IS WINE INDUSTRIALIZATION LOWERING NATURAL QUALITIES OF WHITE WINES?

被引：0
|
作者：
Manolescu, Bogdan Nicolae [1 ]
Oprea, Eliza [2 ]
Bodolica, Maia [1 ]
Simion, Cristian [1 ]
机构：
[1] Univ Politehn Bucuresti, Fac Appl Chem & Mat Sci, C Nenitescu, Depaitment Organ Chem, 313 Spl Independentei, Bucharest 060042, Romania
[2] Univ Bucharest, Dept Organ Chem Biochem & Catalysis, Fac Chem, 90-92 Panduri, Bucharest 050663, Romania
来源：
REVUE ROUMAINE DE CHIMIE | 2016年 / 61卷 / 03期
关键词：
antioxidant capacity; Folin-Ciocalteu; TEAC; traditionally-manufactured white wine; total phenol content; TOTAL ANTIOXIDANT CAPACITY; PHENOLIC CONTENT; BOTTLE STORAGE; TEAC ASSAY; RED; BEVERAGES; PRODUCTS; IMPACT;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The antioxidant potential of white wines depends on their total phenols content, which is a direct consequence of the winemaking procedure (traditional versus industrial vinification procedures). A comparison of the antioxidant activity and phenols content of several bottled and home-manufactured white wines has been made. The bottled white wines had statistically significant lower levels of both total antioxidant activity (1.02 +/- 0.24 mmol/L Trolox equivalents vs. 1.92 +/- 0.58, p < 0.005) and total phenols content (242.60 +/- 55.05 mg gallic acid equivalents/L vs. 350.48 +/- 87.50, p = 0.007) when compared to the home-made ones. Moreover, in both groups we found statistically significant positive correlations between the total phenols content and the total antioxidant capacity. These results suggest that industrial producers could introduce a supplementary step in order to enhance the extraction of polyphenols during the industrial processing of white grapes.
引用
收藏
页码：199 / 203
页数：5
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