Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland.
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland.
Food Chem. 2021 Mar 1;339:127888. doi: 10.1016/j.foodchem.2020.127888. Epub 2020 Aug 18.
This study present the effects of different pre-treatment maceration techniques (microwave, thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by UPLC-PDA) and their redox potential by cyclic voltammetry (CV), antioxidant capacity (ABTS radical cation decolorization assay and FRAP as Ferric Reducing Ability of Plasma), and other basic chemical properties of red wine made from cv. Dornfelder. The pre-treatment maceration technique significantly (p < 0.05) affected the content of total phenolics in Dornfelder must (freshly crushed grapes), with particularly high amounts in the must pre-treated by microwaves (4344.0 mg/100 mL), and the lowest in the must pre-treatment by thermo-maceration (2979.8 mg/100 mL). A positive correlation was found between the content of total phenolics and antioxidant activity (R = 0.69 and 0.52 by ABTS and FRAP assay, respectively) and individual groups of polyphenols (for ABTS assay with anthocyanins, flavonols, flavan-3-ols, respectively R = 0.60, 0.64 and 0.66, while for FRAP method only for anthocyanins R = 0.79). The highest antioxidant activity was also determined for the variant with microwave pre-treatment (must 3.31 mM and 3.05 mM Trolox/100 mL for ABTS and FRAP assay, respectively). Following the fermentation and maturation, the amount of polyphenols decreased. No thermal pre-treatment maceration methods gave lighter or redder must. After winemaking process all the samples were characterized by less red and more yellow shade.
本研究展示了不同预处理浸渍技术（微波、热浸渍和酶处理）对酚类化合物含量（通过 UPLC-PDA）及其氧化还原电位（通过循环伏安法（CV））、抗氧化能力（ABTS 自由基阳离子褪色测定法和 FRAP 作为血浆铁还原能力）以及用 cv. Dornfelder 酿造的红葡萄酒的其他基本化学性质的影响。预处理浸渍技术显著（p < 0.05）影响 Dornfelder 葡萄汁（新鲜压榨的葡萄）中的总酚含量，其中微波预处理的葡萄汁中总酚含量最高（4344.0 mg/100 mL），而热浸渍预处理的葡萄汁中总酚含量最低（2979.8 mg/100 mL）。总酚含量与抗氧化活性（ABTS 和 FRAP 测定法的 R 分别为 0.69 和 0.52）和多酚的各个组之间存在正相关（ABTS 测定法与花色苷、黄酮醇、黄烷-3-醇分别为 R 0.60、0.64 和 0.66，而 FRAP 方法仅与花色苷相关，R 0.79）。微波预处理的变体也具有最高的抗氧化活性（ABTS 和 FRAP 测定法的测定值分别为 3.31 mM 和 3.05 mM Trolox/100 mL）。发酵和成熟后，多酚的含量减少。没有热预处理浸渍方法能得到更淡或更红的葡萄汁。在酿酒过程之后，所有样品的特征都是红色减少，黄色增加。
