The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Extraction of Phenolics and Changes in Antioxidant Activity of Red Wines during Vinification
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.
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Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Concentration of the Phytoalexin Resveratrol in Wine
Siemann, E. H., & Creasy, L. L. (1992) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1992.43.1.49 · Cited by 719
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Dávalos, A., Gómez-Cordovés, C., & Bartolomé, B. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0305231 · Cited by 1,207
Review of methods to determine chain-breaking antioxidant activity in food
ROGINSKY, V, & LISSI, E. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.08.004 · Cited by 855
Babbar, N., Oberoi, H. S., Uppal, D. S., & Patil, R. T. (2011) · Food Research International · doi:10.1016/j.foodres.2010.10.001 · Cited by 421
Su, M.-S., & Chien, P.-J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.11.021 · Cited by 210
DOPICOGARCIA, M., FIQUE, A., GUERRA, L., AFONSO, J., PEREIRA, O., VALENTAO, P., ANDRADE, P., & SEABRA, R. (2008) · Talanta · doi:10.1016/j.talanta.2008.01.012 · Cited by 71
Metadata
- Authors
- Burns, J., Gardner, P. T., Matthews, D., Duthie, G. G., Lean, J., & Crozier, A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-10-31
- Volume
- 49
- Issue
- 12
- Pages
- 5797-5808
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2118970241
- Cited by
- 197
- References
- 2
- FWCI
- 10.40
- Type
- journal article
- Language
- en
- Open access
- closed
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- Burns, J., Gardner, P. T., Matthews, D., Duthie, G. G., Lean, J., & Crozier, A. (2001). Extraction of Phenolics and Changes in Antioxidant Activity of Red Wines during Vinification. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf010682p
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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