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Change of selected antioxidant parameters of red wines during maturation

Author

Listed:
  • Ján Mezey

    (Department of Fruit Science, Viticulture and Oenology and 3Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering,)

  • Peter Czako

    (Department of Storing and Processing of Plant Products and 4Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Ivana Mezeyová
  • Daniel Bajčan
  • Radoslav Kobolka

    (Department of Fruit Science, Viticulture and Oenology and 3Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering,)

Abstract

The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

Suggested Citation

  • Ján Mezey & Peter Czako & Ivana Mezeyová & Daniel Bajčan & Radoslav Kobolka, 2016. "Change of selected antioxidant parameters of red wines during maturation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(4), pages 356-361.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:517-2015-cjfs
    DOI: 10.17221/517/2015-CJFS
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    References listed on IDEAS

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    1. Charis M. GALANAKIS & Anestis KOTANIDIS & Maria DIANELLOU & Vassilis GEKAS, 2015. "Phenolic content and antioxidant capacity of Cypriot wines," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 126-136.
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