The phenolic compounds present in the wine are responsible for reducing the risk of developing chronic diseases (cardiovascular, cancer, diabetes, Alzheimer …) because of their antioxidant activities and the presence of nutraceutical molecules with targeted biological activities. Polyphenols not only contribute to the “French paradox” but also contribute to give the wine its color, structure, aroma and allow a long-term preservation.
The objective of this work is to study the antioxidant and biological activities (anti-inflammatory, anticancer, anti-Alzeimer in vitro …) of wine extracts, as well as the concentration of polyphenols, anthocyanins, flavonoids , and nutraceuticals (resveratrol , quercetin, caffeic acid.) depending on the grape varieties and winemaking processes.
The grape varieties used are Cabernet Sauvignon, Cot, Duras, Fer Servadou, Gamay, Négrette, Prunelard, Tannat (French SO wines), Syrah and Cabernet Sauvignon (Lebanese wines), Cambell’s early (vitis labrusca, Korean wines).
At the level of the winemaking processes, the influence of the following parameters was studied:
– alcoholic fermentation with punching
– cold or hot maceration, before or after AF
– addition of tannins, enzymes
– addition of collages agents
Sensory analyzes were carried on to compare wines obtained with different grape varieties and (or) vinification processes.
Trends research to determine the best activities / phenolic composition / nutraceutical correlations and grape varieties or processes was performed by principal component analysis.
Presenting author: Jean-Pierre Souchard – Laboratoire de Génie chimique, UMR CNRS 5503, DNO-Toulouse
Additionnal authors: Jalloul Bouajila | Laboratoire de Génie chimique, UMR CNRS 5503, DNO-Toulouse
Email: jean-pierre.souchard@univ-tlse3.fr
Keywords: phenolic composition, biological activities, grapes varities, winemaking processes, French Korean Libanese wines