Next Article in Journal
The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production
Previous Article in Journal
Comparison of the Structural Properties and Nutritional Fraction of Corn Starch Treated with Thermophilic GH13 and GH57 α-Glucan Branching Enzymes
Open AccessArticle

Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines

1
National Research Council—Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy
2
National Research Council—Institute of Clinic Physiology (IFC), via Prov. Lecce-Monteroni, 73100 Lecce, Italy
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 453; https://doi.org/10.3390/foods8100453
Received: 18 September 2019 / Revised: 23 September 2019 / Accepted: 30 September 2019 / Published: 4 October 2019
(This article belongs to the Section Nutraceuticals and Functional Foods)
Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking. View Full-Text
Keywords: functional beverage; wine polyphenols; inflammation; winemaking; selected yeast functional beverage; wine polyphenols; inflammation; winemaking; selected yeast
Show Figures

Graphical abstract

MDPI and ACS Style

Grieco, F.; Carluccio, M.A.; Giovinazzo, G. Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines. Foods 2019, 8, 453.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop