Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques
Article first published online: 6 APR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages C436–C440, April 2011
How to Cite
Mulero, J., Zafrilla, P., Cayuela, J. M., Martínez-Cachá, A. and Pardo, F. (2011), Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques. Journal of Food Science, 76: C436–C440. doi: 10.1111/j.1750-3841.2011.02104.x
- Issue published online: 6 APR 2011
- Article first published online: 6 APR 2011
- MS 20101176 Submitted 10/18/2010, Accepted 1/26/2011.
- antioxidant activity;
- organic agriculture;
Abstract: Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field.