Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy.
National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy.
Molecules. 2023 Nov 20;28(22):7676. doi: 10.3390/molecules28227676.
In this study, we compared the polyphenolic composition of the roasted grapevine wood chips of four cultivars-namely, Sorbara, Grasparossa, Malbo Gentile, and Spergola. These waste byproducts have the potential as infusion chips for the aging of alcoholic beverages and vinegars, contributing to an enriched sensory profile. Roasting amplifies aromatic nuances and triggers the depletion of crucial bioactive compounds, including polyphenols. We investigated the extent of polyphenolic loss in the ethanolic extract of roasted grapevine chips to repurpose this waste byproduct and assess its potential. We assessed the levels of -resveratrol, -ε-viniferin, -piceatannol, and the main resveratrol trimer. Our findings indicated a significant decrease in polyphenol content as the roasting temperature increased, from 16.85-21.12 mg GAE/g for grapevine chips roasted at 120 °C to 3.10-7.77 mg GAE/g for those roasted at 240 °C. This study also highlights notable genotypic differences in polyphenolic content. Among the red grape cultivars analyzed, Sorbara exhibited the highest levels (7.77-21.12 mg/GAEg), whereas the white grape cultivar Spergola showed the lowest polyphenolic content (3.10-16.85 mg/GAEg). These findings not only contribute to the scientific understanding of polyphenol stability but also hold practical implications for the enhancement of aged beverages, as well as advancing sustainable practices in the viticulture industries.
在这项研究中，我们比较了四种葡萄品种（即索巴拉、格拉帕罗萨、马尔博Gentile 和斯佩尔戈拉）的烤葡萄藤木屑的多酚组成。这些废物副产物有可能作为浸渍芯片用于酒精饮料和醋的陈酿，有助于丰富感官特征。烘烤会放大芳香细微差别，并导致关键生物活性化合物（包括多酚）的消耗。我们研究了烤葡萄藤屑的乙醇提取物中多酚损失的程度，以重新利用这种废物副产物并评估其潜力。我们评估了 -resveratrol、-ε-viniferin、-piceatannol 和主要的白藜芦醇三聚体的水平。我们的研究结果表明，随着烘烤温度的升高，多酚含量显著下降，从 120°C 烘烤的葡萄藤屑的 16.85-21.12mgGAEg 到 240°C 烘烤的葡萄藤屑的 3.10-7.77mgGAEg。这项研究还突出了多酚含量方面的显著基因型差异。在所分析的红葡萄品种中，索巴拉表现出最高的水平（7.77-21.12mgGAEg），而白葡萄品种斯佩尔戈拉表现出最低的多酚含量（3.10-16.85mgGAEg）。这些发现不仅有助于深入了解多酚的稳定性，而且对增强陈酿饮料以及推进葡萄栽培行业的可持续实践具有实际意义。
