title: Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.
abstract: Changes in the principal phenolic compounds and metal content during the vinification process and storage under modified atmosphere (50% N2, 50% CO2) of Merlot and Syrah wines, from grapes cultivated in Greece, have been investigated. Comparing the variation of metals at maceration process, with the variation of monomeric anthocyanins and flavonols, an inverse relationship was noticed, that can be attributed to complexing reactions of polyphenols with particular trace elements. Cu decreased rapidly, whereas a similar behavior that could be expected for Fe and Mn was not confirmed. Differences in the profile of anthocyanins and flavonols in the fresh Merlot and Syrah wines are reported. During 1 year of storage monomeric anthocyanins declined almost tenfold, probably due to polymerization reactions and copigmentation. Also, a decrease in flavonol glycosides and increase in the respective aglycones was observed, attributed to enzymatic hydrolysis. The concentration of total phenols and all metals remained practically constant.
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Andreas
authors.initials: A
authors.lastname: Bimpilas
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Tsimogiannis
authors.affiliation: Environment and Quality of Life Center, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Balta-Brouma
authors.affiliation: Environment and Quality of Life Center, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Theopisti
authors.initials: T
authors.lastname: Lymperopoulou
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece. Electronic address: vasor@chemeng.ntua.gr.
authors.forename: Vassiliki
authors.initials: V
authors.lastname: Oreopoulou
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D005285:Fermentation; D044948:Flavonols / Q000032:analysis; D008670:Metals / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D044948:Flavonols; D008670:Metals; D010636:Phenols
keywords: Anthocyanins; Delphinidin-3-O-glucoside (PubChem CID: 443650); Isorhamnetin-3-O-glucoside (PubChem CID: 44258009); Laricitrin-3-O-glucoside (PubChem CID: 44259475); Malvidin-3-O-glucoside (PubChem CID: 443652); Merlot; Metal content; Myricetin (PubChem CID: 5281672); Petunidin-3-O-glucoside (PubChem CID: 443651); Polyphenols; Quercetin (PubChem CID: 5280343); Syrah; Syringetin-3-O-glucoside (PubChem CID: 44259492); Wine; trans-Caftaric acid (PubChem CID: 13887348)