ArticleFoods (Basel, Switzerland)2023
Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 28 citations in OpenAlex.
- Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion.Foods (Basel, Switzerland) · 2026Article
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- Development and Validation of a Selective Method to Quantify Low-Molecular-Mass Flavan-3-ols in Grapes and Wines.Foods (Basel, Switzerland) · 2025Article
- Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes.Foods (Basel, Switzerland) · 2025Article
- What Can Fluorescence Tell Us About Wine?International journal of molecular sciences · 2025Review
- Microencapsulation of Spent Coffee Extract WithinFoods (Basel, Switzerland) · 2025Article
- Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits.Antioxidants (Basel, Switzerland) · 2024Review
- Oral Health and Nutraceutical Agents.International journal of molecular sciences · 2024Review
- Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Foods (Basel, Switzerland) · 2024Article
- Exploring the Phytochemical Composition and the Bioactive Properties of Malbec and Torrontés Wine Pomaces from the Calchaquíes Valleys (Argentina) for Their Sustainable Exploitation.Foods (Basel, Switzerland) · 2024Article
- Article
- Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.
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