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Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.
J Food Sci. 2011 Apr; 76(3):C436-40.JF

Abstract

Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field.

Authors+Show Affiliations

Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain. jmulero@pdi.ucam.eduNo 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

21535811

Citation

Mulero, Juana, et al. "Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques." Journal of Food Science, vol. 76, no. 3, 2011, pp. C436-40.
Mulero J, Zafrilla P, Cayuela JM, et al. Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques. J Food Sci. 2011;76(3):C436-40.
Mulero, J., Zafrilla, P., Cayuela, J. M., Martínez-Cachá, A., & Pardo, F. (2011). Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques. Journal of Food Science, 76(3), C436-40. https://doi.org/10.1111/j.1750-3841.2011.02104.x
Mulero J, et al. Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques. J Food Sci. 2011;76(3):C436-40. PubMed PMID: 21535811.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques. AU - Mulero,Juana, AU - Zafrilla,Pilar, AU - Cayuela,Jose M, AU - Martínez-Cachá,Adela, AU - Pardo,Francisco, PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/27/medline SP - C436 EP - 40 JF - Journal of food science JO - J. Food Sci. VL - 76 IS - 3 N2 - Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535811/Antioxidant_activity_and_phenolic_compounds_in_organic_red_wine_using_different_winemaking_techniques_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02104.x DB - PRIME DP - Unbound Medicine ER -