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Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity.

By Brandolini V., Maietti A., Tedeschi P., Capece A. and Romano P.


The total antioxidant capacity, calculated as ascorbic acid equivalents was measured by Photochem apparatus (Analytik Jena AG), which is based on the photochemiluminescence method suggested by Popov and Lewin (2000). This methods employed for the determination of antioxidant capacity allows to evaluate the activity of original food against the free radicals generated by Photochem. The main characteristics of this apparatus are the high sensitivity, short time of analysis (max 3 minutes), small volumes and high reproducibility. Laboratory fermentations were carried out in grape must inoculated with different selected autochthonous strains of Saccharomyces cerevisiae and at the end of the fermentations the total antioxidant capacity was measured. The results, statistically analyzed, revealed a significant influence of the strain on the total antioxidant capacity in the final wine. The majority of experimental wines showed an increased total antioxidant capacity, whereas only a few samples had a decreased capacity. In view of the importance of total wine quality, the different strain influence on antioxidant capacity assumes a technological significance, determining the final quality of the wine by influencing also parameters related to the human health

Topics: Saccharomyces cerevisiae, wine strains, total antioxidant capacity.
Year: 2011
DOI identifier: 10.1007/s13213-010-0139-8.
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