Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Acta agriculturae Slovenica

Jasna Lužar¹  Tjaša JUG²  Polona JAMNIK¹  Tatjana KOŠMERL¹ 

[1] University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 11, SI-1000 Ljubljana;Chamber of Agriculture and Forestry of Slovenia, Institute for Agriculture and Forestry, Pri hrastu 18,5000 Nova Gorica

关键词: white wines;    antioxidant potential;    phenolic compounds;    DPPH;    yeast lees;   

DOI  :  10.14720/aas.2016.107.2.18

学科分类：农业科学（综合）

来源: Univerza v Ljubljani * Biotehniska Fakulteta / University of Ljubljana * Biotechnical Faculty

【 摘 要 】

Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.

【 授权许可】

Unknown