Planta Med 2009; 75 - PC18
DOI: 10.1055/s-0029-1234477

Influence of winemaking conditions on phenolic content and antioxidant potential of red wines

J Cvejić 1, M Atanacković 1, S Jovic 2, A Petrovic 2, L Gojković-Bukarica 3
  • 1Department of Pharmacy, Faculty of Medicine, Hajduk Veljkova 3, 21000, Novi Sad, Serbia
  • 2Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia
  • 3Department of Pharmacology and Toxicology and Clinical Pharmacology, Faculty of Medicine, P.O.Box 840, 11129, Belgrade. Serbia

Moderate consumption of red wine is linked to the reduced mortality from cardiovascular disease. These health benefits of red wine have been attributed to its phenolic compounds [1]. The object of this study was to investigate the effect of temperature in winemaking technologies on phenolics in wine in order to increase their content. Wines from three different cultivars were used in experiment. Musts were subjected to different treatments: Experiment (1) 60°C for 1 hour, Experiment (2) 80°C for 5min., Control (C)-no treatment. Total phenolic content was determined according to the Folin-Ciocalteu method. Radical-scavenging capacity (RSC) was measured by evaluating the quenching of the stable DPPH and calculation of mean scavenging concentration (RSC50).

Cabernet Sauvignon

C

1

2

RSC50 (µl/ml)

1,22

0,68

0,97

TPC (mg/l GAE)

911,55

1410,39

1098,97

Prokupac

C

1

2

RSC50(µl/ml)

1,81

0,79

1,25

TPC (mg/l GAE)

564,43

1159,37

870,57

Burgundy

C

1

2

RSC50(µl/ml)

1,79

1,26

0,58

TPC (mg/l GAE)

731,06

1038,37

1196,66

Results showed that thermic treatment increased phenolic content and radical scavenging properties of all analyzed samples. Obviously, higher temperature increased extraction of phenolic compounds from grape skins. Also, samples treated at 80°C mainly showed smaller phenolic content than those treated at 60°C, due to the decomposition of phenolic compounds with increase of temperature.

1. Cimino, F. et al. (2007) Food Chem. 103:75–81.