Vejarano Ricardo, Luján-Corro Mariano
Department of Research, Innovation and Social Responsibility, Universidad Privada del Norte (UPN), Trujillo, Peru.
School of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Trujillo, Peru.
Front Nutr. 2022 May 25;9:890066. doi: 10.3389/fnut.2022.890066. eCollection 2022.
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
有充分证据表明，由于红酒中含有酚类化合物，饮用红酒对健康有益，可作为改善健康状况和预防各种疾病的一种选择，而在酿造过程中采用能提高酚类化合物提取率和稳定性的工艺是一个关键方面。本综述的第一部分总结了一些研究，主要是临床前水平的研究，探讨了酚类化合物在人体中发挥作用的机制，利用了它们的抗氧化、抗炎、抗肿瘤、抗血栓、抗动脉粥样硬化、抗菌、抗病毒及其他活性。尽管在酿酒过程中葡萄成分会迁移到葡萄汁/葡萄酒中，但应用新技术可能有助于提高成品酒中酚类化合物的含量。其中一些技术已在工业规模上进行了评估，在某些情况下，它们已被国际葡萄与葡萄酒组织（OIV）纳入《国际酿酒实践法典》。从这个意义上说，本综述的第二部分涉及这些能增加或至少维持多酚含量的新技术的应用。例如，在发酵前阶段，可以通过对浆果或葡萄汁进行高压处理、脉冲电场（PEF）、超声（US）、电子束辐射或臭氧处理来提高酚类物质的提取。在发酵阶段，可以使用能高产吡喃花色苷和/或其前体分子、低多酚吸收且低花色苷-β-葡萄糖苷酶活性的酵母。而在发酵后阶段，酒泥陈酿（AOL）有助于维持多酚水平，从而为消费者带来健康益处。
