engleski

Impact of maceration and oxidation of white wine on its direct vasodilatory activity

The production of natural wines that contain no preservatives is increasingly popular. Among those are macerated white wines produced by traditional Georgian wine making process. However, wines containing no sulfur preservatives are highly susceptible to oxidation after bottle opening and exposure to air. Biological effects of macerated and oxidized wine are poorly investigated. Our aim was to analyze and compare vasodilatory activity of standard white wine with that of macerated wine before and after oxidation. Wines were produced from the same grape variety, Graševina, 2015, Krauthaker winery, Croatia. In the macerated wine (MW) the grape juice spontaneously fermented in contact with hard parts of grapes. After that, without removing seeds and skins or addition of preservatives, the tanks were air-tight sealed, allowing the wine further elaboration at the constant temperature for 120 days. Oxidized MW was obtained by exposure to air for 48 hours. The vasodilatory activity of wines was determined in the isolated rat aortic rings (n=33 per wine) exposed to cumulative concentrations from 1:10000 to 5:1000. Wines were also biochemically characterized with respect to their enological parameters and phenolic content. Maceration resulted in more than 8 fold increase of the total phenolic content relative to standard white wine. Vasodilatory activity of both, intact and oxidized MW were approximately 7 times greater than that of standard white wine. Oxidation of macerated wine for 48 hours did not result in changes in its maximal vasodilatory effect despite significant changes in organoleptic properties. At the lowest concentrations (up to 1‰), however, intact MW showed higher vasodilatory potency than oxidized MW.

Oxidized wine ; Macerated wine ; White wine ; Vasodilatation

nije evidentirano