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Antioxidant and antiradical properties of red grape wines

Abstract

The article presents the results of studies of the antioxidant and antiradical capacity of red table wines. It is shown that the antioxidant and antiradical properties of red wines due to the varieties of grapes and processing technologies. A correlation between the concentration of phenolic components of the complex and antiradical properties, as well as antioxidant and antiradical properties of red wines has been established. Antioxidant and antiradical properties were higher in variants with the highest concentration of the most important components of a phenolic complex – catechins and tannins. Their greatest content has been identified in the wine materials Saperavi made on technologies which can extract components polyphenol complex not only from grape skin, and grape seed (seed) containing ellagitannins and gallocatechin (using Vinificator company Padovan; prepared by fermenting mash irrigation heated mash, using a fermentation mash by Fludase). Depending on the grape varieties and production technology, the antioxidant activity varied by more than 30%. These data indicate that the technology can increase the production of wine intravarietal (for grapes) antioxidant activity of 10 to 20%.

Keywords:antioxidant activity of wine, winemaking technology, the amount of phenolic compounds, tannins, catechins


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