title: Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.
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.
authors.affiliation: Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain. jmulero@pdi.ucam.edu
authors.forename: Juana
authors.initials: J
authors.lastname: Mulero
authors.forename: Pilar
authors.initials: P
authors.lastname: Zafrilla
authors.forename: Jose M
authors.initials: JM
authors.lastname: Cayuela
authors.forename: Adela
authors.initials: A
authors.lastname: Martínez-Cachá
authors.forename: Francisco
authors.initials: F
authors.lastname: Pardo
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D005419:Flavonoids / Q000032:analysis*; D044948:Flavonols / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D058871:Organic Agriculture; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D013030:Spain; D013267:Stilbenes / Q000032:analysis; D013997:Time Factors; D027843:Vitis / Q000737:chemistry / Q000254:growth & development; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D003373:Coumaric Acids; D005419:Flavonoids; D044948:Flavonols; D010636:Phenols; D059808:Polyphenols; D013267:Stilbenes; D000431:Ethanol