Preprint Article Version 1 This version is not peer-reviewed

Evolution of Phenolic Compounds Profile and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

Version 1 : Received: 2 September 2018 / Approved: 3 September 2018 / Online: 3 September 2018 (15:25:23 CEST)

A peer-reviewed article of this Preprint also exists.

de Souza, J.F.; de Souza Nascimento, A.M.; Linhares, M.S.S.; Dutra, M.C.P.; dos Santos Lima, M.; Pereira, G.E. Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Beverages 2018, 4, 89. de Souza, J.F.; de Souza Nascimento, A.M.; Linhares, M.S.S.; Dutra, M.C.P.; dos Santos Lima, M.; Pereira, G.E. Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Beverages 2018, 4, 89.

Journal reference: Beverages 2018, 4, 89
DOI: 10.3390/beverages4040089

Abstract

The objective of this study was to evaluate the evolution of the Syrah red and sparkling Moscatel wines stored for 12 months in green, amber and clear bottles. The phenolic compounds profile and antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine, stored and analyzed every three months for one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied did not influence the evolution of the sparkling Moscatel and Syrah red wines, since the main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechins, increase in procyanidins and, most notably, a decrease in the anthocyanin malvidin 3-glucoside. In general, the wines showed good stability in relation to the antioxidant activity in vitro.

Subject Areas

bottle color, shelf life, Vitis vinifera L., quality control

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.