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Potravinarstvo Slovak Journal of Food Sciences Volume 14 759 2020 Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 14, 2020, p. 759-766 https://doi.org/10.5219/1390 Received: 7 May 2020. Accepted: 4 September 2020. Available online: 28 September 2020 at www.potravinarstvo.com © 2020 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) THE STUDY OF SELECTED COMPONENTS OF GRAPE AND FRUIT WINES Marcela Cehula, Mojmir Baron, Tunde Jurikova, Adrian Alumbro, Methusela Perrocha, Ivo Ondrasek, Jiri Mlcek, Anna Adamkova, Jiri Sochor ABSTRACT This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields. Keywords: antioxidant; analytical parameter; fruit wine; grape wine; volatile substance INTRODUCTION especially resveratrol, anthocyanin, and catechins, are the Wines produced in the Czech Republic have been among most valued wine antioxidants (Snopek et al., 2018). the most highly valued in terms of worldwide parameters, The current modern trend has been in plant breeding. One as evidenced by several international awards received by scientific area that has been discussed has concentrated on winemakers. The success of winemakers is also valued producing large-fruited cultivars and clones with regular very positively by consumers, who are starting to prefer fertility and a higher profile of bioactive substances and wines produced in the Czech Republic over foreign wines AOA. After several years of exploring this issue, crop (Snopek et al., 2018). refinement has only been achieved by selecting the most The main target of producing quality and premium wines usable and fastest-growing plants. Eventually, the selection is expressing the connection, through sensory character, to of plants studied has influenced the morphological and the place where the grapes were cultivated (Slaghenaufi et quantitative properties of crops all around the world al., 2019). Similar to other foods, wine has a taste and (Kaczmarska et al., 2015; Cehula et al., 2019). aroma that significantly affect the interest of the final Various polyphenolic compounds are valued for plant cell consumer. These characteristics of the wine are influenced pigmentation, i.e. anthocyanidins, responsible for red, not only by the cultivar used but also by how the wine has blue, violet, orange, and purple colors (Moreno-Montoro been stored during its maturation. The most valuable et al., 2015; Vallverdu-Queralt et al., 2015; Barba et al., compounds in wine are volatile organic and bioactive 2016). compounds. The aim of this study was the comparison of the different The most studied compounds from this group are bioactive substance content of grape wines and fruit wines. terpenes (González-Barreiro et al., 2015). Different Three kinds of grape wine (‘Müller-Thurgau’, ‘ methods of wine-making technology have affected St. Lawrence Rosé’ and ‘Blue Portugal’) and three kinds substance levels (Baron et al., 2018). Polyphenols, of fruit wine (strawberry, elderberry, and apple wine) were selected. During the study, attention was given to the Volume 14 759 2020 Potravinarstvo Slovak Journal of Food Sciences evaluation of AOA by the DPPH method, estimation of the substances were also treated with nutrient salt. The juice total content of anthocyanins, flavanols, acetic, citric, was then inoculated with noble yeast and placed in an lactic, malic and tartaric acids, alcohol, fructose, glucose, appropriate glass container, fitted with a fermentation sacharose, and glycerol, of pH, of total acidity, and sugar plug, and allowed to ferment. After fermentation, the content. wines were removed from the sludge and filtered, then, subsequently, was bottled. Scientific hypothesis For our research we used the followed methods: H1: The content of antioxidants depends on the type of wine. Determination of antioxidant activity by the H2: Red wines contain higher levels of antioxidant DPPH method compounds than white wines. For the determination procedure, see the description H3: Wines with significant sensory properties contain earlier (Sochor et al., 2010). We mixed 150 µL volume of more antioxidants than other wines. the reagent (0.095 mM 2,2-diphenyl-1-picrylhydrazyl; H4: By monitoring the occurrence of volatile