Phenolic profile and antibacterial activity of young and aged wine fraction from Argentina.
DOI:
https://doi.org/10.17533/udea.vitae.v32n3a361351Keywords:
WINE, PHENOLIC COMPOUNDS, ANTIBACTERIAL ACTIVITYAbstract
Background: During the winemaking process, the presence of lactic acid bacteria (LABs), principally Lentilactobacillus genera, can contribute to the formation of biogenic amines. Phenolic compounds (PCs) are important wine compounds due to their biological activities. Objectives: This study qualitatively and quantitatively characterized the low molecular weight fraction of phenolic compounds (LMF) obtained from commercial young (Y) and aged (A) Tannat wines produced in Argentina and evaluated the effect of the LMF on the viability of oenological LABs. Methods: The LMF was obtained from dealcoholized wine by liquid-liquid extraction with ethyl acetate. The phenolic profile was determined by LC-DAD-FLD. The effect of the LMF on the viability of three spoilage LABs strains of Lentilactobacillus hilgardii (5w, 6F and X1B), that inoculated at concentration of 104 or 107 cfu/mL, was examined in a synthetic wine-like medium (SWLM) added with LMF-Y and LMF-A. Results: The concentrations of the different PCs determined by LC-DAD-FLD showed significant differences, with higher values in LMF-Y (95.1 mg/L) than in LMF-A (61.4 mg/L). LMF-Y and LMF-A inhibited spoilage LAB, reducing viability to “A” values between −0.70 and −0.98 Log cfu/mL. At high inoculum levels, both fractions caused growth arrest, with viability remaining close to initial values. Conclusions: The phenolic characterization of LMF-Y and LMF-A was reported for the first time in Argentinean red wine. Additionally, these results provide evidence of the potential applicability of LMF as an antimicrobial agent in winemaking.
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