Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices

被引：44

作者：

Kostadinovic, Sanja ^{[1
,2
]}

Wilkens, Andrea ^{[2
]}

Stefova, Marina ^{[3
]}

Ivanova, Violeta ^{[1
]}

Vojnoski, Borimir ^{[1
]}

Mirhosseini, Hamed ^{[4
]}

Winterhalter, Peter ^{[2
]}

机构：

[1] Univ Goce Delcev, Fac Agr, Krste Misirkov Bb 2000, Stip, Macedonia

[2] Tech Univ Carolo Wilhelmina Braunschweig, Inst Food Chem, D-38106 Braunschweig, Germany

[3] Sts Cyril & Methodius Univ, Inst Chem, Fac Nat Sci & Math, Skopje 1000, Macedonia

[4] Univ Putra Malaysia, Dept Food Technol, Fac Food Sci & Technol, Upm Serdang 43400, Selangor, Malaysia

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 04期

关键词：

Wine; Stilbenes; trans-Resveratrol; trans-Piceid; Trolox Equivalent Antioxidant Activity (TEAC); Winemaking; Maceration time; Yeasts; SO2; TRANS-RESVERATROL; RED WINES; PHENOLIC CONTENT; GREEK RED; ANTHOCYANINS; FERMENTATION; WINEMAKING; YEAST; POLYPHENOLS; WHITE;

D O I：

10.1016/j.foodchem.2012.06.118

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The content of the stilbenes trans-resveratrol and piceid as well as the antioxidant activity of Macedonian red wines from the two main grape varieties Vranec and Merlot have been evaluated. The effects of time of maceration, type of yeast and the level of sulphur dioxide applied on stilbene content and antioxidant activity have been studied. The most important factor in winemaking technology is the maceration time since the highest concentrations of trans-resveratrol, piceid and highest antioxidant activity were found following 6 and 10 days of maceration. Concerning the yeast type, higher concentrations of trans-resveratrol and piceid have been obtained with French yeast "Levuline CHP" in comparison to Macedonian yeast "Vinalco". In contrast, the higher antioxidant activity of wines from both varieties of grapes was observed by application of Macedonian yeast "Vinalco". (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：3003 / 3009

页数：7

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