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General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins
Author(s) -
Cristino Rosa,
Costa Elisa,
Cosme Fernanda,
Jordão António M
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6064
Subject(s) - wine , anthocyanin , dpph , vintage , bottle , antioxidant capacity , bottling line , composition (language) , food science , wine color , antioxidant , chemistry , ageing , botany , horticulture , biology , biochemistry , geography , art , literature , archaeology , genetics
BACKGROUND The main aim of this work was to evaluate the general phenolic composition, individual anthocyanin content and total antioxidant capacity from 20 commercial matured red wine samples (vintage from 2005 to 2008) produced in two Appellations of Origin from the north of Portugal: Douro and Dão .RESULTS The results showed that the levels of general phenolic compounds, individual anthocyanins and antioxidant capacity in the 20 matured red wine samples analysed differed significantly. In addition, matured red wine samples aged in oak wood had a lower total individual anthocyanin content (from 13.85 to 56.79 mg L −1 , averaging 46.13 mg L −1 ) than wines aged in bottle (from 25.93 to 252.82 mg L −1 , averaging 94.17 mg L −1 ). The total antioxidant capacity values of the analysed wines showed quantitative differences among the values obtained from each antioxidant method applied as well as differences in the range of variation, especially for the values obtained by the DPPH method.CONCLUSION The wines used in this study constitute quite a heterogeneous group, made from different Portuguese red grape varieties, with diverse ages and two ageing processes (bottle and oak wood barrels); and accordingly, they showed important differences, especially in their phenolic composition. Finally, the oak wood ageing process before bottling had a negative effect in individual anthocyanins content in contrast to matured red wines submitted only to a bottle ageing process. © 2013 Society of Chemical Industry