Effect of grape processing on selected antioxidant phenolics in red wine |
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| Affiliation: | 1. Institute of Nutrition, Friedrich-Schiller-University of Jena, Dornburgertr. 29, 07743 Jena, Germany;2. Institute of Nutrition, Justus-Liebig-University of Giessen, Wilhelmstr. 20, 35392 Giessen, Germany;3. Department of Wine Processing, Research Institute of Geisenheim, Blaubachstr. 19, 65366 Geisenheim, Germany;1. School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia;2. Wine Innovation Cluster, Adelaide, South Australia, Australia;3. Australian Research Council Training Centre for Innovative Wine Production, Australia;1. Department of Physics, College of Science and Humanities in Al-Kharj, Prince Sattam bin Abdulaziz University, Al- Kharj11942, Saudi Arabia;2. Taibah University, Al-Madinah Al-Munawarrah, Saudi Arabia;3. Theoretical Physics Group, Faculty of Science, Mansoura University, Mansoura, Egypt;4. Department of Physics, Faculty of Science, The New Valley University, El- Kharja-72714, Egypt;5. Department of Mathematics, Faculty of Science, Mansoura University, 35516 Mansoura, Egypt;1. Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av. Universidad Km 1, Rancho Universitario, C.P.43600, Tulancingo de Bravo, Hidalgo, México;2. Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Campus Estado de México, Carretera Lago de Guadalupe Km 3.5, Margarita Maza de Juárez, Atizapán de Zaragoza, Estado de México, México |
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| Abstract: | Wine, particularly red wine, is an important source of polyphenols and several studies have shown that moderate wine consumption is associated with a reduced risk of coronary heart disease. It has been hypothesized that these antioxidant compounds may be responsible for the potential beneficial effects of wine. The influence of different vinification techniques (fermentation on skin [A], mash heating [B], and the combination of both [C]) on the antioxidant capacity and the phenolic composition of red wines (Spätburgunder [Pinot Noir], Lemberger, and Cabernet Franc) were tested in the present study. The highest concentrations of anthocyanins, flavan-3-ols, flavonols, stilbenes, and antioxidant capacity were found in the red wines which were produced under the conditions of C, followed by B and A. |
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