Antioxidant Activity and Phenolic Components of Cabernet Sauvignon Red Wines At Different Storage Conditions

Öz

In the present study, Cabernet sauvignon (Vitis vinifera L.) wines were stored at four different temperatures at 4-5°C, 8-10°C, 12-14°C and 18-20°C for 24 months. Effects of storage temperatures and durations on pH, total acidity, antioxidant activity, total phenolics content and phenolics distribution of the wines were investigated. Analyzes were carried out at the beginning of storage and at three-month intervals. At the end of the 24 months storage period, total phenolics decreased at all temperatures. At initial storage, the greatest decrease was 17.05 % at 12-14 °C in Cabernet sauvignon wines. Moreover, the antioxidant effect was decreased during the storage period. Quantitative analysis of natural compounds in wines was carried out by HPLC. The greatest catechin content of Cabernet sauvignon wine was measured as 71.59 mgL-1 at the 24th month of storage. 12-14°C and the lowest catechin content of Cabernet sauvignon wine was observed at 0.43 mgL-1 at the 15th month of storage and 8-10 °C. Principles and related components of Cabernet sauvignon wine for different storage temperatures and durations conditions were determined with the aid of Principle Component Analysis. Cluster analysis was carried out to determine the main clustering relationships of Cabernet sauvignon wine at different storage temperatures and durations.

Anahtar Kelimeler

• Red wine
• Cabernet sauvignon
• phenolic compounds
• antioxidant activity
• storage and temperature

Kaynakça

1. Anlı ER, Vural N, 2009. Antioxidant phenolic substances of Turkish Red Wines from different wine regions. Molecules (14):289-297.
2. Anlı ER, 2011. Şarap Tadımı. İnkılap Yayınları, 215, İstanbul.
3. Anonymous, 1990. Recueil des Methodes Internationales D‟Analyse des Vins et des Mouts, Office International de la Vigne et du Vin, 368, Paris.
4. Arapitsas P, Speri G, Angeli A, Perenzoni D, Mattivi F, 2014. The influence of storage on the chemical age of red wines. Metabolomics (10):816-832.
5. Benucci I, 2020. Impact of post-bottling storage conditions on colour and sensory profile of a rosé sparkling wine. Food Science and Technology (118):108732.
6. Burin VM, Costa LLF, Rosier JP, Bordignon-Luiz MT, 2011. Cabernet sauvignon wines from two different clones, characterization and evolution during bottle ageing. LWT - Food Science and Technology (44):1931-1938.
7. Coman C, Rugina OD, Socaciu C, 2012. Plants and natural compounds with antidiabetic action. Notulae Botanicae Horti Agrobotanici Cluj-Napoca (40):314-325.
8. Faustino RS, Sobrattee S, Edel AL, Pierce GN, 2003. Comparative analysis of the phenolic content of Chilean, Canadian and American merlot red wines. Molecular and Cellular Biochemistry (249):11-19.

9. Ferreira-Lima NE, Burin VM, Caliari V, Bordignon-Luiz MT, 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 Technology (9):944-957.
10. Gambelli L, Sanatorini GP, 2004. Polyphenol content of Italian red wine of different geographical areas. Journal of Food Composition and Analysis (17):613-618.
11. Garrido J, Borges F, 2013. Wine and grape polyphenols: A chemical perspective. Food Research International (54):1844-1858.
12. Gomez-Gallego MA, Gomez Garcia-Carpintero E, Sanchez-Palomo E, Gonzalez Vinas MA, Hermosin-Gutierrez I, 2013. Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region. Food Research International (51):554-563.
13. Kumar S, Pandey AK, 2013. Chemistry and biological activities of flavonoids: an overview. The Scientific World Journal 1-16.
14. Lago-Vanzela ES, Procopio DP, Fontes EAF, Ramos AM, Stringheta PC, Da-Silva R, Castillo-Munoz N, Hermosin-Gutierrez I, 2014. Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity. Food Research International (56):182-189.
15. Marquez A, Serratosa MP, Merida J, 2014. Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines. Food Chemistry (146):507-514.
16. Middleton EJ, Kandaswami C, Theoharides TC, 2000. The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease and cancer. Pharmacological Reviews (52):673-751.
17. Monagas M, Bartolome B, Gomez-Cordoves C. 2005. Evolution of polyphenols in red wines from Vitis vinifera L. during aging in bottle. II. Non-anthocyanin phenolic compounds. European Food Research and Technology (220):331-340.
18. Newair EF, Kilmartin PA, Garcia F, 2018. Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes. European Food Research and Technology (244):1225-1237.
19. Nixdorf SL, Hermosin-Gutierez I, 2010. Brazillian red wines made from the hybrid grape cultivar Isabel, Phenolic composition and antioxidant capacity. Analytica Chimica Acta (659):208-215.
20. Ough CS, Amerine MA, 1988. Methods for analysis of must and wines. John Wiley and Sons. New York.
21. Özkan G, Göktürk Baydar N, 2006. A direct RP-HPLC determination of phenolic compounds in Turkish red wines. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi 19(2):229-234.
22. Panceri CP, Bordignon-Luiz MT, 2017. Impact of grape dehydration process on the phenolic composition of wines during bottle ageing. Journal of Food Biochemistry 41(6):1-11.
23. Ravishankar D, Rajora AK, Greco F, Osborn HM, 2013. Flavonoids as prospective compounds for anti-cancer therapy. The International Journal of Biochemistry & Cell Biology (45):2821-2831.
24. Ribereau-Gayon P, Dubourdieu D, Doneche B, Lanvoud A, 2000. Handbook of Enology, Volume 1: The Microbiology of Wine and Vinification. John Wiley and Sons Ltd., England.
25. Romano B, Pagano E, Montanaro V, Fortunato AL, Milic N, Borrelli F, 2013. Novel insights into the pharmacology of flavonoids. Phytotherapy Research (27):1588-1596.
26. Saucier C, 2010. How do wine polyphenols evolve during wine ageing? Cerevisia (35):11-15.
27. Scrimgeour N, Nordestgaard S, Lloyd NDR, Wilkes EN, 2015. Exploring the effect of elevated storage temperature on wine composition. Australian Journal of Grape and Wine Research (21):713-722.
28. Somers TC, Verette E, Pocock KF, 1987. Hydroxycinnamate eters of Vitis vinifera: Changes during white vinification, and effects of exogenous enzymic hydrolysis. Journal of the Science of Food and Agriculture (40):67-78.
29. Todorova MN, Pasheva MG, Kiselova-Kaneva YD, Ivanova DG, Galunska BTz, 2018. Phenolics content and antioxidant activity of beverages on the Bulgarian market wines, juices and compotes. Bulgarian Chemical Communications, (50):164-168.
30. Vicente O, Boscaiu M, 2018. Flavonoids: Antioxidant compounds for plant defence and for a healthy human diet. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46(1):14-21.