Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Jasna Lužar, Tjaša JUG, Polona JAMNIK, Tatjana KOŠMERL

Abstract


Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.


Keywords


white wines, antioxidant potential, phenolic compounds, DPPH, yeast lees

Full Text:

PDF

References


Abramovič, H. (2011). Antioksidanti in metodologija določanja antioksidativne učinkovitosti : učbenik za izbirni predmet na interdisciplinarnem doktorskem študijskem programu Bioznanosti. Ljubljana, Biotehniška fakulteta, Oddelek za živilstvo: 112

Brand-Williams, W., Cuvelier, M. E., Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Technologie, 28: 25-30. Doi: 10.1016/S0023-6438(95)80008-5

Jakubowski, W., Bilinski, T., Bartosz, G. (1999). Oxidative stress during agin gof stationary cultures of the yeast Saccharomyces cerevisiae. Free Radical Biology & Medicine, 28(5), 659-664. Doi: 10.1016/S0891-5849(99)00266-X

Kilmartin, P. A. (2010). Understanding and controlling non-enzymatic wine oxidation. In A.G. Reynolds (Ed.), Managing wine quality (pp. 432-458). Cambridge: Woodhead Publishing. Doi: 10.1533/9781845699987.2.432

Košmerl, T., Bertalanič, L., Maraš, V., Kodžulović, V., Šućur, S., Abramovič, H. (2013). Impact of yield on total polyphenols, anthocyanins, reducing sugars and antioxidant potential in white and red wines produced from Montenegrin autochthonous grape varieties. Food Science and Technology, 1(1), 7-15.

Košmerl, T., Cigić, B. (2008). Antioxidant potential and phenolic composition of white and red wines. Le Bulletin de l'OIV, 81, 926/928, 251-259.

Košmerl, T., Kač, M. (2010.) Kemijske analize in postopki čiščenja vina. Laboratorijske vaje pri izbirnem predmetu Vinarstvo. Ljubljana, Biotehniška fakulteta, Oddelek za živilstvo: 75.

Paixão, N., Perestrelo, R., Marques, J. C., Câmara, J. S. (2007). Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines. Food Chemistry, 105: 204-214. Doi: 10.1016/j.foodchem.2007.04.017

Peréz-Serradilla, J. A., Luque de Castro, M. D. (2008). Role of lees in wine production: A review. Food Chemistry, 111, 447-456. Doi: 10.1016/j.foodchem.2008.04.019

Salmon, J. M., Fornairon-bonnefond, C., Mazauric, J. P. (2002). Interactions between wine lees and polyphenols: influence on oxygen consumption capacity during simulation of wine aging. Journal of Food Science and Technology, 67, 1604-1609. Doi: 10.1111/j.1365-2621.2002.tb08691.x

Serafini, M., Maiani, G., Ferro-Luzzi, A. (1998). Alcohol-free red wine enhances plasma antioxidant capacity in humans. Journal of Nutrition, 128, 6, 1003-1007.

Singleton, V.L., Rossi, J. A. Jr. (1965). Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. American Journey of Enology and Viticulture, 16: 144-158.




DOI: http://dx.doi.org/10.14720/aas.2016.107.2.18

Refbacks

  • There are currently no refbacks.


Copyright (c) 2016 Jasna Lužar

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Acta agriculturae Slovenica is an Open Access journal published under the terms of the Creative Commons CC BY-NC-ND 4.0 License.

                            


ISSN 1581-9175     eISSN 1854-1941