Phenolic Compounds Content in Merlot Wines Obtained through Different Thermomaceration Techniques

This paper’s objectives were to determine the anthocyanic extraction level and their distribution by correlating the total phenolic content with different thermic maceration techniques applied to ‘Merlot’ grapes. In this study, three maceration processes were employed: thermoflash maceration (thermobaric), thermomaceration, and also classical maceration-fermentation, in order to compare the extraction degree of anthocyans from red grape skins into wine. In order to determine the sample’s anthocyan profile, a standard HPLC method of analysis (OIV-MA-AS315-11) was used. The wines obtained through thermoflash maceration contain significantly higher quantities of phenolic compounds (3572 mg GAE L−1) and total anthocyans (340 mg L−1), in contrast with the classical maceration-fermentation winemaking technology. Also, the participation percentage in the anthocyanic profile of malvidin-3-monoglicoside, an intense blue-purple coloured pigment is 60.1% and is with 10% superior to classical method of maceration. The obtained wines were characterised through high degree of stability for the anthocyans due to high values for the ratio between the acetylated and coumarylated anthocyans (9.36)

Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine

Free radicals have an important role in food and in chemical material degradation, contributing to the occurrence of many human health problems, but the antioxidants can considerably delay or prevent the oxidation of easily oxidable substrates. The present research aimed to assess the antioxidant activity, expressed by the presence of polyphenols, flavonols, flavones, anthocyanidins and flavanols, in several Romanian and Cypriot wines. The wine phenolics content was analysed by high-performance liquid chromatograph (HPLC) Shimadzu equipped with two chromatographic columns. Higher concentrations were registered in all red wines. The antioxidant activity quantification was carried out by the DPPH method, a simple and cheap approach based on the absorbance decrease determination of the DPPH radical (2,2-diphenyl- 1- picrylhydrazyl) in the presence of antioxidants. The highest antioxidant activity for white wines was determined at ‘Spouriko’ for Cypriot wine from 2013 (EC 50 = 1/38) while for Romanian wines, the highest value was found in a ‘Tămâioasă românească’ (EC50 = 1/58) and for red wines at ‘Maratheftiko’ wine from 2012 (EC50 = 1/680) and in ‘Fetească Neagră’ wine from 2014 (EC50 =1/590). This study provides relevant information to consumers and industry alike regarding the beneficial role wine plays for human health. It also can act as a baseline for choosing a certain product, according to its sanogenic potential

Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine

Free radicals have an important role in food and in chemical material degradation, contributing to the occurrence of many human health problems, but the antioxidants can considerably delay or prevent the oxidation of easily oxidable substrates. The present research aimed to assess the antioxidant activity, expressed by the presence of polyphenols, flavonols, flavones, anthocyanidins and flavanols, in several Romanian and Cypriot wines. The wine phenolics content was analysed by high-performance liquid chromatograph (HPLC) Shimadzu equipped with two chromatographic columns. Higher concentrations were registered in all red wines. The antioxidant activity quantification was carried out by the DPPH method, a simple and cheap approach based on the absorbance decrease determination of the DPPH radical (2,2-diphenyl- 1- picrylhydrazyl) in the presence of antioxidants. The highest antioxidant activity for white wines was determined at ‘Spouriko’ for Cypriot wine from 2013 (EC 50 = 1/38) while for Romanian wines, the highest value was found in a ‘Tămâioasă românească’ (EC50 = 1/58) and for red wines at ‘Maratheftiko’ wine from 2012 (EC50 = 1/680) and in ‘Fetească Neagră’ wine from 2014 (EC50 =1/590). This study provides relevant information to consumers and industry alike regarding the beneficial role wine plays for human health. It also can act as a baseline for choosing a certain product, according to its sanogenic potential