Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits
Katarina Delić,
Danijel D. Milinčić,
Mirjana B. Pešić,
Steva Steva Lević,
Viktor A. Nedović,
Anne-Laure Gancel,
Michael Jourdes,
Pierre-Louis Teissedre
Affiliations
Katarina Delić
Laboratory of Food Chemistry and Biochemistry, Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia - Laboratory of Food Biotechnology, Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia - Université de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’Ornon, France
Danijel D. Milinčić
Laboratory of Food Chemistry and Biochemistry, Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Mirjana B. Pešić
Laboratory of Food Chemistry and Biochemistry, Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Steva Steva Lević
Laboratory of Food Biotechnology, Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Viktor A. Nedović
Laboratory of Food Biotechnology, Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Anne-Laure Gancel
Université de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’Ornon, France
Michael Jourdes
Université de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’Ornon, France
Pierre-Louis Teissedre
Université de Bordeaux, Institut des Sciences de la Vigne et du Vin
Anthocyanins are polyphenols found in red grapes, wines and their by-products. This scientific paper reviews their physiological significance in grape tissues, the biochemical transformations they undergo during winemaking and wine aging, their potential application in the food industry, and the health benefits associated with them. The paper sheds light on the factors influencing their extraction, stability and composition in wines, and explores their applications in various food products and the possibility of sustainable winemaking using pomace. The paper focuses on the broad impact of anthocyanins on product quality and consumer preferences, and highlights potential preventive and therapeutic applications for human health conditions. Overall, this comprehensive overview provides valuable insights into the multifaceted roles of anthocyanins, paving the way to future research on the application of anthocyanin in agriculture, food science and medicine.
