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

Yan Wen Zhou; Yao Tang; Xi Hong Li; Wei Li Li; Ting Xue; Juan Yun

doi:10.4028/www.scientific.net/AMR.236-238.2529

Paper Titles

Dry Characteristics and Kinetics of Explosion Puffing Dried Crispy Winter Jujube at Different Vacuum Drying Temperature
p.2505

Synthesis of Phytosterol Esters of Oleic Acid by Catalysis of Zr(SO₄)₂•4H₂O under Solvent-Free Condition
p.2510

Studies on Oxidative Stability of Microencapsulated Oils Rich in Polyunsaturated Fatty Acids
p.2516

Study on the Adsorption of Mixed Cd(II) and Pb(II) Ions by N,O-Carboxymethyl-Chitosan
p.2523

Effect of Different Maceration Levels on the Antioxidant and Bioavailability of Wine from Vitis vinifera Cv. Muscat Hamburg
p.2529

Optimization of Brewing Process of Low-Alcohol Litchi Wine and its Influence on Volatile Compounds
p.2532

Study on the Leaching of Sodium Nitrate from Nitratine
p.2539

Antimicrobial Activities of Extracts of Apocynum venetum Fibers
p.2544

Latrunculin a Enhances the Parthenogenetic Developmental Potentials of Electrically Activated Porcine Oocytes Matured In Vitro
p.2548

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Effect of Different Maceration Levels on the...

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.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2529-2531

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2529

Citation:

Cite this paper

Online since:

May 2011

Authors:

Yan Wen Zhou, Yao Tang, Xi Hong Li, Wei Li Li, Ting Xue, Juan Yun

Keywords:

Bioavailability, Maceration, Methanol, Muscat, Polyphenol

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] P. Fernandez-Zurbano, V. Ferreira, C. Pena, A. Escudero, and J. Cacho. Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must. Food Science and Technology International, Vol. 5 (1999), pp.319-325.

DOI: 10.1177/108201329900500404

Google Scholar

[2] S. S. Qiu, C. W. Lu, X. H. Li and P. M. A. Toivonen. Effect of 1-MCP on quality and antioxidant capacity of in vitro digests from 'Sunrise' apples stored at different temperatures. Food Research International, Vol. 42 (2009), pp.337-342.

DOI: 10.1016/j.foodres.2008.12.007

Google Scholar

[3] D. Di Majo, M. La Guardia, S. Giammanco, L. La Neve and M. Giammanco. The antioxidant capacity of red wine in relationship with its polyphenolic constituents. Food Chemistry, Vol. 111 (2008), pp.45-49.

DOI: 10.1016/j.foodchem.2008.03.037

Google Scholar

[4] M. L. Wang, J. T. Wang and Y. M. Choong. A rapid and accurate method for determination of methanol in alcoholic beverage by direct injection capillary gas chromatography. Journal of Food Composition and Analysis, Vol. 17 (2004), pp.187-196.

DOI: 10.1016/j.jfca.2003.08.006

Google Scholar

[5] B. Gnekow and C. S. Ough. Methanol in Wines and Musts: Source and Amounts. Am. J. Enol. Vitic., Vol. 27 (1976), pp.1-6.

DOI: 10.5344/ajev.1974.27.1.1

Google Scholar

[6] C. Manach, G. Williamson, C. Morand, A. Scalbert and C. Remesy. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. American Journal of Clinical Nutrition, Vol. 81 (2005), pp.230-242.

DOI: 10.1093/ajcn/81.1.230s

Google Scholar

[7] H. Kelebek, A. Canbas, S. Selli, C. Saucier, M. Jourdes and Glories, Y. Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu. Journal of Food Engineering, Vol. 77 (2006), pp.1012-1017.

DOI: 10.1016/j.jfoodeng.2005.08.032

Google Scholar

[8] D. G. Ward, N. Suggett, Y. Cheng, W. Wei, H. Johnson, L. J. Billingham, T. Ismail, M. J. O. Wakelam, P. J. Johnson and A. Martin. Identification of serum biomarkers for colon cancer by proteomic analysis. British Journal of Cancer, 2006. 94(12): pp.1898-1905.

DOI: 10.1038/sj.bjc.6603188

Google Scholar