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Zhou Y, Fei G, Faridul Hasan K, Kang Y, Wu Y, Li H, Zhou S. Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity. Food Chem X 2023; 18:100691. [PMID: 37179979 PMCID: PMC10172860 DOI: 10.1016/j.fochx.2023.100691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Antioxidant activity and volatiles of kiwifruit wine with different flesh colors were investigated in this study. Green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed to determine their alcohol content, phenolic profiles, antioxidant activity, and aroma composition. The results showed that Hongyang and Donghong wines had higher antioxidant activity and content of antioxidant substances. Hongyang wine possessed the most abundance of polyphenolic compounds, chlorogenic acid and catechins were the main polyphenols of kiwi wines. The 101 aromatic components were detected, Xuxiang wine possessed 64 aromatic compounds, Donghong and Hongyang wines had the higher esters compositions, 79.87%, and 78.0% respectively. From PCA (Principal Component Analysis), the volatile substances of kiwi wine with the same flesh color were similar. Five kinds of kiwi wines shared 32 kinds of volatile compounds, these compounds may be the core volatiles in kiwi wine. Therefore, the color of kiwi flesh can impact wine flavor, with Hongyang and Donghong kiwis owning red flesh being the most suitable for producing kiwi wine which would be a new milestone to the wine manufactures.
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Affiliation(s)
- Yan Zhou
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Gangxiang Fei
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - K.M. Faridul Hasan
- Fiber and Nanotechnology Program, University of Sopron, Sopron 9400, Hungary
- Corresponding authors at: Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang, PR China (S. Zhou).
| | - Yingqian Kang
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Key Laboratory of Microbiology and Parasitology of Education Department of Guizhou, School of Basic Medical Science, Guizhou Medical University, Guiyang, China
| | - Yingmei Wu
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Haoxin Li
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Shaoqin Zhou
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- Center of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6525GA Nijmegen, The Netherlands
- Corresponding authors at: Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang, PR China (S. Zhou).
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Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA. Molecules 2022; 27:molecules27207000. [PMID: 36296592 PMCID: PMC9609369 DOI: 10.3390/molecules27207000] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/14/2022] [Accepted: 10/16/2022] [Indexed: 11/17/2022] Open
Abstract
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.
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