006). Handbook of enology—vol. 1: the microbiology of wine and vinifications. West Sussex, UK: Wiley & Sons.

    Book  Google Scholar 

  • Sarakbi, A., & Kauffmann, J. M. (2014). A new chemical criteria for white wine: the glutathione equivalent capacity. Food Chemistry, 153, 321–326.

    Article  CAS  Google Scholar 

  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.

    CAS  Google Scholar 

  • Singleton, V. L., Salgues, M., Zaya, J., & Trousdale, E. (1985). Caftaric acid disappearance and conversion to products of enzymatic oxidation in grape must and wine. American Journal of Enology and Viticulture, 36, 50–56.

    CAS  Google Scholar 

  • Stefenon, C. A., Colombo, M., Bonesi, C. M., Marzarotto, V., Vanderlinde, R., Salvador, M., & Henriques, J. A. P. (2010). Antioxidant activity of sparkling wines produced by Champenoise and Charmat methods. Food Chemistry, 119, 12–18.

    Article  CAS  Google Scholar 

  • Tourtoglou, C., Nenadis, N., & Paraskevopoulou, A. (2014). Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L cv. Malagousia. Journal of Food Composition and Analysis, 33, 166–174.

    Article  CAS  Google Scholar 

  • Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Dieval, J. B., Aagaard, O., & Waters, E. (2011). Evolution of 3-mercaptohexanol, hydrogen sulfide and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure and closure-derived oxygen. Journal of Agricultural and Food Chemistry, 59, 2564–2572.

    Article  CAS  Google Scholar 

  • Villaño, D., Fernández-Pachón, M. S., Troncoso, A. M., & García-Parrilla, M. C. (2006). Influence of oenological practices on the antioxidant activity of wines. Food Chemistry, 95, 394–404.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Departamento de Ciência e Tecnologia de Alimentos CAL/CCA, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, Florianópolis, SC, Brazil

    Nayla E. Ferreira-Lima, Vívian M. Burin & Marilde T. Bordignon-Luiz

  2. Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina, Estação Experimental de Videira, Rua João Zardo, 1660, Campo Experimental, CEP 89560-000, Videira, SC, Brazil

    Vinicius Caliari

Authors
  1. Nayla E. Ferreira-Lima
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vívian M. Burin
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vinicius Caliari
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Marilde T. Bordignon-Luiz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Marilde T. Bordignon-Luiz.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ferreira-Lima, N.E., Burin, V.M., Caliari, V. et al. 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 Technol 9, 944–957 (2016). https://doi.org/10.1007/s11947-016-1680-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-016-1680-7

Keywords

Search

Navigation