Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects

Abstract

Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.

Keywords: climate; geology; phenolic and non-phenolic compounds; saliva pH and enzymes; sensory perception; topography; vinegar; wine spirit.

Figure 1

The base structure of flavonoids. The two C6 units denote benzyl rings (rings A and B), and the C3 unit designates the chromane ring (rings C). Depending on the hydroxylation and substitution patterns and the degree of saturation of the chromane ring, flavonoids may exhibit various substituent groups. These substituent groups play a crucial role in determining the specific categorization of each flavonoid corresponding to the labeled numbers.

Figure 2

Biosynthesis of hydroxytyrosol.

Figure 3

Tryptophan is synthesized into melatonin and serotonin through a series of enzymatic steps. Tryptophan hydroxylase is the first enzyme involved, and it adds a hydroxyl group (-OH) to tryptophan, forming 5-hydroxytryptophan (5-HTP), with the help of tetrahydrobiopterin (BH4). The following enzyme, aromatic L-amino acid decarboxylase (AADC), then removes the carboxyl group (-COOH) from 5-HTP, resulting in the formation of serotonin (5-hydroxytryptamine). To produce melatonin, serotonin is subjected to two enzymatic steps. First, serotonin N-acetyltransferase (SNAT) transfers an acetyl group (-COCH₃) from acetyl coenzyme A (acetyl-CoA) to serotonin, forming N-acetyl serotonin. Then, N-acetyl serotonin methyltransferase (ASMT) catalyzes the methylation of N-acetyl serotonin using S-adenosyl methionine (SAM) as a methyl donor, resulting in the production of melatonin [53].

Figure 4

Schematic effect of glutathione in wine and wine-related products.

Figure 5

Overview of chromatographic techniques applied in analyzing health-promoting compounds in food and beverages (adapted from [196,206,207,208,210,211,212,213,214,215,216]).

Figure 6

Main methods to quantify the total phenolic content (on the right) and antioxidant activity (on the left) in wine and wine-related products (adapted from [228,236,241,242,243,244]).