Assessment the influence of maturation and aging on red wine color and their antioxidant properties

Lucian A. Roman, Mariana Atena Poiana, Diana Veronica Dogaru, T.I. Trasca

Volume 19, Issue 4;
Pages: 378-382;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Were investigated in relation to the antioxidant and chromatic properties the red wines processing in Minis vineyard from two grapes varieties: Cabernet Sauvignon and Cadarca harvested in 2011. It was determined the total antioxidant capacity, total polyphenols content and monomeric anthocyanins amount, as well as the main chromatic characteristics for young red wines bottled immediately after conditioning, red wines which immediately after conditioning were maturated in barrels for 6 months and then they were aged for 12 months bottled in glasses, as well as red wines after 6 months of maturation in barrels. Total antioxidant capacity it was determined by FRAP method (expressed as mM Fe2+/L). The polyphenols content it was determined by Folin-Ciocalteu method (expressed such as mM acid gallic/L). The monomeric anthocyanins it was evaluated by differential pH method and the chromatic properties by standardized method and by Glories method. The obtained results revealed that the chromatic and antioxidant characteristics of red wines present the distinctive values depending on the wine’s evolution stage and grapes variety. By ageing, the antioxidant capacity decreased due to diminishing of total polyphenols content, especially monomeric forms of anthocyanins. The highest values for antioxidant capacity were found in young red wine (particularly from Cabernet Sauvignon grape’s variety). The antioxidant capacity was highly correlated with the polyphenols amount.
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