Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological activity

• Published in: Food chemistry Vol. 451; p. 139531
• Main Authors: Cordeiro, Adriana Rute, de Lacerda Bezerra, Iglesias, Santana-Filho, Arquimedes Paixão, Benedetti, Philippe Rodrigues, Ingberman, Max, Sassaki, Guilherme Lanzi
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.09.2024
• Subjects: Animals; Ethanol; Ethanol - analysis; Ethanol - metabolism; Fermentation; Inflammation; Interleukin-1beta - metabolism; Macrophages - drug effects; Macrophages - metabolism; Magnetic Resonance Spectroscopy; Mice; NMR; Polysaccharides; Polysaccharides - chemistry; Polysaccharides - metabolism; Polysaccharides - pharmacology; RAW 264.7 Cells; Tumor Necrosis Factor-alpha - metabolism; Vitis - chemistry; Vitis - metabolism; Vitis - microbiology; Wine; Wine - analysis; Wine; Polysaccharides; NMR; Inflammation; Ethanol
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139531

Winemaking production is old knowledge of the combination of saccharification and fermentation processes. During the fermentation process, ethanol concentration is one of the main key parameters that provides the quality of wine and is linked to the consumption of carbohydrates present in wine. In this work was determined the better fermentation time, where the wine retains its highest concentration of ethanol and a higher concentration of the polysaccharides of Bordo wine of Vitis labrusca by 1D and 2D NMR measurements. The study provides information on the polysaccharide content for improving features and quality control of winemaking. Moreover, following previous studies by our group (de Lacerda Bezerra et al., 2018, de Lacerda Bezerra, Caillot, de Oliveira, Santana-Filho, & Sassaki, 2019; Stipp et al., 2023) showed that the soluble polysaccharides also inhibited the production of inflammatory cytokines (TNF-α and IL-1β) and mediator (NO) in macrophage cells stimulated with LPS, bringing some important health benefits of wine. •Isolation, characterization of polysaccharides and ethanol concentration in Bordo wine.•The main polysaccharides found in wine were Mannan, AGII, RGI and RGII.•Soluble polysaccharides in Bordo wine inhibit the production of TNF-α, IL-1β and NO.