Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight mississippi-grown muscadine varieties during fermentation
2017
Zhang, Yin | Chang, Sam K.C. | Stringer, Stephen J. | Zhang, Yan
Muscadine grape (Vitis rotundifolia Michx.) and its wine products are becoming more acceptable due to potential health benefits associated with high concentrations of phenolic compounds. In this research, wines made from eight high-yield muscadine grape varieties grown in Mississippi were compared for their phenolic composition, antioxidant activity, and other quality parameters during different secondary fermentation periods. During the fermentation, the total content of hydroxybenzoic acid derivatives decreased, while that of hydroxycinnamic acid derivatives increased. Changes in total flavonoids varied depending on muscadine cultivar. Total phenolic content (TPC), total benzoic acid (TBA) derivatives and total phenolic acids significantly (p < 0.05) correlated with DPPH values (r = 0.89, 0.83 and 0.86, respectively), and the r values between TPC and condensed tannin content and the ORAC (oxygen radical absorbance capacity) values were 0.84 and 0.71, respectively.
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