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

Abstract:

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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 et al., "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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Price:

$35.00

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