Wines diversity

Cheynier, V. et al., Reactivity of phenolic compounds in wine diversity of mechanisms and resulting products. In In Vino Analytica Scientia, Bordeaux, 1997, p. 143. 

Anthocyanins and anthocyanidins, compounds present with high structural diversity in fruits and wines, showed a pattern as antioxidants different from that of the tea catechins with respect to the effect of substituents. In a liposomal model system induced peroxidation was inhibited increasingly by anthocyanins/ anthocyanidins with an increasing number of hydroxyl groups in the B-ring (Fig. 16.6), while the opposite was seen for the catechins (Seeram and Nair, 2002). For anthocyanidins, the presence of a 3-hydroxy group is important... 

Phytochemicals present in fruits and vegetables are very diverse, such as ascorbic acid, carotenoids, and phenolic compounds (Liu 2004 Percival and others 2006 Syngletary and others 2005 Yahia and others 2001a, 2001b). Plant polyphenols are ubiquitous in the diet, with rich sources being tea, wine, fruits, and vegetables they demonstrate considerable antioxidative activity in vitro, which can have important implications for health (Duthie and others 2000). 

In 1962, Parker and Hatchard described a photoelectric spectrometer for phosphorescence measurements with which they were capable of obtaining phosphorescence spectra, and of determining lifetimes and quantum efficiencies of a large number of organic compounds. This work stimulated intensely the interest in the phosphorimetry of diverse chemical analytes [5], and one year later, Wine-... 

N. Mateus, S.de Pascual-Teresa, J.C. Rivas-Gonzalo, C.Santos-Buelga and V. de Freitas, Structural diversity of anthocyanin-derived pigments in port wines. Food Chem. 76 (2002) 335-342. 

Standardization. Because the analysis reveals the presence of many different substances in one result (in the case of wine, this could mean thousands of substances if one takes into account the diversity of proanthocyanidins), the only practical standard is a single substance. In the cases of wine and tea, the accepted standard is gallic acid. It is a particularly good standard because it is relatively inexpensive in pure form and is stable in its dry form. Other substances have been used, and in principle any phenol could be used, but gallic acid is strongly recommended for the above reasons and the fact that the use of a single standard makes it easier to compare data. 

The final chapter in this volume deals with a very different topic. Professor H. Wamhoff of the University of Bonn, Germany, and Professor G. W. Gribble of Dartmouth College in New Hampshire have documented the fascinating subject of the occurrence of heterocyclic components in wine. The authors, experts in both oenology (wine-making) and in heterocyclic chemistry, have provided us with a most fascinating account of the tremendous diversity of heterocycles which occur in wine and which must in many cases be responsible for the quality, flavor, and color of a wine as well as the bouquet and the flavor which characterize one of the most ancient cultural drinks of the world. Enjoy ... 

Sabate, J., Cano, J., Querol, A., and Guillamon, J. M. (1998). Diversity of Saccharomyces strains in wine fermentations analysis for two consecutive years. Lett. Appl. Microbiol. 26,452-455. 

Torriani, S., Zapparoli, G., and Suzzi, G. (1999). Genetic and phenotypic diversity of Saccha-romyces sensu stricto strains isolated from Amarone wine. Anton. Leeuwen. 75, 207-215. 

The aim of this review is to give an insight into the diversity of botrytized wines, the biochemical—physicochemical processes of noble rot, and the vinification process, with special regard to the alcoholic fermentation. The health concerns of botrytized wine consumption are also presented and discussed. 

A diversity of maturation concepts and methods is applied to New World botrytized wines, from short, in-tank maturation to the aging in new barriques for several years. Subsequent bottle aging is typical. 

Mills, D. A., Johannsen, E. A., and Cocolin, L. (2002). Yeast diversity and persistence in Botn/tis-affected wine fermentations. Appl. Environ. Microbiol. 68, 4884-4893. 

Sipicki, M. (2002). Taxonomic and physiological diversity of Saccharomyces bayanus. In "Biodiversity and Biotechnology of Wine Yeasts", (M. Ciani, Ed.), pp. 53-69. Research Signpost, Kerala, India. 

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