Folates are a class of vitamins that have been rediscovered in recent decades because of their association with various metabolic processes in the human organism. The main sources of folates described the scientific literature are vegetables, cereals and yeasts. The purpose of this study was to quantify 5-methyltetrahydrofolate (5-methyl-THF) in wines during wine production and aging. Red wines made from Cabernet Sauvignon, Merlot, and Pinot Noir wine grape varieties, and from Isabel (red) and Niagara (white) non-wine grape varieties were analyzed. The samples were analyzed at the beginning of fermentation, at the end of alcoholic and malolactic fermentation, and periodically at 4, 7, 12 and 24 months of age. High Performance Liquid Cromatography was used to separate, identify and quantify the folates. The results showed that the levels of 5-methyl-THF increased considerably during fermentation and continued to increase until the end of malolactic fermentation. The levels remained stable over a period of 3 to 6 months in the white wines and for 1 to 2 years in red wines, depending on the variety. The red wines proved to be a good source of 5-methyl-THF.
folate; wine; yeast
