Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine

Author:

Acuña-Avila Pedro Estanislao1,Vasquez-Murrieta María Soledad2ORCID,Cortés-Camargo Stefani1,Hernández-Botello Mayuric Teresa2,Ramos-Monroy Oswaldo2,López-Cortéz Ma del Socorro2

Affiliation:

1. Universidad Tecnológica de Zinacantepec, San Bartolo el Llano, Santa María del Monte, Zinacantepec 51361, Estado de México, Mexico

2. Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Prol. de Carpio y Plan de Ayala s/n, Col. Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de México 11340, Mexico

Abstract

The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red grape Vitis vinifera L. “Cabernet Sauvignon” harvested in three Mexican vineyards during the first nine days of the fermentation process. The bioactive compounds and elemental composition (determined by inductively coupled plasma–optical emission spectrometry, ICP-OES) were correlated. The fermentation process decreased from 22 to 5 °Bx in all cases, while the acidity increased from 6.5 to 8 g of tartaric acid/L, decreasing the pH. The phenolic compounds extracted during the winemaking ranged from 1400 to 1600 gallic acid equivalent/L, while the antioxidant capacity was 9 mmol Trolox equivalent. The bioactive compounds identified by HPLC were resveratrol, piceid, catechin, and epicatechin. The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin).

Funder

Instituto Politécnico Nacional

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

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