Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

Authors

  • Lukáš Snopek Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Jiří­ Mlček Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Vlastimil Fic Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Irena Hlaváčová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Soňa Škrovánková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Miroslav Fisera Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Helena Velichová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Monika Ondrášová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n

DOI:

https://doi.org/10.5219/899

Keywords:

total polyphenol, antioxidant aktivity, organic, red wine, white wine

Abstract

Wine is considered to be a significant alcoholic beverage, which is the result of fermentation of grape must or mash. Wine is a must when the substances contained in it play a major role, which are essential inhibiting water, carbohydrates, acids, minerals, nitrates, polyphenols and aromatics. These biochemical components are an important tracking element in wine evaluation in terms of chemical analyzes. An important parameter of monitoring is polyphenolic substances. Polyphenol substances are identified in plant materials as several thousand pieces with a very diverse structure. However, they have a common feature up to one or more aromatic rings substituted with hydroxyl groups. These substances may be present in plant material in a small or large amount. The total daily intake of polyphenols is estimated at 1 g. This is a higher intake than antioxidant vitamin intakes and it is confirmed that their antioxidant activity is higher than that of antioxidant vitamins. When monitoring the content of all polyphenols (TPC) in selected samples using a spectrophotometric method, a higher TPC content of red wines against white white wines can be observed. Total antioxidant activity is introduced to compare anti oxidant effects of different mixtures and is based on the ability to eliminate radicals. Antioxidant activity and effects of polyphenols can be inhibited by the addition of preservatives to wine. The preservative is sulfur dioxide (SO 2), which has antimicrobial and antioxidant effects. This compound is not harmless because it is a strong allergen, blocks bacteria in the digestive tract and prevents the conversion of sugars and alcohol derivatives in the liver by blocking vitamin B. In the normal life, SO2 is consumed under the E 220 mark. The aim of this work is to monitor the change in the total polyphenols content related to free and bound sulfur dioxide (SO2) content using accredited OIV-MA-AS323-O4B: R, 2009 samples in wine samples. Comparison of organic wines and wines produced by classical, it was found that organic wine have a higher content of biologically active substances and have a strong correlation factor TAA - total SO2 (r = 0.77 to 0.91), depending on the wine variety.

Downloads

Download data is not yet available.

References

Bajčan, D., Vollmannová, A., Šimanský, V., Bystrická, J., Trebichalský, P., Árvay, J., Czako, P. 2016. Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines. Potravinarstvo, vol. 10, no. 1, p. 89-94. https://doi.org/10.5219/534

Bajčan, D., Árvay, J., Vollmannová, A., Bystrická, J., Trebichalský, P., Harangozo, L., Šimanský, V. 2017. Antioxidant properties, total phenolic and total flavonoid content of the Slovak white wines - Welschriesling and Chardonnay. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 266-271. https://doi.org/10.5219/730

Del Pino-García, R., González-SanJosé, M. L., Rivero-Pérez, M. D., García-Lomillo, J., and Muñiz, P. 2017. The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings. Food chemistry, vol. 221, p. 1723-1732. https://doi.org/10.1016/j.foodchem.2016.10.113

Dott, W., & Trüper, H. G. 1976. Sulfite formation by wine yeasts. Archives of Microbiology, vol. 108, no. 1, p. 99-104. https://doi.org/10.1007/BF00425098

Eschenbruch, R. 1974. Sulfite and sulfide formation during winemaking--a review. American journal of Enology and Viticulture, vol. 25, no. 3, p. 157-161.

Gea, A., Bes-Rastrollo, M., Toledo, E., Garcia-Lopez, M., Beunza, J. J., Estruch, R., & Martinez-Gonzalez, M. A. 2014. Mediterranean alcohol-drinking pattern and mortality in the SUN (Seguimiento Universidad de Navarra) Project: a prospective cohort study. British Journal of Nutrition, vol. 111, no. 10, p. 1871-1880. https://doi.org/10.1017/S0007114513004376 PMid:24480368

Henick-Kling, T., and Park, Y. H. 1994. Considerations for the use of yeast and bacterial starter cultures: SO2 and timing of inoculation. American Journal of Enology and Viticulture, vol. 45, no. 4, p. 464-469.

Ivanova, V., Petruseva, D., Mitrev, S. 2015. Methods for determination of SO2 and reducing sugars in wines and alcoholic beverages. Yearbook of Faculty of Agriculture, vol. 13, no. 1, p. 119-127.

