Quality evaluation of red wines produced from the Isabella and Ives cultivar (<i>Vitis labrusca</i>): physicochemical parameters, phenolic composition and antioxidant activity

ARCANJO, Narciza Maria de Oliveira; NERI-NUMA, Iramaia Angelica; BEZERRA, Taliana Kênia Alves; SILVA, Flávio Luís Honorato da; PASTORE, Glaucia Maria; MADRUGA, Marta Suely

doi:10.1590/1678-457X.16516

person Narciza Maria de Oliveira ARCANJO *

schoolGraduate Program in Food Science and Technology, Center of Technology, Universidade Federal da Paraíba – UFPB, João Pessoa, PB, Brazil

person Iramaia Angelica NERI-NUMA

schoolDepartment of Food Science, Universidade Estadual de Campinas – UNICAMP, Campinas, SP, Brazil

person Taliana Kênia Alves BEZERRA

schoolGraduate Program in Food Science and Technology, Center of Technology, Universidade Federal da Paraíba – UFPB, João Pessoa, PB, Brazil

person Flávio Luís Honorato da SILVA

schoolDepartment of Food Science, Universidade Estadual de Campinas – UNICAMP, Campinas, SP, Brazil

person Glaucia Maria PASTORE

schoolDepartment of Food Science, Universidade Estadual de Campinas – UNICAMP, Campinas, SP, Brazil

person Marta Suely MADRUGA

schoolGraduate Program in Food Science and Technology, Center of Technology, Universidade Federal da Paraíba – UFPB, João Pessoa, PB, Brazil

person*Corresponding author:
narciza_moa@hotmail.com

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Figure 1 Projection of the physical parameters, physicochemical parameters, antioxidant activity, phenolic compound and organic acids content, and colour in red wine samples produced with Isabella grapes in the first two principal components. Wines: IsB (Isabella); IsSC (Isabella, Ives, Seibel and Concord); IsBb (Isabella and Ives). Parameters: ACE: Acetic acid; AC: Alcohol content; AS: Ash alkalinity; a*: red-green component; ANTOC: Anthocyanins; ANT: Antioxidant activity; b*: blue-yellow component; C*: chromaticity; CAF: Caffeic acid; CAT: Catechin; CINAN: Trans-cinnamic acid; COUM: p-coumaric; DE: Dry extract; DER: Reduced dry extract; ELAG: Ellagic acid; FER: Ferulic acid; FA: Fixed acidity; FSD: Free of sulphur dioxide; GEN: Gentisic acid; h: hue angle; HIDROX: p-hydroxybenzoic acid KAEM: Kaempferol; L*: lightness; LAT: Lactic acid; MAL: Malic acid; MYR: Myricetin; pH: hydrogeonic potential; PROT: Protocatechuic acid; QUER: Quercetin; RES: Resveratrol; RS: Reducing sugars; RUT: Rutin; SALIC: Salicylic acid; SIN: Sinapic acid; SUC: Succinic acid; SYR: Syringic acid; TAR: Tartaric acid; TA: Total acidity; TF: Total flavonoids; TP: Total phenolics; TSD: Total sulphur dioxide; VAN: Vanillic acid; VA: Volatile acidity, DPPH: 2,2-diphenyl-1-picrylhydrazyl, ABTS: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), DER/AC: Reduced dry extract/Alcohol content, ORAC: Oxygen radical absorbance capacity.

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Table 1 Dry red wine characterisation, production origin and price per bottle.

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Table 2 Physicochemical characterisation of red wines produced from Isabella grapes (parameters required by Brazilian law) (Brasil, 2014).

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Table 3 Quantification of total phenolic compounds, total flavonoids, anthocyanins and antioxidant activity by spectrophotometric methods and quantification of profile phenolic compounds and organic acids by chromatographic methods in red wines produced from the Isabella and Ives cultivar.

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Table 4 CIELAB colorimetric parameters in red wines produced from the Isabella cultivar.

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(2)

Region	Codes1	Varietals2	Geographical coordinates3	Price4
South	IsB	Isabella, Ives	29° 1′ 50″ S; 51° 11′ 30″ W	8.65 (2.20)
	IsSC	Isabella, Ives, Seibel and Concord	29° 1′ 50″ S; 51° 11′ 30″ W	7.79 (1.98)
	IsBb	Isabella, Ives	29° 10′ 26″ S; 51° 31′ 7″ W	8.45 (2.16)