substances, DPPH•) with 15 µL of wine sample. Each process was we can show that grape wines will have a higher content repeated twice. All samples were incubated for 10 minutes. than fruit wines. After incubation, we measured samples at an absorbance of 505 nm on the spectrometer. The results were expressed MATERIAL AND METHODOLOGY as trolox equivalents. Characteristics of selected wines: Müller-Thurgau, 2014: Samples were obtained from the Estimation of anthocyanin content Kubík winery (Velké Bílovice, Czech Republic). It is a These measurements were performed using recognized high quality, fresh, young wine with a typical yellow-green spectrophotometric methods (Zoecklein et al., 1999). The color, spicy taste, and somewhat pleasant smell. wine sample was placed into a 0.2 cm path-length quartz St. Lawrence Rosé, 2014: The samples were obtained cuvette, then 200 μL of the sample and 1.8 mL of 1.1 M from the same winery. It is a quality deep pink wine, with HCL were added and the resulting solution was thoroughly tones of strawberries in aroma and taste. mixed and kept at room temperature for 180 minutes. A Blue Portugal, 2014: We obtained the samples of this 0.22 M solution of K2S2O5 was used as a blank. HCl wine from the Veverka winery (Čejkovice, Czech The absorbance was read at 520 nm (A520 ) for Republic). The wine is a soft ruby color, with the aroma of anthocyanins. Total concentrations of anthocyanin flowers. The tannin content provides it with an attractive (mg.L-1) were calculated as follows: expression. Total content of anthocyanins (mg.L-1) = 4 × dilution × HCl SO2 Strawberry wine: This is made from the strawberry [A520 ‒ (5/3) × A520 ] Fragaria annanassa, cultivar ´Karmen´. The fruits were stripped and crushed and were allowed to macerate for 12 Estimation of total flavanol content hours before the mash was pressed. The juice was drained Total flavanol content was estimated using the p- by sedimentation. Water and sucrose were added to dimethylaminocinnamaldehyde (DMACA) method (Li, achieve the desired acid reduction. Nitrogenous substances Tanner and Larkin, 1996; Tomášková et al., 2017). were also treated with nutrient salt. The juice was then Compared with the widely used vanillin method, a major inoculated with noble yeast and placed in an appropriate advantage of this method is that there is no interference glass container, fitted with a fermentation plug, and from anthocyanins. Furthermore, it provides higher allowed to ferment. After fermentation, the wine was sensitivity and greater specificity. Wine (20 μL) was removed from the sludge and filtered. Subsequently, the poured into a 1.5 mL Eppendorf tube and 980 μL of wine was bottled. DMACA solution (0.1 % in 1 M HCl in MeOH) was Elderberry wine: The wine was made from elderberries added. The mixture was vortexed and allowed to react at (Sambucus nigra, L.). The elderberry fruits were stripped room temperature for 12 minutes. Absorbance at 640 nm and crushed. The mash was heated to 80 °C for 15 was then read against a blank sample prepared similarly minutes, to destroy the sambunigrin, which causes but without DMACA. The total flavanol concentration was headaches and nausea. Then the mash was macerated for then estimated from a calibration curve and constructed by 48 hours and subsequently pressed. The juice was drained plotting known solutions of catechin (1 − 16 mg.L-1) 2 by sedimentation. Water and sucrose were added to against A640 (r = 0.998). The results were expressed as achieve the desired acid reduction. Nitrogenous substances mg.L-1 of catechin equivalents. were also treated with nutrient salt. The juice was then inoculated with noble yeast and placed in an appropriate GC-MS determination of individual volatile glass container, fitted with a fermentation plug, and allowed to ferment. After fermentation, the wine was compounds and sample preparation The concentration of individual volatile substances in the removed from the sludge and filtered, then subsequently wine was determined by the previously unpublished bottled. method of extraction with methyl t-butyl ether. The Apple wine: The wine was made from the cultivar following was pipetted into a 25 mL volumetric flask: 20 ´Jonagold´.
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