Czech J. Food Sci., 2016, 34(4):356-361 | DOI: 10.17221/517/2015-CJFS

Change of selected antioxidant parameters of red wines during maturationFood Technology and Economy, Engineering and Physical Properties

Ján Mezey1, Peter Czako2, Ivana Mezeyová3, Daniel Bajčan4, Radoslav Kobolka1
1 Department of Fruit Science, Viticulture and Oenology and 3Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering,
2 Department of Storing and Processing of Plant Products and 4Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

Keywords: aging; anthocyanins; Cabernet Sauvignon; polyphenols; Vitis vinifera L.

Published: August 31, 2016  Show citation

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Mezey J, Czako P, Mezeyová I, Bajčan D, Kobolka R. Change of selected antioxidant parameters of red wines during maturation. Czech J. Food Sci. 2016;34(4):356-361. doi: 10.17221/517/2015-CJFS.
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