Parameters	IsB	IsSC	IsBb	Legislation
Density at 20°C	0.9962±0.00^a	0.9935±0.00^a	0.9943±0.00^a
Alcohol content 20°C	10.60±0.06^a	10.10±0.06^b	10.10±0.06^b	10 to 14°GL
pH	3.75±0.04^b	3.56±0.01^c	3.99±0.00^a
Total acidity (meq.L^-1)	79.33±0.58^b	70.00±1.00 ^c	88.00±1.00^a	40 to 130
Volatile acidity (meq.L^-1)	16.67±1.53^a	15.33±1.53^a	17.00±1.73^a	Max 120
Fixed acidity (meq.L^-1)	62.00±1.15^b	56.00±2.31^c	69.00±0.58^a
Dry extract (g.L^-1)	27.31±1.61^a	26.14±0.15^a	28.80±0.47^a
RDE (g.L^-1)	24.27±1.58^a,b	23.37±0.18 ^c	27.36±1.47^a
RDE/Alcohol content	2.88±0.02^a	2.19±0.15^b	2.65±0.17^a	Max 4.8
Reducing sugars (g.L^-1)	4.00±0.03^a	3.77±0.01^b	2.44±0.02^c	Max 4.0
Ash (g.L^-1)	2.13±0.07^c	2.59±0.09^a	2.39±0.08^b	Min 1.5
Ash alkalinity (g.L^-1)	0.02±0.23^c	0.04±0.46^a	0.03±0.69^b	Max 1.0
Sulphates (g.L^-1)*	<1.0	<1.0	<1.0	Max 1.2
Free sulphur dioxide (mg.L^-1)	22.19±0.74^a	19.2±1.28^{a, b}	17.07±1.96^b
Total sulphur dioxide (g.L^-1)	0.07±2.41^a	0.06±1.21^b	0.07±1.21^a	Max 0.35
Chlorides (g.L^-1)	0.02±3.38^a	0.02±3.38^a	0.01±5.85^a	Max 0.20

Compound		IsB 1	IsSC 1	IsBb 1
Total phenolics2		837.28±0.15^b	846.90±1.88^a	830.51±3.52^c
Total flavonoids3		824.92±9.35^a	453.49±11.47^c	590.79±11.48^b
Anthocyanins4		196.07±5.54^b	88.76±6.67^c	258.88±8.84^a
Compound	Class
Protocatechuic acid	Phenolic acid5	35.00±4.50^b	36.50±1.55^b	52.20±5.80^a
P-hydroxybenzoic acid	Phenolic acid	34.67±3.51^a	36.50±2.04^a	34.00±4.00^a
Salicylic acid	Phenolic acid	4.77±1.16^a	3.44±0.47^b	4.80±0.45^a
Syringic acid	Phenolic acid	0.74±0.05^b	1.43±0.30^a	1.31±0.07^a
Gentisic acid	Phenolic acid	72.86±3.25^b	111.33±7.41^a	76.77±1.51^b
Vanillic acid	Phenolic acid	nd	1.60±0.08^a	1.70±0.10^a
P-coumaric acid	Phenolic acid	3.84±0.99^b	14.22±2.84^a	5.14±0.92^b
Sinapic acid	Phenolic acid	1.48±0.29^a	2.00±0.57^a	1.51±0.05 ^a
Trans-cinnamic acid	Phenolic acid	tr	tr	tr
Caffeic acid	Phenolic acid	1.00±0.35^b	3.32±0.49^a	1.29±0.03^b
Ferulic acid	Phenolic acid	2.50±0.40^a	3.70±0.62^a	3.38±0.45^a
Ellagic acid	Phenolic acid	0.20±0.01^b	0.22±0.01^b	0.34±0.03^a
Rutin	Flavonoid	3.03±0.81^b	6.18±0.60^a	1.80±0.11^b
Kaempferol	Flavonoid	1.38±0.29^a	0.64±0.02^b	0.86±0.08^b
Myricetin	Flavonoid	18.95±9.45^b	45.50±0.41^a	49.00±1.00^a
Quercetin	Flavonoid	11.82±1.54^a	8.15±0.20^b	11.70±0.80^a
Catechin	Flavonoid	236.03±1.27^a	145.17±3.12^c	216.50±2.50^b
Resveratrol	Stilbene	6.70±0.26^a	2.30±0.65^b	6.67±0.91^a
Tartaric acid	Organic acid6	1.80±0.01^a	1.20±0.01^b	2.90±0.01^a
Malic acid	Organic acid	0.60±0.02^a	nd	0.30±0.02^a,b
Succinic acid	Organic acid	1.50±0.02^a	nd	1.60±0.03^a
Lactic acid	Organic acid	1.10±0.01^a	1.20±0.01^a	1.50±0.01^a
Acetic acid	Organic acid	nd	nd	nd
Antioxidant Activity 7
ABTS		629.41±0.01^b	1420.47±0.01^a	1419.07±0.01^a
DPPH		40.78±1.56^a	44.57±0.07^a	45.60±0.09^a
ORAC		39159.72±1.52^a	30882.33±1.51^b	38411.91±3.00^a

Parameters	IsB	IsSC	IsBb
L*	21.9±0.52^b	24.7±0.54^a	20.4±0.39^b
a*	19.0±1.52^a	11.3±1.25^b	23.1±1.32^a
b*	2.1±0.40^b	7.5±0.76^a	2.2±0.31^b
C*	26.4±1.47^a	11.7±5.86^b	21.9±0.43^a
h	40.5±0.36^a	17.9±2.24^b	41.2±0.35^a
experimental n = 6

[TFN1] ¹
Encoding of analysed wines;

[TFN2] ²
Varietals making up each analysed wine;

[TFN3] ³
Geographic coordinates of the cities that produce each wine, expressed as south latitude (S) and west longitude (W);

[TFN4] ⁴
Production price in R$ and price in US$ in parentheses (dollar exchange rate R$ 3.918 on 30/09/2016) for a 750-mL bottle.

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity