Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments
Joint Authors
Bonechi, Claudia
Rossi, Claudio
Magnani, Agnese
Tamasi, Gabriella
Pardini, Alessio
Donati, Alessandro
Leone, Gemma
Consumi, Marco
Pagni, Daniele
Cini, Renzo
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-03-13
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Analytical determinations for selected parameters in grapes/wines help planning technology treatments in the vineyards and cellars, improving the quality of final products and preserving consumers’ health.
The study first reports a comparative analysis for selected parameters on juice, must, and wines at alcoholic and malolactic fermentation stages, from 2013 harvest and refined bottled wines from 2010–2012 and 2015 vintages.
This was considered preliminary to the main goal of the work that consisted of testing if the contents of certain antioxidant principles were influenced or not by additions of copper(II) and/or selected fermentation yeasts.
Particular attention was devoted to antioxidant molecule contents: total polyphenols, anthocyanins, trans-resveratrol, and quercetin.
Selected samples were then analyzed in absence and in presence excess Cu(II)-sulfate (5 mgCu/L) and/or yeast derivatives to evaluate possible effects on antioxidant concentrations.
The total polyphenols contents in untreated wine samples were as high as 3334 ± 60 mg (gallic acid)/L and averaged 2883 ± 299 mg/L (wines 2010–2013 and 2015).
In particular, high contents of quercetin and quercetin glucoside were found in Sangiovese/Canaiolo/Colorino (harvest 2015) wine, being 21 ± 2 and 3.0 ± 0.2 mg/L, respectively.
Even resveratrol had high concentrations in 100% Sangiovese wine (1.3 ± 0.1 mg/L, harvest 2015; 2.6 ± 0.3 mg/L, harvest 2010).
Interestingly, no significant effect was revealed by Cu(II) and/or yeast derivatives on antioxidant contents for wine matrixes.
In fact, determinations (validated through the standard addition methods) of trans-resveratrol for untreated Sangiovese wines (1.18 ± 0.09 mg/L) and for wines treated with excess Cu(II) and excess Cu(II) plus excess yeasts mixtures (1.24 ± 0.09 mg/L and 1.22 ± 0.05 mg/L) did not differ significantly.
American Psychological Association (APA)
Tamasi, Gabriella& Pardini, Alessio& Bonechi, Claudia& Donati, Alessandro& Leone, Gemma& Consumi, Marco…[et al.]. 2019. Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments. Journal of Chemistry،Vol. 2019, no. 2019, pp.1-9.
https://search.emarefa.net/detail/BIM-1170586
Modern Language Association (MLA)
Tamasi, Gabriella…[et al.]. Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments. Journal of Chemistry No. 2019 (2019), pp.1-9.
https://search.emarefa.net/detail/BIM-1170586
American Medical Association (AMA)
Tamasi, Gabriella& Pardini, Alessio& Bonechi, Claudia& Donati, Alessandro& Leone, Gemma& Consumi, Marco…[et al.]. Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments. Journal of Chemistry. 2019. Vol. 2019, no. 2019, pp.1-9.
https://search.emarefa.net/detail/BIM-1170586
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1170586