Changes in antioxidant capacity of Tannat red wines during early maturation

Echeverry, Carolina; Ferreira, Margot; Reyes‐Parada, Miguel; Abin-Carriquiry, Juan Andrés; Blasina, Fernanda; González-Neves, Gustavo; Dajas, Federico

doi:10.1016/j.jfoodeng.2004.08.005

Cited by 17 publications

(12 citation statements)

References 33 publications

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“…During maturation, quantitative changes of catechins and oligomeric procyanidins were recorded. 35 Relative constant total polyphenol content in our results is in accordance with results of Echeverry and colleagues, 36 suggesting the relevance of qualitative changes of phenolics. It could be concluded that red and white wines differ not only in fi nal contents of phenolics, but also in their extreme increase in red wines during fermentation.…”

Section: Effect Of Grape/vine Varieties and Cultivarssupporting

confidence: 91%

“…33 What is important is the evolution of grape polyphenol oxidase activity and phenolic content during wine maturation and vinifi cation, changes and evolution of polyphenols in young red wines, and changes of the hydrophilic and lipophilic antioxidant activity of white and red wines during the wine-making process. 34 Some authors put more emphasis on the maceration process, 36 others on grape maturation, 35 when quantitative changes in oligomeric phenolics occur. In addition, changes in antioxidant capacity of Tanat red wines during early maturation were reported.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, changes in antioxidant capacity of Tanat red wines during early maturation were reported. 36 The aging of sparkling wines manufactured from red and white grape varieties 37 and different copigmentation models by interaction of anthocyanins and catechins play an important role during the aging process of wine. 38,39 Phenolic content and antioxidant activity could also be affected by storage conditions or a conventional or ecological way of wine production.…”

Section: Introductionmentioning

confidence: 99%

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Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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Section: Effect Of Grape/vine Varieties and Cultivarssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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show abstract

“…Xinomavro aged wine appeared to be more active and exhibited lower EC 50 value than young wine and must. Increased antioxidant capacity with aging of red wines has been reported by others (Echeverry et al, 2005). Roditis-white must exhibited some activity in the b-carotene assay.…”

Section: Antioxidant Activities and Phenolic Composition Of Xinomavrosupporting

confidence: 62%

Antioxidant activities of some Greek wines and wine phenolic extracts

Roussis

Lambropoulos

Tzimas

et al. 2008

Journal of Food Composition and Analysis

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“…Bogazkere and Ö kü zgö zü wines with the wines produced from other varieties in similar conditions, we see that the wines made from Bogazkere variety had higher anthocyanin contents than the Tinto Fino (Revilla & González-Sanjose, 2001), Tinta Miú da (Sun et al, 2001), Monastrell (Pardo, Salinas, Alonso, Navarro, & Huerta, 1999), and Castelão (Sprager et al, 2004), while they had lower anthocyanins than the Tannat (Echeverry et al, 2005). On the other hand, the anthocyanin content of the wines from the Ö kü zgö zü variety was lower than the wines from these varieties except the Castelão variety.…”

Section: Days Of Skin Macerationmentioning

confidence: 51%