Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality
In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Mendel University Press
2012-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/60/8/0009/ |
| _version_ | 1811278877854531584 |
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| author | Mojmír Baroň M. Kumšta |
| author_facet | Mojmír Baroň M. Kumšta |
| author_sort | Mojmír Baroň |
| collection | DOAJ |
| description | In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, total flavanols, DPPH and FRAP) and thereafter compared. It was found out that the compared methods were highly significantly and positively correlated as far as their results were concerned. Individual phenolic compounds were detected by means of HPLC with DAD detection. In white wines, the content of GRP products was higher and this indicated that the quality of grapes used for making Moravian wines was lower. In red Moravian wines, the content of catechins (i.e. compounds responsible for the majority of phenolic substances and considered to be health-promoting compounds) was higher. This observation was corroborated also analytically, i.e. on the base of correlation with antioxidative characteristics. |
| first_indexed | 2024-04-13T00:44:37Z |
| format | Article |
| id | doaj.art-8e44cdb218df40ed87db9510daf0d543 |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-04-13T00:44:37Z |
| publishDate | 2012-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-8e44cdb218df40ed87db9510daf0d5432022-12-22T03:10:04ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102012-01-0160891810.11118/actaun201260080009Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory qualityMojmír Baroň0M. KumštaÚstav vinohradnictví a vinařství, Mendelova univerzita v Brně, Valtická 337, 691 44 Lednice, Czech RepublicIn the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, total flavanols, DPPH and FRAP) and thereafter compared. It was found out that the compared methods were highly significantly and positively correlated as far as their results were concerned. Individual phenolic compounds were detected by means of HPLC with DAD detection. In white wines, the content of GRP products was higher and this indicated that the quality of grapes used for making Moravian wines was lower. In red Moravian wines, the content of catechins (i.e. compounds responsible for the majority of phenolic substances and considered to be health-promoting compounds) was higher. This observation was corroborated also analytically, i.e. on the base of correlation with antioxidative characteristics.https://acta.mendelu.cz/60/8/0009/wineantioxidantphenolic compositionDPPHFRAPcatechins |
| spellingShingle | Mojmír Baroň M. Kumšta Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis wine antioxidant phenolic composition DPPH FRAP catechins |
| title | Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality |
| title_full | Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality |
| title_fullStr | Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality |
| title_full_unstemmed | Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality |
| title_short | Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality |
| title_sort | comparison of north italian and south moravian wines on the base of their antioxidant activity phenolic composition and sensory quality |
| topic | wine antioxidant phenolic composition DPPH FRAP catechins |
| url | https://acta.mendelu.cz/60/8/0009/ |
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