Extraction of phenolics and changes in antioxidant activity of red wines during vinification
Extraction of phenolics and changes in antioxidant activity of red wines during vinification
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DOI：
10.1021/jf010682p
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发表时间：
2001-12-01
影响因子：
6.1
通讯作者：
Crozier, A
中科院分区：
文献类型：
--
作者：
Burns, J;Gardner, PT;Crozier, A
适量饮用酒精饮料与预防冠心病的发展有关。虽然酒精本身可以通过多种机制帮助预防冠心病，但红葡萄酒似乎提供的保护超出了酒精本身。红葡萄酒是一种复杂的液体，含有葡萄，酵母和木材衍生的酚类化合物，其中大多数被认为是有效的抗氧化剂。本研究的目的是调查葡萄酒的抗氧化活性的主要酚贡献者。为此，在前7-9天的酿造过程中，对四种葡萄酒进行了跟踪。单个酚类化合物通过HPLC定量，抗氧化活性通过电子自旋共振光谱法测定。酚类物质的提取受酿造工艺、葡萄品质和葡萄品种的影响。虽然发酵葡萄酒达到了总酚含量相当于一个瓶装葡萄酒在9天的葡萄酒，抗氧化活性显着低于成品葡萄酒。这表明，在陈酿过程中出现的较大的多酚复合物和缩合产物对红葡萄酒的整体抗氧化活性做出了相当大的贡献。
The moderate consumption of alcoholic beverages has been associated with protection against the development of coronary heart disease. Although alcohol itself can help prevent coronary heart disease through a number of mechanisms, red wine appears to offer protection above and beyond that attributable to alcohol alone. Red wine is a complex fluid containing grape, yeast, and wood-derived phenolic compounds, the majority of which have been recognized as potent antioxidants. The aim of this study was to investigate the major phenolic contributors to the antioxidant activity of wine. To this end, four wines were followed during the first 7-9 days of vinification. Individual phenolic compounds were quantified by HPLC, and antioxidant activity was determined by electron spin resonance spectroscopy. The extraction of the phenolics was found to be influenced by vinification procedure, grape quality, and grape variety. Although fermenting wines reached a total phenolic content comparable to that of a bottled wine after 9 days of vinification, the antioxidant activity was significantly lower than that of a finished wine. This suggests that the larger polyphenolic complexes and condensation products that appear during aging make a sizable contribution to the overall antioxidant activity of red wines.