Paper Title:
Effect of Different Maceration Levels on the Antioxidant and Bioavailability of Wine from Vitis vinifera Cv. Muscat Hamburg
  Abstract

The paper studied the effect of different maceration levels on the antioxidant and bioavailability of wine from vitis vinifera cv. Muscat Hamburg in China. The bioavailability of phenolic fraction was assayed for Folin-Ciocalteu Reaction (FCR) reducing capacity, and methanol content was determined with Gas Chromatography. All maceration treatments raised wine polyphenolic content and antioxidant while increased the methanol, too. Evaluated by an in vitro digestion process, the bioavailability of polyphenolic compounds and methanol in wine showed that the FCR value of the full-maceration samples was the highest (31.56%), the methanol content of the samples was higher than that of other three groups (29.60%), and the availability was up to its maximum absorptivity (53.07%). It suggests that the Muscat red wine may represent higher quality and bioavailability after extended maceration.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2529-2531
DOI
10.4028/www.scientific.net/AMR.236-238.2529
Citation
Y. W. Zhou, Y. Tang, X. H. Li, W. L. Li, T. Xue, J. Yun, "Effect of Different Maceration Levels on the Antioxidant and Bioavailability of Wine from Vitis vinifera Cv. Muscat Hamburg", Advanced Materials Research, Vols. 236-238, pp. 2529-2531, 2011
Online since
May 2011
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$32.00
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