期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 137, 期 -, 页码 -出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2020.111122
关键词
Blaufrankisch' wine; Extended maceration; Phenolics; Antioxidant potential; Trans-Resveratrol addition
资金
- Slovenian Research Agency [P4-0121]
The effects of extended maceration (13 days) were investigated for extraction of trans-resveratrol and other phenolics from grapes of cultivar 'Blaufrankisch', and then during the subsequent maturation of the wine (250 days). Total phenolics and three subgroups of phenolics were followed. The concentrations of total phenolics, total flavonoids, and total anthocyanins, but not of total nonflavonoids, increased with extended maceration, and then decreased after 250 days of maturation. Trans- and cis-resveratrol concentrations increased following extended maceration and maturation (6.5, 2.9 mg/L, respectively). The maximum polydatin concentration was reached after only 6 days of maceration (10.9 mg/L). The antioxidant potential of the must increased following extended maceration (12.3 mmol DPPH2/L), and then remained unchanged for the red wine after maturation. Addition of trans-resveratrol to the red wine and into model solutions showed increased solubility and stability of trans-resveratrol in the red wines over the model solutions. Minor increases in antioxidant potential and better stability of malvidin-3-glucoside were also seen.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据