Journal
MOLECULES
Volume 22, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/molecules22050726
Keywords
copper; wine; phenolic compounds; color; antioxidant activity; HPLC; CIELAB
Funding
- National Nature Science Foundation Project [31471835]
- Science and Technology Project in Beijing [D161100005416002]
- National key research and development program [2016YFD0400504, 2016YFD0400501]
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The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6 similar to 16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.
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