Effect of grape processing on selected antioxidant phenolics in red wine
2002; Elsevier BV; Volume: 56; Issue: 2-3 Linguagem: Inglês
10.1016/s0260-8774(02)00256-x
ISSN1873-5770
AutoresM. Netzel, G. Straß, I. Bitsch, R. Könitz, Monika Christmann, Roland Bitsch,
Tópico(s)Horticultural and Viticultural Research
ResumoWine, particularly red wine, is an important source of polyphenols and several studies have shown that moderate wine consumption is associated with a reduced risk of coronary heart disease. It has been hypothesized that these antioxidant compounds may be responsible for the potential beneficial effects of wine. The influence of different vinification techniques (fermentation on skin [A], mash heating [B], and the combination of both [C]) on the antioxidant capacity and the phenolic composition of red wines (Spätburgunder [Pinot Noir], Lemberger, and Cabernet Franc) were tested in the present study. The highest concentrations of anthocyanins, flavan-3-ols, flavonols, stilbenes, and antioxidant capacity were found in the red wines which were produced under the conditions of C, followed by B and A.
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