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White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine.
J Agric Food Chem. 2001 Jul; 49(7):3164-8.JA

Abstract

Lower antioxidant activity in white wines in comparison to red wines lies in the low grape-skin-derived polyphenol content. This paper reports the analysis of the antioxidant capacities of white wine samples obtained along two different processing procedures directed to enrich the wine with polyphenols. White wine samples derived from whole squeezed grapes stored for increasing periods of time (up to 18 h) contained increasing concentrations of polyphenols (from 0.35 to 0.55 mmol/L) and, in parallel, exhibited increased capacity to scavenge free radicals and to inhibit copper ion-induced low-density lipoprotein (LDL) oxidation. However, addition of increasing concentrations of alcohol (up to 18%) to the whole squeezed grapes remarkably augmented the extraction of grape skin polyphenols into the wine up to 1.25 mmol/L, resulting in an increased capacity of the wine to scavenge free radicals and to inhibit LDL oxidation, to an extent similar to that of red wine. The extent of LDL oxidation inhibition was directly related to the wine polyphenolic content (r = 0.986). It is concluded that processing white wine by imposing a short period of grape skin contact in the presence of alcohol leads to extraction of grape skin polyphenols and produces polyphenol-rich white wine with antioxidant characteristics similar to those of red wine.

Authors+Show Affiliations

The Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences and Rambam Medical Center, Haifa, Israel.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11453747

Citation

Fuhrman, B, et al. "White Wine With Red Wine-like Properties: Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White Wine." Journal of Agricultural and Food Chemistry, vol. 49, no. 7, 2001, pp. 3164-8.
Fuhrman B, Volkova N, Suraski A, et al. White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. J Agric Food Chem. 2001;49(7):3164-8.
Fuhrman, B., Volkova, N., Suraski, A., & Aviram, M. (2001). White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. Journal of Agricultural and Food Chemistry, 49(7), 3164-8.
Fuhrman B, et al. White Wine With Red Wine-like Properties: Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White Wine. J Agric Food Chem. 2001;49(7):3164-8. PubMed PMID: 11453747.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. AU - Fuhrman,B, AU - Volkova,N, AU - Suraski,A, AU - Aviram,M, PY - 2001/7/17/pubmed PY - 2001/10/26/medline PY - 2001/7/17/entrez SP - 3164 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 49 IS - 7 N2 - Lower antioxidant activity in white wines in comparison to red wines lies in the low grape-skin-derived polyphenol content. This paper reports the analysis of the antioxidant capacities of white wine samples obtained along two different processing procedures directed to enrich the wine with polyphenols. White wine samples derived from whole squeezed grapes stored for increasing periods of time (up to 18 h) contained increasing concentrations of polyphenols (from 0.35 to 0.55 mmol/L) and, in parallel, exhibited increased capacity to scavenge free radicals and to inhibit copper ion-induced low-density lipoprotein (LDL) oxidation. However, addition of increasing concentrations of alcohol (up to 18%) to the whole squeezed grapes remarkably augmented the extraction of grape skin polyphenols into the wine up to 1.25 mmol/L, resulting in an increased capacity of the wine to scavenge free radicals and to inhibit LDL oxidation, to an extent similar to that of red wine. The extent of LDL oxidation inhibition was directly related to the wine polyphenolic content (r = 0.986). It is concluded that processing white wine by imposing a short period of grape skin contact in the presence of alcohol leads to extraction of grape skin polyphenols and produces polyphenol-rich white wine with antioxidant characteristics similar to those of red wine. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11453747/White_wine_with_red_wine_like_properties:_increased_extraction_of_grape_skin_polyphenols_improves_the_antioxidant_capacity_of_the_derived_white_wine_ L2 - https://dx.doi.org/10.1021/jf001378j DB - PRIME DP - Unbound Medicine ER -