Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
Food Chem Toxicol. 2020 Mar;137:111122. doi: 10.1016/j.fct.2020.111122. Epub 2020 Jan 11.
The effects of extended maceration (13 days) were investigated for extraction of trans-resveratrol and other phenolics from grapes of cultivar 'Blaufränkisch', 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 DPPH/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.
研究了延长浸渍（13 天）对品种“蓝佛朗克”葡萄中反式白藜芦醇和其他酚类物质的提取效果，然后在随后的葡萄酒陈酿（250 天）过程中进行了研究。跟踪了总酚类物质、总类黄酮和总花青素的浓度，但不跟踪总类黄酮以外的物质。总酚类物质、总类黄酮和总花青素的浓度随着延长浸渍而增加，然后在 250 天的陈酿后减少。反式和顺式白藜芦醇的浓度在延长浸渍和陈酿后增加（分别为 6.5、2.9mg/L）。白藜芦醇二聚体的最大浓度仅在浸渍 6 天后达到（10.9mg/L）。在延长浸渍后，葡萄汁的抗氧化能力增加（12.3mmol DPPH/L），然后在陈酿后的红酒中保持不变。向红酒中添加反式白藜芦醇并加入模型溶液中，显示反式白藜芦醇在红酒中的溶解度和稳定性均高于模型溶液。还观察到矢车菊素-3-葡萄糖苷的抗氧化能力略有增加和稳定性更好。
