The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
2016
Jara Palacios, Mª José | Hernanz Vila, María Dolores | Escudero Gilete, María Luisa | Heredia Mira, Francisco José | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | Universidad de Sevilla. Departamento de Química Analítica | Ministerio de Economía y Competitividad (MINECO). España
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.
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