ArticleAntibiotics (Basel, Switzerland)2025
Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation-Towards the Application of Winery By-Products for Antibacterial Purposes.
Article in Antibiotics (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundWine production generates significant amounts of grape marc, which can serve as a potential source of bioactive compounds, including polyphenols.
objectivesIn this study, we aimed to investigate the polyphenol content of skin and seeds separated from grape marc, and test their extracts against two significant bacteria,
methodsA comprehensive analysis of the phenolic composition in the skin, seeds, and juice/wine derived from Cabernet Sauvignon grape berries was conducted over an 18-day fermentation period. High-performance liquid chromatography was performed to identify and quantify the main flavan-3-ols, flavonols, anthocyanins, and stilbenes. In addition, the total phenolic content (TPC) was determined by the Folin-Ciocalteu method.
resultsThe TPC of both seeds and skins significantly decreased over time. In parallel, the TPC in the wine gradually increased, indicating a release of phenolic compounds into the wine. We found that the TPC in seeds was consistently higher than in the skin at all examined time points. The main flavonoids in seeds were flavan-3-ols (catechin and epicatechin), while anthocyanins (delphinidin-, cyanidin-, petunidin-, peonidin-, and malvidin-3-
conclusionsGrape waste remains a valuable source of polyphenols, with grape seeds, in particular, exhibiting significant antimicrobial activity against certain foodborne pathogens.
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