Change of selected antioxidant parameters of red wines during maturation

https://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.
download PDF
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.
References:
Agatonovic-Kustrin Snezana, Hettiarachchi Chandima G., Morton David W., Razic Slavica (2015): Analysis of phenolics in wine by high performance thin-layer chromatography with gradient elution and high resolution plate imaging. Journal of Pharmaceutical and Biomedical Analysis, 102, 93-99  https://doi.org/10.1016/j.jpba.2014.08.031
 
Balga I., Lesko A., Ladanyi M., Kallay M. (2014): Influence of ageing on changes in polyphenolic compounds in red wines. Czech Journal of Food Sciences, 32: 563–569.
 
Bertelli Alberto A A, Das Dipak K (2009): Grapes, Wines, Resveratrol, and Heart Health. Journal of Cardiovascular Pharmacology, 54, 468-476  https://doi.org/10.1097/FJC.0b013e3181bfaff3
 
Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30  https://doi.org/10.1016/S0023-6438(95)80008-5
 
Büyüktuncel Ebru, Porgalı Esra, Çolak Cemil (2014): Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods. Food and Nutrition Sciences, 05, 1660-1667  https://doi.org/10.4236/fns.2014.517179
 
Casassa Luis, Keller Markus, Harbertson James (2015): Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines. Molecules, 20, 7820-7844  https://doi.org/10.3390/molecules20057820
 
Cimino Francesco, Sulfaro Vincenzo, Trombetta Domenico, Saija Antonella, Tomaino Antonio (2007): Radical-scavenging capacity of several Italian red wines. Food Chemistry, 103, 75-81  https://doi.org/10.1016/j.foodchem.2006.07.042
 
Cooke D., Steward W.P., Gescher A.J., Marczylo T. (2005): Anthocyans from fruits and vegetables – does bright color signal cancer chemo preventive activity? European Journal of Cancer, 41: 1931–1940.
 
Elias Ryan J., Laurie V. Felipe, Ebeler Susan E., Wong Jon W., Waterhouse Andrew L. (2008): Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection. Analytica Chimica Acta, 626, 104-110  https://doi.org/10.1016/j.aca.2008.07.048
 
Elias Ryan J., Waterhouse Andrew L. (2010): Controlling the Fenton Reaction in Wine. Journal of Agricultural and Food Chemistry, 58, 1699-1707  https://doi.org/10.1021/jf903127r
 
GALANAKIS CHARIS, Kotanidis A., Dianellou M., Gekas V. (2015): Phenolic content and antioxidant capacity of Cypriot wines. Czech Journal of Food Sciences, 33, 126-136  https://doi.org/10.17221/335/2014-CJFS
 
Gómez García-Carpintero E., Gómez Gallego M.A., Sánchez-Palomo E., González Viñas M.A. (2012): Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. Food Chemistry, 134, 851-863  https://doi.org/10.1016/j.foodchem.2012.02.194
 
García-Puente Rivas Enrique, Alcalde-Eon Cristina, Santos-Buelga Celestino, Rivas-Gonzalo Julián C., Escribano-Bailón M. Teresa (2006): Behaviour and characterisation of the colour during red wine making and maturation. Analytica Chimica Acta, 563, 215-222  https://doi.org/10.1016/j.aca.2005.11.044
 
Gómez-Míguez Manuela, González-Miret M. Lourdes, Heredia Francisco J. (2007): Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. Journal of Food Engineering, 79, 271-278  https://doi.org/10.1016/j.jfoodeng.2006.01.054
 
Guerrero C Jaime, Ciampi P Luigi, Castilla C Andrea, Medel S Fernando, Schalchli S Heidi, Hormazabal U Emilio, Bensch T Emma, Alberdi L Miren (2010): Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile. Chilean journal of agricultural research, 70, 537-544  https://doi.org/10.4067/S0718-58392010000400002
 
He Fei, Mu Lin, Yan Guo-Liang, Liang Na-Na, Pan Qiu-Hong, Wang Jun, Reeves Malcolm J., Duan Chang-Qing (2010): Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes. Molecules, 15, 9057-9091  https://doi.org/10.3390/molecules15129057
 
Ivanova Violeta, Vojnoski Borimir, Stefova Marina (2012): Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. Journal of Food Science and Technology, 49, 161-172  https://doi.org/10.1007/s13197-011-0279-2
 
Jackson R.S. (2014): Wine Science: Principle and Applications. Oxford, Elsevier-Academic Press.
 
Kallithraka S., Tsoutsouras E., Tzourou E., Lanaridis P. (2006): Principal phenolic compounds in Greek red wines. Food Chemistry, 99, 784-793  https://doi.org/10.1016/j.foodchem.2005.07.059
 
Kondrashov Alexey, Ševčík Rudolf, Benáková Hana, Koštířová Milada, Štípek Stanislav (2009): The key role of grape variety for antioxidant capacity of red wines. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism, 4, e41-e46  https://doi.org/10.1016/j.eclnm.2008.10.004
 
Lachman Jaromir, Sulc (2009): Major factors influencing antioxidant contents and antioxidant activity in grapes and wines. International Journal of Wine Research, , 101-  https://doi.org/10.2147/IJWR.S4600
 
Lampíř L., Pavloušek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech Journal of Food Sciences, 31: 619–626.
 
Lapornik Brigita, Prošek Mirko, Golc Wondra Alenka (2005): Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering, 71, 214-222  https://doi.org/10.1016/j.jfoodeng.2004.10.036
 
Monagas María, Hernández-Ledesma Blanca, Gómez-Cordovés Carmen, Bartolomé Begoña (2006): Commercial Dietary Ingredients from Vitis vinifera L. Leaves and Grape Skins:  Antioxidant and Chemical Characterization. Journal of Agricultural and Food Chemistry, 54, 319-327  https://doi.org/10.1021/jf051807j
 
PAIXAO N, PERESTRELO R, MARQUES J, CAMARA J (2007): Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines. Food Chemistry, 105, 204-214  https://doi.org/10.1016/j.foodchem.2007.04.017
 
Puškaš Vladimir, Miljić Uroš (2012): The application of D-optimal design for modelling the red wine ageing process. Food Control, 28, 362-367  https://doi.org/10.1016/j.foodcont.2012.04.050
 
Radovanović A., Radovanović B., Jovančićević B. (2009): Free radical scavenging and antibacterial activities of southern Serbian red wines. Food Chemistry, 117, 326-331  https://doi.org/10.1016/j.foodchem.2009.04.008
 
Singleton V.L., Rossi Jr J.A. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144–158.
 
Sudraud P. (1958): Interpretation des courbes d’absorption des vins rouges. Annales de Technologie Agricole, 7: 203–208.
 
Sun Baoshan, Neves Ana C., Fernandes Tiago A., Fernandes Ana L., Mateus Nuno, De Freitas Vítor, Leandro Conceição, Spranger Maria I. (2011): Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity. Journal of Agricultural and Food Chemistry, 59, 6550-6557  https://doi.org/10.1021/jf201383e
 
TSENG KUO-CHAN, CHANG HUNG-MIN, WU JAMES SWI-BEA (2006): DEGRADATION KINETICS OF ANTHOCYANIN IN ETHANOLIC SOLUTIONS. Journal of Food Processing and Preservation, 30, 503-514  https://doi.org/10.1111/j.1745-4549.2006.00083.x
 
download PDF

© 2020 Czech Academy of Agricultural Sciences