Skip to main content

Advertisement

SpringerLink
Log in

Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes

  • Research
  • Published:
Nutrire Aims and scope Submit manuscript

Abstract

This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak at 10 °C and heat maceration at 60, 70, and 80 °C were compared to classical winemaking (maceration and fermentation at 25 °C). High-performance liquid chromatography/diode array detector (HPLC/DAD) was used to characterize the main classes of polyphenolic substances, and biological activities were determined through assays for antioxidant, anti-inflammatory, anti-hyperuricemic, anti-Alzheimer, anti-diabetic, and antiproliferative activities. The findings showed that temperature played a significant role in anthocyanin and tannin extraction. The data also revealed moderate positive correlations between dimers procyanidin B1, B2, and caffeic acid with antioxidant activities (ABTS and DPPH), a strong positive correlation between gallic acid and anti-inflammatory activity, another strong positive correlation between gallic acid and anti-diabetic activity, and a moderate correlation between anticancer activity in human breast cancer cells (MCF7) with resveratrol. In conclusion, this study provides valuable insights into the effects of different pre-fermentation treatments on the phenolic composition and biological activities of Syrah and Cabernet sauvignon musts, which may have implications for the development of new winemaking techniques.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Data availability

The datasets generated and/or analyzed during the current study are included in the manuscript. Moreover, the datasets used to generate figures and results are available from the corresponding author on reasonable request.

References

  1. Guilford JM, Pezzuto JM. Wine and health A review. Am J Enol Vitic. 2011;62(4):471–86.

    Article  CAS  Google Scholar 

  2. Garrido J, Bourges F. Wine and grape polyphenols - A chemical perspective. Food Res Int. 2013;54(2):1844–58.

  3. Giovinazzo G, Grieco F. Functional properties of grape and wine polyphenols. Plant Foods Hum Nutr. 2015;70(4):454–62.

    Article  CAS  PubMed  Google Scholar 

  4. Beara IN, Torović LD, Pintać DĐ, Majkić TM, Orčić DZ, Mimica-Dukić NM, Lesjak MM. Polyphenolic profile, antioxidant and neuroprotective potency of grape juices and wines from Fruška Gora region (Serbia). Int J Food Prop. 2017;20(sup3):S2552–68.

    Article  CAS  Google Scholar 

  5. Fernandes I, Pérez-Gregorio R, Soares S, Mateus N, De Freitas V. Wine flavonoids in health and disease prevention. Molecules. 2017;22(2):292.

    Article  PubMed  PubMed Central  Google Scholar 

  6. Snopek L, Mlcek J, Sochorova L, Baron M, Hlavacova I, Jurikova T, Kizek R, Sedlackova E, Sochor J. Contribution of red wine consumption to human health protection. Molecules. 2018;23(7):1684.

    Article  PubMed  PubMed Central  Google Scholar 

  7. Ghanem C, Wakim LH, Nehmé N, Souchard JP, Taillandier P, El Rayess Y. Impact of winemaking techniques on phenolic compounds composit ion and content of wine. In: El Rayess Y, editor. Wine: phenolic composition, classification and health benefits. New York: Nova Science; 2014. p. 103–30.

    Google Scholar 

  8. Stankovic S, Jovic S, Zivkovic J, Pavlovic R. Influence of age on red wine colour during fining with bentonite and gelatin. Int J Food Prop. 2012;15(2):326–35.

    Article  CAS  Google Scholar 

  9. Ghanem C, Taillandier P, Rizk Z, Nehme N, Souchard JP, El Rayess Y. Evolution of polyphenols during syrah grapes maceration: time versus temperature effect. Molecules. 2019;24(15):2845.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  10. Ghanem C, Taillandier P, Rizk M, Rizk Z, Nehme N, Souchard JP, El Rayess Y. Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. LWT-Food Sci Technol. 2017;83:101–9.

    Article  CAS  Google Scholar 

  11. Dawra M, El Rayess Y, El Beyrouthy M, Nehme N, El Hage R, Taillandier P, Bouajila J. Biological activities and chemical characterization of the Lebanese endemic plant Origanum ehrenbergii Boiss. Flavour Fragr J. 2021;36(3):339–51.

    Article  CAS  Google Scholar 

  12. Kim K, Nam K, Kurihara H, Kim S. Potent α-glucosidase inhibitors purified from the red alga Grateloupia elliptica. Phytochemistry. 2008;69(16):2820–5.

    Article  CAS  PubMed  Google Scholar 

  13. Natarajan N, Thamaraiselvan R, Lingaiah H, Srinivasan P, Periyasamy BM. Effect of flavonone hesperidin on the apoptosis of human mammary carcinoma cell line MCF-7. Biomed Prev Nutr. 2011;1(3):207–15.

    Article  Google Scholar 

  14. Magrone T, Magrone M, Russo MA, Jirillo E. Recent advances on the anti-inflammatory and antioxidant properties of red grape polyphenols: in vitro and in vivo studies. Antioxidants. 2019;9(1):35.

    Article  PubMed  PubMed Central  Google Scholar 

  15. Salehi B, Azzini E, Zucca P, Maria Varoni E, Anil Kumar N, Dini L, ... Sharifi-Rad J. Plant-derived bioactives and oxidative stress-related disorders: a key trend towards healthy aging and longevity promotion. Appl Sci. 2020;10(3):947.

  16. Ky I, Teissedre P-L. Characterisation of Mediterranean grape pomace seed and skin extracts: Polyphenolic content and antioxidant activity. Molecules. 2015;20(2):2190–207.

