General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins

Authors

  • Rosa Cristino,

    1. Polytechnic Institute of Viseu (Centre for the Study of Education, Technologies and Health), Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Ranhados, Viseu, Portugal
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  • Elisa Costa,

    1. Polytechnic Institute of Viseu (Centre for the Study of Education, Technologies and Health), Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Ranhados, Viseu, Portugal
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  • Fernanda Cosme,

    1. Institute for Biotechnology and Bioengineering – Centre of Genomics and Biotechnology, University of Trás-os-Montes and Alto Douro, School of Life Science and Environment, Vila Real, Portugal
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  • António M Jordão

    Corresponding author
    • Polytechnic Institute of Viseu (Centre for the Study of Education, Technologies and Health), Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Ranhados, Viseu, Portugal
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Correspondence to: António M Jordão, Polytechnic Institute of Viseu (Centre for the Study of Education, Technologies and Health), Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Quinta da Alagoa, Ranhados, 3500–606 Viseu, Portugal. E-mail: antoniojordao@esav.ipv.pt

Abstract

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

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