Karadeniz, M., Akçay, Y. D., Yıldırım, H. K., Yılmaz, C., and Sözmen, E. Y. 2014. Effect of red wine consumption on serum oxidation and adiponectin levels in overweight and healthy individuals. Polish Journal of Food and Nutrition Sciences, vol. 64, no. 3, p. 201-207. https://doi.org/10.2478/pjfns-2013-0016

Kyseláková, M., Balík, J., Veverka, J., Tříska, J., Vrchotová, N., Totušek, J., and Lefnerová, D. 2003. Resveratrol v červených vínech. Vinařský obzor, vol. 7, no. 8, p. 357-358.

Lachman, J., Šulc, M., Faitová, K., and Pivec, V. 2009. Major factors influencing antioxidant contents and antioxidant activity in grapes and wines. International Journal of Wine Research, vol. 1, no. 1, p. 101-121.

https://doi.org/10.2147/IJWR.S4600

Lapčíková, B., Lapčík, L., and Hupková, J. 2017. Physico-chemical characterisation of Slovak wines. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 216-222. https://doi.org/10.5219/727

McIntyre, J. 2015. Inventing wine: a new history of one of the world's most ancient pleasures. Journal of Wine Research, vol. 26, no. 3, p. 243-245. https://doi.org/10.1080/09571264.2015.1042965

OIV. 2O15. International Organisation of Vine and Wine, Compendium of international Methods of wine and must analysis, vol. 2 [online] s.a. [cit. 2018 -02-09] Available at: http://www.oiv.int/en/technical-standards-and-documents/methods-of-analysis/compendium-of-international-methods-of-analysis-of-wines-and-musts-2-vol

Panchal, S. K., and Brown, L. 2013. Cardioprotective and hepatoprotective effects of ellagitannins from European oak bark (Quercus petraea L.) extract in rats. European journal of nutrition, vol. 52, no. 1, p. 397-408. https://doi.org/10.1007/s00394-011-0277-1

Rankine, B. C., and Pocock, K. F. 1969. Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation. Journal of the Science of Food and Agriculture, vol. 20, no. 2, p. 104-109. https://doi.org/10.1002/jsfa.2740200210

Romano P., Suzzi G. 1993. Sulfur dioxide and wine microorganisms. Fleet GH (Ed) Wine Microbiology and Biotechnology, Harwood Academic Publishers, p. 373-393.

Rop, O., Mlček, J., Juríková, T., Valšíková, M., Sochor, J., Řezníček, V., and Kramářová, D. 2010. Phenolic content, antioxidant capacity, radical oxygen species scavenging and lipid peroxidation inhibiting activities of extracts of five black chokeberry (Aronia melanocarpa (Michx.) Elliot) cultivars. Journals of Medicinal Plants Research, vol. 4, no. 22, p. 2431-2437. https://doi.org/10.5897/JMPR10.576

Singleton, V. L., Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, vol. 16, no. 3, p. 144-158.

Stratil, P., Kuban, V., and Fojtova, J. 2008. Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech Journal of Food Sciences, vol. 26, no. 4, p. 242-253. https://doi.org/10.17221/1119-CJFS

Sumczynski, D., Bubelova, Z., Sneyd, J., Erb-Weber, S., and Mlcek, J. 2015. Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food chemistry, vol. 174, p. 319-325. https://doi.org/10.1016/j.foodchem.2014.11.065

Suzzi, G., Romano, P., and Zambonelli, C. 1985. Saccharomyces strain selection in minimizing SO2 requirement during vinification. American journal of enology and viticulture, vol. 36, no. 3, p. 199-202.

Špakovská, E., Marcinčák, S., Bača, M., and Turek, P. 2012. Polyphenolic content and antioxidative activity of wines from the sobrance wine region. Potravinarstvo Slovak Journal of Food Sciences, vol. 6, no. 3, p. 32-35.

https://doi.org/10.5219/204

Valášek, P., Mlček, J., Fišera, M., Fišerová, L., Sochor, J., Baroň, M., and Juríková, T. 2014. Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines. Mitteilungen Klosterneuburg, Rebe und Wein, Obstbau und Früchteverwertung, vol. 64, no. 4, p. 193-200.

Wells, A., and Osborne, J. P. 2011. Production of SO2 binding compounds and SO2 by Saccharomyces during alcoholic fermentation and the impact on malolactic fermentation. South African Journal of Enology and Viticulture, vol. 32, no. 2, p. 267-279. http://doi.org/10.21548/32-2-1387

Downloads

Published

2018-03-01

How to Cite

Snopek, L. ., Mlček, J. ., Fic, V. ., Hlaváčová, I. ., Škrovánková, S. ., Fisera, M. ., Velichová, H. ., & Ondrášová, M. . (2018). Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 180–185. https://doi.org/10.5219/899

Most read articles by the same author(s)

1 2 3 4 > >>