scholarly journals Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine

2021 ◽  
Author(s):  
Irini F. Strati ◽  
Panagiotis Tataridis ◽  
Adnan Shehadeh ◽  
Arhontoula Chatzilazarou ◽  
Vasileios Bartzis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
White Wine

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Evaluation of the antioxidant activity of some types of red and white wines

2014 ◽  
Vol 25 (2) ◽  
pp. 65-70 ◽  
Author(s):  
Ana Leahu ◽  
Sonia Amariei ◽  
Cristina Damian ◽  
Mircea Oroian ◽  
Sorina Ropciuc
Keyword(s):  
Antioxidant Activity ◽  
Multivariate Data Analysis ◽  
Red Wine ◽  
Total Phenolics ◽  
Principal Component ◽  
White Wine ◽  
Total Phenols ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
White Wines

Abstract Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).

scholarly journals Identifying a Role of Red and White Wine Extracts in Counteracting Skin Aging: Effects of Antioxidants on Fibroblast Behavior

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 227
Author(s):  
Sara Cruciani ◽  
Margherita Trenta ◽  
Giovanna Rassu ◽  
Giuseppe Garroni ◽  
Giacomo Luigi Petretto ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Colorimetric Assay ◽  
White Wine ◽  
Skin Aging ◽  
Dermal Fibroblasts ◽  
Stressful Event ◽  
Aging Effects ◽  
Skin Function ◽  
Cellular Components

Dermal fibroblasts are the main actor in many proteins’ secretion, including collagen, preserving skin function. Free radicals are involved in skin aging and damages involving different cellular components. The imbalance between reactive oxygen species (ROS) amount and natural antioxidant enzymes negatively affects skin homeostasis. Natural compounds have recently emerged as a potential anti-aging tool in tissue regeneration. In the present paper we evaluated the antioxidant activity of white and red wines, considering their probable use, as raw materials, for the formulation of cosmetic products with anti-aging properties. We studied a method that would allow the removal of the alcoholic fraction of wines and determined their composition by LC-MS analysis. We then tested the possible cytotoxic effects of red and white wines on fibroblasts by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium (MTT) assay, and their antioxidant activity by the catalase activity test in stressing conditions. Finally, we evaluated their anti-aging potential through the β-galactosidase colorimetric assay. Our results showed that wine extracts exhibit a remarkable antioxidant and anti-aging activity, especially on cells exposed to a marked stressful event. These properties could suggest their possible application as cosmetical products for skin regeneration.

Effect of red wine ingestion on the antioxidant capacity of serum

1995 ◽  
Vol 41 (1) ◽  
pp. 32-35 ◽  
Author(s):  
T P Whitehead ◽  
D Robinson ◽  
S Allaway ◽  
J Syms ◽  
A Hale
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Red Wine ◽  
White Wine ◽  
Normal Individuals ◽  
The Mean ◽  
High Doses ◽  
Antioxidant Effects

Abstract Aerobic metabolism in biological systems produces reactive oxygen species, and defense against such prooxidants requires antioxidant activity, e.g., predominantly vitamins C and E in serum. Recently, flavonoids (polyphenols occurring widely in plants) have been investigated in vitro for their antioxidant activity; whether they are absorbed after ingestion is not clear. Using a chemiluminescent assay of serum antioxidant capacity (SAOC), we have studied the effects in normal individuals of ingesting red wine, white wine, and high doses of vitamin C. In nine subjects who ingested 300 mL of red wine, the mean SAOC was increased by 18% after 1 h and by 11% at 2 h. The same amount of white wine produced 4% and 7% increases, respectively. The ingestion of 1000 mg (5.7 mmol) of ascorbic acid by four subjects increased their mean SAOC by 22% at 1 h and by 29% at 2 h. An in vitro comparison of red wine, white wine, and various fruit juices showed the high antioxidant capacity of red wine in addition to its ability to increase the antioxidant capacity of serum in vivo. The antioxidant effects of various flavonoids and other polyphenols were also studied.

scholarly journals Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

2020 ◽  
Vol 10 (6) ◽  
pp. 2010
Author(s):  
Katerina Mitrevska ◽  
Spyros Grigorakis ◽  
Sofia Loupassaki ◽  
Antony C. Calokerinos
Keyword(s):  
Antioxidant Activity ◽  
White Wine ◽  
Red Wines ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
The Republic ◽  
Red Variety ◽  
Antioxidant Capacity Assays

The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by measuring the total polyphenol, total flavonoid, total tannin and total anthocyanin contents and the antioxidant activity by applying the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric-reducing antioxidant power) and CUPRAC (cupric ion-reducing antioxidant capacity) assays. Statistical analysis of the results showed that all white wines examined (Smederevka, Temjanika and Zhilavka) belong to the same group, two red wines (Vranec and Kratoshija) belong to another group while the Stanushina red variety shows distinct differences from the other red wines examined.

scholarly journals Effect of controlled micro-oxygenation on white wine

2018 ◽  
Vol 33 (1) ◽  
pp. 78-89
Author(s):  
Bozena Prusova ◽  
Mojmir Baron
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Fermentation Process ◽  
Control Experiment ◽  
Cell Mass ◽  
White Wine ◽  
Ammonia Nitrogen ◽  
Nitrogen Consumption ◽  
Dpph Method ◽  
Number Of Cells

The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.

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