Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
Óscar A. Muñoz-Bernal, Alma A. Vázquez‐Flores, Laura A. de la Rosa, Joaquı́n Rodrigo-García, Nina del Rocı́o Martı́nez-Ruiz, Emilio Álvarez‐Parrilla
Foods
Abstract
The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
enrichment with phenolic extract increases flavonols and procyanidins
“Enrichment increased mainly flavonols and procyanidins.”
increased phenolic content impacts astringency and sweetness perceived by judges
“Such an increase impacted astringency and sweetness perceived by judges.”
phenolic extract from Cabernet Sauvignon grape pomace increases phenolic content in Merlot red wine
“Enriched wines have been proposed as an alternative to increase the phenolic content in wines. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvi...”