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

Tjaša Jug,Jasna Lužar,Tatjana Košmerl,Polona Jamnik

doi:10.14720/aas.2016.107.2.18

Tjaša Jug, Jasna Lužar + Show 2 more

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https://doi.org/10.14720/aas.2016.107.2.18

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Abstract

<p>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.</p>

Highlights

Phenolic compounds are key components of wine that contribute to the organoleptic characteristics of wine but they are the main cause of colour changes in wine
The results of the antioxidant potential (AOP) of welschriesling and sauvignon blanc wines are presented in Figure 1 and Figure 2, respectively
Both Figures show the gradually decrease of antioxidant potential of welschriesling and sauvignon blanc wines as a function of wine ageing on fine lees

Summary

Introduction

Phenolic compounds are key components of wine that contribute to the organoleptic characteristics of wine but they are the main cause of colour changes in wine. Phenolic compounds act as antioxidants, with mechanisms involving free-radical scavenging that. Phenolic compounds have received much attention in the prevention of human cardiovascular disorders and cancer due to their antioxidant properties (Paixão et al, 2007). Cells of aerobic organisms are constantly exposed to the effects of reactive oxygen species (ROS) – free radicals. Phenolic compounds have a functional role as they behave as antioxidants against the free radicals. We could say that they increase the antioxidant capacity in the human body after (especially red) wine consumption (Serafini et al, 1998)

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