Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation |
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Authors: | María Dolores Rivero-Prez María Luisa Gonzlez-Sanjos Pilar Muiz Silvia Prez-Magario |
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Affiliation: | aDepartment of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;bEnological Station of Castilla y León, C/ Santísimo Cristo 16, 47490 Rueda (Valladolid), Spain |
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Abstract: | The controlled addition of oxygen before malolactic fermentation involves stability of wine colour and an improvement in their organoleptic quality. This study has examined its effect on the “in vitro” antioxidant profile of a variety of Spanish red-single variety wines of different ages. Total antioxidant capacity scavenger activity and the biomarkers of oxidative stress were all analysed. Neither antioxidant capacity, nor scavenger activity were influenced by the microoxygenation. However, the biomarkers of oxidative stress showed some effect of this technique. The controlled addition of small amounts of oxygen produced an increase in the prevention of DNA-damage and seems to decrease the capacity to inhibit lipid peroxidation. The effect on the capacity to protect DNA-damages was statistically significant in the groups of young and one year old wines, where microoxygenated wines showed higher values than their respective control ones. Furthermore, the effect on the prevention of lipid peroxidation was only qualitative, any statistical significant difference was found. A varietal effect was observed in analyzing the results, being Tinta del País wines the most influenced by this technique. |
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Keywords: | Antioxidant profile Scavenger activity Biomarkers of oxidative stress Microoxygenation Red wine |
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