Antioxidant Activity and Phenolic Components of Cabernet Sauvignon Red Wines At Different Storage Conditions

Abstract

In the present study, Cabernet sauvignon (Vitis vinifera L.) wines were stored at four different temperatures at 4-5°C, 8-10°C, 12-14°C and 18-20°C for 24 months. Effects of storage temperatures and durations on pH, total acidity, antioxidant activity, total phenolics content and phenolics distribution of the wines were investigated. Analyzes were carried out at the beginning of storage and at three-month intervals. At the end of the 24 months storage period, total phenolics decreased at all temperatures. At initial storage, the greatest decrease was 17.05 % at 12-14 °C in Cabernet sauvignon wines. Moreover, the antioxidant effect was decreased during the storage period. Quantitative analysis of natural compounds in wines was carried out by HPLC. The greatest catechin content of Cabernet sauvignon wine was measured as 71.59 mgL-1 at the 24th month of storage. 12-14°C and the lowest catechin content of Cabernet sauvignon wine was observed at 0.43 mgL-1 at the 15th month of storage and 8-10 °C. Principles and related components of Cabernet sauvignon wine for different storage temperatures and durations conditions were determined with the aid of Principle Component Analysis. Cluster analysis was carried out to determine the main clustering relationships of Cabernet sauvignon wine at different storage temperatures and durations.