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Extraction of phenolics and changes in antioxidant activity of red wines during vinification.
J Agric Food Chem. 2001 Dec; 49(12):5797-808.JA

Abstract

The moderate consumption of alcoholic beverages has been associated with protection against the development of coronary heart disease. Although alcohol itself can help prevent coronary heart disease through a number of mechanisms, red wine appears to offer protection above and beyond that attributable to alcohol alone. Red wine is a complex fluid containing grape, yeast, and wood-derived phenolic compounds, the majority of which have been recognized as potent antioxidants. The aim of this study was to investigate the major phenolic contributors to the antioxidant activity of wine. To this end, four wines were followed during the first 7-9 days of vinification. Individual phenolic compounds were quantified by HPLC, and antioxidant activity was determined by electron spin resonance spectroscopy. The extraction of the phenolics was found to be influenced by vinification procedure, grape quality, and grape variety. Although fermenting wines reached a total phenolic content comparable to that of a bottled wine after 9 days of vinification, the antioxidant activity was significantly lower than that of a finished wine. This suggests that the larger polyphenolic complexes and condensation products that appear during aging make a sizable contribution to the overall antioxidant activity of red wines.

Authors+Show Affiliations

Plant Products and Human Nutrition Group, Division of Biochemistry and Molecular Biology, IBLS, University of Glasgow, Glasgow, G12 8QQ, UK.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11743766

Citation

Burns, J, et al. "Extraction of Phenolics and Changes in Antioxidant Activity of Red Wines During Vinification." Journal of Agricultural and Food Chemistry, vol. 49, no. 12, 2001, pp. 5797-808.
Burns J, Gardner PT, Matthews D, et al. Extraction of phenolics and changes in antioxidant activity of red wines during vinification. J Agric Food Chem. 2001;49(12):5797-808.
Burns, J., Gardner, P. T., Matthews, D., Duthie, G. G., Lean, M. E., & Crozier, A. (2001). Extraction of phenolics and changes in antioxidant activity of red wines during vinification. Journal of Agricultural and Food Chemistry, 49(12), 5797-808.
Burns J, et al. Extraction of Phenolics and Changes in Antioxidant Activity of Red Wines During Vinification. J Agric Food Chem. 2001;49(12):5797-808. PubMed PMID: 11743766.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction of phenolics and changes in antioxidant activity of red wines during vinification. AU - Burns,J, AU - Gardner,P T, AU - Matthews,D, AU - Duthie,G G, AU - Lean,M E, AU - Crozier,A, PY - 2001/12/18/pubmed PY - 2002/2/28/medline PY - 2001/12/18/entrez SP - 5797 EP - 808 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 49 IS - 12 N2 - The moderate consumption of alcoholic beverages has been associated with protection against the development of coronary heart disease. Although alcohol itself can help prevent coronary heart disease through a number of mechanisms, red wine appears to offer protection above and beyond that attributable to alcohol alone. Red wine is a complex fluid containing grape, yeast, and wood-derived phenolic compounds, the majority of which have been recognized as potent antioxidants. The aim of this study was to investigate the major phenolic contributors to the antioxidant activity of wine. To this end, four wines were followed during the first 7-9 days of vinification. Individual phenolic compounds were quantified by HPLC, and antioxidant activity was determined by electron spin resonance spectroscopy. The extraction of the phenolics was found to be influenced by vinification procedure, grape quality, and grape variety. Although fermenting wines reached a total phenolic content comparable to that of a bottled wine after 9 days of vinification, the antioxidant activity was significantly lower than that of a finished wine. This suggests that the larger polyphenolic complexes and condensation products that appear during aging make a sizable contribution to the overall antioxidant activity of red wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11743766/Extraction_of_phenolics_and_changes_in_antioxidant_activity_of_red_wines_during_vinification_ L2 - https://dx.doi.org/10.1021/jf010682p DB - PRIME DP - Unbound Medicine ER -