    Article  PubMed  PubMed Central  Google Scholar 

  17. Lucena A, Nascimento R, Maciel J, Tavares J, Barbosa-Filho J, Oliveira E. Antioxidant activity and phenolics content of selected Brazilian wines. J Food Compos Anal. 2010;23(1):30–6.

    Article  CAS  Google Scholar 

  18. Dudoit A, Benbouguerra N, Richard T, Hornedo-Ortega R, Valls-Fonayet J, Coussot G, Saucier C. α-glucosidase inhibitory activity of Tannat grape phenolic extracts in relation to their ripening stages. Biomolecules. 2020;10(8):1088.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  19. Fragopoulou E, Petsini F, Choleva M, Detopoulou M, Arvaniti O, Kallinikou E, ... Samaras Y. Evaluation of anti-inflammatory, anti-platelet and anti-oxidant activity of wine extracts prepared from ten different grape varieties. Molecules. 2020;25(21):5054.

  20. Oi N, Jeong C-H, Nadas J, Cho Y-Y, Pugliese A, Bode AM, Dong Z. Resveratrol, a red wine polyphenol, suppresses pancreatic cancer by inhibiting leukotriene A4 hydrolaseresveratrol, a red wine polyphenol, suppresses pancreatic cancer. Can Res. 2010;70(23):9755–64.

    Article  CAS  Google Scholar 

  21. Duan J, Zhan JC, Wang GZ, Zhao XC, Huang WD, Zhou GB. The red wine component ellagic acid induces autophagy and exhibits anti-lung cancer activity in vitro and in vivo. J Cell Mol Med. 2019;23(1):143–54.

    Article  CAS  PubMed  Google Scholar 

  22. Zhou K, Raffoul JJ. Potential anticancer properties of grape antioxidants. J Oncol. 2012;803294.

  23. Ding S, Xu S, Fang J, Jiang H. The protective effect of polyphenols for colorectal cancer. Front Immunol. 2020;11:1407.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  24. Oliveira CM, Barros AS, Ferreira ACS, Silva AM. Influence of the temperature and oxygen exposure in red Port wine: a kinetic approach. Food Res Int. 2015;75:337–47.

    Article  CAS  PubMed  Google Scholar 

  25. Kerry NL, Abbey M. Red wine and fractionated phenolic compounds prepared from red wine inhibit low density lipoprotein oxidation in vitro. Atherosclerosis. 1997;135(1):93–102.

    Article  CAS  PubMed  Google Scholar 

  26. Lingua MS, Fabani MP, Wunderlin DA, Baroni MV. From grape to wine: changes in phenolic composition and its influence on antioxidant activity. Food Chem. 2016;208:228–38.

    Article  CAS  PubMed  Google Scholar 

  27. Afaq F, Adhami VM, Ahmad N. Prevention of short-term ultraviolet B radiation-mediated damages by resveratrol in SKH-1 hairless mice. Toxicol Appl Pharmacol. 2003;186(1):28–37.

    Article  CAS  PubMed  Google Scholar 

  28. Zunino SJ. Type 2 diabetes and glycemic response to grapes or grape products. J Nutr. 2009;139(9):1794S-1800S.

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

The authors would like to thank LARI (Lebanese Agricultural Research Institute) for the facilities and financial support, as well as Chateau ST Thomas and Florentine wineries for providing samples.

Author information

Authors and Affiliations

  1. Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon

    Chantal Ghanem, Ziad Rizk, Marc El Beyrouthy & Youssef El Rayess

  2. Lebanese Agricultural Research Institute, Fanar Station, Fanar, P.O. Box 90-1965, Jdeidet El-Metn, Lebanon

    Chantal Ghanem & Ziad Rizk

  3. Laboratoire de Génie Chimique, Université de Toulouse, INPT, UPS, CNRS, 4 Allée Emile Monso, 31432, Toulouse, France

    Jalloul Bouajila, Jean Pierre Souchard & Patricia Taillandier

  4. Madison, WI, USA

    Carmen Sadaka

  5. Faculty of Pharmacy, Department of Pharmacognosy, Sivas Cumhuriyet University, Sivas, Turkey

    Eda Sönmez Gürer

  6. Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador

    Javad Sharifi-Rad

  7. Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Lebanon

    Nancy Nehme

Authors
  1. Chantal Ghanem
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jalloul Bouajila
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ziad Rizk
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Marc El Beyrouthy
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Carmen Sadaka
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Eda Sönmez Gürer
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jean Pierre Souchard
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Patricia Taillandier
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Javad Sharifi-Rad
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Nancy Nehme
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Youssef El Rayess
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

The authors of this study have made significant contributions to the conceptualization, methodology, analysis, and writing of the manuscript. Y.E.R. is responsible for the conceptualization of the study, while C.G., J.B., Z.R., M.E.B., C.S., E.S.G., J.P.S., P.T., J.S.-R., and N.N. were involved in the methodology, software, validation, formal analysis, investigation, resources, data curation, writing, and editing of the original draft. J.S.-R. was also responsible for the visualization. Y.E.R. was responsible for the supervision and project administration, while all authors have read and agreed to the published version of the manuscript.

Corresponding authors

Correspondence to Javad Sharifi-Rad or Youssef El Rayess.

Ethics declarations

Competing interests

The authors declare no competing interests.

Ethics approval and consent to participate

Not applicable.

Consent for publication

Not applicable.

Conflict of interest

The authors declare no competing interests.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ghanem, C., Bouajila, J., Rizk, Z. et al. Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes. Nutrire 48, 25 (2023). https://doi.org/10.1186/s41110-023-00207-w

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1186/s41110-023-00207-w

Keywords

Search

Navigation