Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

  • 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

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

 

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
Issue
Vol 12 No 1 (2018): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).