Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin
In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. In this study, in order to obtain the most optimal wine in terms of content and effi...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/6/884 |
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| author | Sandra A. V. Eremia Camelia Albu Gabriel-Lucian Radu Andreia Alecu Alice G. Stoica Elena Brinduse |
| author_facet | Sandra A. V. Eremia Camelia Albu Gabriel-Lucian Radu Andreia Alecu Alice G. Stoica Elena Brinduse |
| author_sort | Sandra A. V. Eremia |
| collection | DOAJ |
| description | In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. In this study, in order to obtain the most optimal wine in terms of content and efficiency of antioxidant activity, various winemaking technologies (punching-down and pumping-over maceration) were tried with diverse gradations (Feteasca Neagra and Cabernet Sauvignon wines) and the addition of different concentrations of melatonin in must. Suitable HPLC and spectrophotometric methods were used to follow the evolution of the antioxidant compounds from wines during aging (for 12 months). After comparing the acquired results, an increase was observed in the antioxidant compound concentrations, particularly in resveratrol (85%), peonidin-3-glucoside (100%) or cyanidin-3-glucoside (100%), and antioxidant activity (10–40%). The most enriched wine was obtained in the case of Feteasca Neagra by the addition of 0.5 mg of melatonin per 1 kg of must using the punch-down technology and, in the case of Cabernet Sauvignon, by the addition of 0.05 mg of melatonin per 1 kg of must using the pumping-over technique. This study can provide winemakers with an approach to enhance red wines with antioxidant compounds. |
| first_indexed | 2024-04-24T18:16:37Z |
| format | Article |
| id | doaj.art-284a44077db04ed5b5e58ee501b5fbf8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T18:16:37Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-284a44077db04ed5b5e58ee501b5fbf82024-03-27T13:41:05ZengMDPI AGFoods2304-81582024-03-0113688410.3390/foods13060884Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of MelatoninSandra A. V. Eremia0Camelia Albu1Gabriel-Lucian Radu2Andreia Alecu3Alice G. Stoica4Elena Brinduse5Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, RomaniaCentre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, RomaniaCentre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, RomaniaCentre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, RomaniaCentre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, RomaniaInstitute for Research and Development for Viticulture and Wine Making, 2 Valea Mantei, Valea Calugareasca, 107620 Valea Calugareasca, RomaniaIn recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. In this study, in order to obtain the most optimal wine in terms of content and efficiency of antioxidant activity, various winemaking technologies (punching-down and pumping-over maceration) were tried with diverse gradations (Feteasca Neagra and Cabernet Sauvignon wines) and the addition of different concentrations of melatonin in must. Suitable HPLC and spectrophotometric methods were used to follow the evolution of the antioxidant compounds from wines during aging (for 12 months). After comparing the acquired results, an increase was observed in the antioxidant compound concentrations, particularly in resveratrol (85%), peonidin-3-glucoside (100%) or cyanidin-3-glucoside (100%), and antioxidant activity (10–40%). The most enriched wine was obtained in the case of Feteasca Neagra by the addition of 0.5 mg of melatonin per 1 kg of must using the punch-down technology and, in the case of Cabernet Sauvignon, by the addition of 0.05 mg of melatonin per 1 kg of must using the pumping-over technique. This study can provide winemakers with an approach to enhance red wines with antioxidant compounds.https://www.mdpi.com/2304-8158/13/6/884winemaking processFeteasca Neagrapolyphenolsantioxidant capacityCabernet Sauvignonmelatonin treatment |
| spellingShingle | Sandra A. V. Eremia Camelia Albu Gabriel-Lucian Radu Andreia Alecu Alice G. Stoica Elena Brinduse Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin Foods winemaking process Feteasca Neagra polyphenols antioxidant capacity Cabernet Sauvignon melatonin treatment |
| title | Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin |
| title_full | Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin |
| title_fullStr | Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin |
| title_full_unstemmed | Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin |
| title_short | Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin |
| title_sort | winemaking technologies for the production of cabernet sauvignon and feteasca neagra wines enriched with antioxidant active principles due to the addition of melatonin |
| topic | winemaking process Feteasca Neagra polyphenols antioxidant capacity Cabernet Sauvignon melatonin treatment |
| url | https://www.mdpi.com/2304-8158/13/6/884 |
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