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Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.
J Agric Food Chem. 2010 Sep 22; 58(18):10133-42.JA

Abstract

Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, whereas monomeric anthocyanins and flavonols were present in much lesser amounts (<10%). The evolution of phenolic contents and the respective antioxidant activities in wine samples from all stages of winemaking showed progressive changes toward those of commercial wines. The antioxidant activity of the wines in DPPH and ABTS assays was positively correlated with total phenolic contents and tannins. Comparisons of the three wine varieties based on their individual phenolic component groups and antioxidant activities showed limited differences between the different varieties. However, when all of the variables were combined in a principal component analysis, variety differentiation was observed. The three varieties of red wines all contained similar and high concentrations of antioxidants despite differences in grape variety/maturity and winemaking process, suggesting that related health benefits would accrue from all of the red wines studied.

Authors+Show Affiliations

School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, QLD, Australia.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

20804125

Citation

Ginjom, Irine R., et al. "Phenolic Contents and Antioxidant Activities of Major Australian Red Wines Throughout the Winemaking Process." Journal of Agricultural and Food Chemistry, vol. 58, no. 18, 2010, pp. 10133-42.
Ginjom IR, D'Arcy BR, Caffin NA, et al. Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. J Agric Food Chem. 2010;58(18):10133-42.
Ginjom, I. R., D'Arcy, B. R., Caffin, N. A., & Gidley, M. J. (2010). Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. Journal of Agricultural and Food Chemistry, 58(18), 10133-42. https://doi.org/10.1021/jf100822n
Ginjom IR, et al. Phenolic Contents and Antioxidant Activities of Major Australian Red Wines Throughout the Winemaking Process. J Agric Food Chem. 2010 Sep 22;58(18):10133-42. PubMed PMID: 20804125.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. AU - Ginjom,Irine R, AU - D'Arcy,Bruce R, AU - Caffin,Nola A, AU - Gidley,Michael J, PY - 2010/9/1/entrez PY - 2010/9/2/pubmed PY - 2011/1/15/medline SP - 10133 EP - 42 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 58 IS - 18 N2 - Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, whereas monomeric anthocyanins and flavonols were present in much lesser amounts (<10%). The evolution of phenolic contents and the respective antioxidant activities in wine samples from all stages of winemaking showed progressive changes toward those of commercial wines. The antioxidant activity of the wines in DPPH and ABTS assays was positively correlated with total phenolic contents and tannins. Comparisons of the three wine varieties based on their individual phenolic component groups and antioxidant activities showed limited differences between the different varieties. However, when all of the variables were combined in a principal component analysis, variety differentiation was observed. The three varieties of red wines all contained similar and high concentrations of antioxidants despite differences in grape variety/maturity and winemaking process, suggesting that related health benefits would accrue from all of the red wines studied. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20804125/Phenolic_contents_and_antioxidant_activities_of_major_Australian_red_wines_throughout_the_winemaking_process_ L2 - https://dx.doi.org/10.1021/jf100822n DB - PRIME DP - Unbound Medicine ER -