Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed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

Joyce Fagundes Souza
,
Antonio Mendes Nascimento
ORCID logo ,
Maria do Socorro Silva Linhares
,
Maria da Conceição Prudêncio Dutra
,
Marcos dos Santos Lima
* ORCID logo ,
Giuliano Elias Pereira
ORCID logo
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.

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.

Keywords

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

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

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)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.