Change of selected antioxidant parameters of red wines during maturation
J. Mezey, P. Czako, I. Mezeyová, D. Bajčan, R. Kobolkahttps://doi.org/10.17221/517/2015-CJFSCitation:Mezey J., Czako P., Mezeyová I., Bajčan D., Kobolka R. (2016): Change of selected antioxidant parameters of red wines during maturation. Czech J. Food Sci., 34: 356-361.
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.Keywords:
aging; anthocyanins; Cabernet Sauvignon; polyphenols; Vitis vinifera L.References:
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