Comparison of Antioxidant Potentials of Red Wine, White Wine, Grape Juice and Alcohol

For several thousand years, vine has been grown in the Carpathian basin, where the climatic and soil conditions are favourable for viticulture. During this long period, vine growing has been developing until it reached its current niveau. We grow propagation material, table grape and wine grape. The produced wine grape varieties are grown on the largest area, of which 72% is white wine and 25% is red wine. Only 3% remains for table grapes. The surface of vineyards is about 63 000 ha, which can be found in 22 wine regions. The biodiversity of vine is very rich in our country. There are a lot of native and valuable bred varieties and clones in cultivation. The resistant and winter frost resistant vine varieties have an important role in our continental climate. The in 75% of the vineyards is on hills and mountains, 25% of them is on the Great Hungarian Plain. High cordon with cane pruning dominates the training and pruning system. Unfortunately, vine stocks suffer from a lot of diseases and by using pesticides we pollute the nature. Viticulturists in Hungary produce excellent raw material and provide oenologists with them who make wine of excellent quality.

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Biological performance of grape varieties in Eastern Hungary

International Journal of Horticultural Science ◽

10.31421/ijhs/21/1-2./1154 ◽

2015 ◽

Vol 21 (1-2) ◽

Author(s):

N. Rakonczás

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

White Wine ◽

Pinot Noir ◽

Vitis Vinifera L ◽

Published Data ◽

Wine Grape ◽

Biological Performance ◽

The University ◽

Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

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Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent

Journal of Agricultural and Food Chemistry ◽

10.1021/jf303165w ◽

2012 ◽

Vol 60 (45) ◽

pp. 11331-11342 ◽

Cited By ~ 57

Author(s):

F. A. van Dorsten ◽

S. Peters ◽

G. Gross ◽

V. Gomez-Roldan ◽

M. Klinkenberg ◽

...

Keyword(s):

Red Wine ◽

Grape Juice ◽

Black Tea ◽

Microbial Metabolism ◽

Wine Grape

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Health Functionality in Grapes and Wine

HortScience ◽

10.21273/hortsci.31.4.693d ◽

1996 ◽

Vol 31 (4) ◽

pp. 693d-693

Author(s):

Justin R. Morris

Keyword(s):

Red Wine ◽

Scientific Evidence ◽

Grape Juice ◽

White Wine ◽

Alcoholic Beverages ◽

High Density Lipoproteins ◽

Skin Extract ◽

Wine Grapes ◽

Grape Skin ◽

Dietary Antioxidant

The moderate consumption of red wine, grapes, raisins, and grape juice has a demonstrably positive effect on human health. Scientifically conducted surveys have shown that the effects of moderate intake of red wine reduces circulatory disease. Legislative efforts on labeling red wine to show the scientific evidence of this statement are receiving favorable attention. The antioxidant resveratrol, present in the skins of the grape in any of its various forms, is believed to be the agent primarily responsible for the healthful benefits demonstrated. It has been shown to affect lipid metabolism in higher mammals. Studies of resveratrol content in a variety of wine grapes are being performed at the Univ. of Arkansas, as well as at other institutions. Red wine (in contrast to white wine and other alcoholic beverages) reduces clotting ability and increases levels of high-density lipoproteins (“good” cholesterol), which diminishes the risk of coronary problems. Grape skin extract, red wines, and red juice appear to enhance the ability of blood vessels to resist vasoconstriction and to contribute to antithrombotic activity. In laboratory tests, several known antioxidants in wine out-performed vitamin E, the current best-known dietary antioxidant.

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RED WINE, GRAPE JUICE OR RESVERATROL CONSUMPTION EFFECTS ON LIPID AND GLYCEMIC PROFILE AND HEPATIC MORPHOLOGY OF WISTAR RATS SUBMITTED TO HIGH FAT DIET AND PHYSICAL TRAINING

INVESTIGAÇÃO ◽

10.26843/investigacao.v16i8.2393 ◽

2017 ◽

Vol 16 (8) ◽

Author(s):

Nina Da Matta Alvarez Pimenta ◽

Raiza Da Silva Ferreira-Fiochi ◽

Leticia Monteiro da Fonseca Cardoso ◽

Bruna Ferreira Mota ◽

Isabelle Waleska Santos de Medeiros Silva ◽

...

Keyword(s):

Physical Training ◽

High Fat Diet ◽

Wistar Rats ◽

Red Wine ◽

Grape Juice ◽

Wine Grape ◽

High Fat ◽

Glycemic Profile

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New enzymatic method for estimating fumaric acid in wines

OENO One ◽

10.20870/oeno-one.2021.55.3.4825 ◽

2021 ◽

Vol 55 (3) ◽

pp. 273-281

Author(s):

Daniel Fernández-Vázquez ◽

Nicolas Rozès ◽

Joan Miquel Canals ◽

Albert Bordons ◽

Cristina Reguant ◽

...

Keyword(s):

Fumaric Acid ◽

Malic Acid ◽

Red Wine ◽

Grape Juice ◽

White Wine ◽

Hplc Method ◽

Enzymatic Method ◽

Synthetic Solution ◽

Very High

This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.

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