Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees
Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present wo...
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| Format: | Article |
| Language: | English |
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University of Ljubljana Press (Založba Univerze v Ljubljani)
2016-10-01
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| Series: | Acta Agriculturae Slovenica |
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| Online Access: | https://journals.uni-lj.si/aas/article/view/12669 |
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| author | Jasna Lužar Tjaša JUG Polona JAMNIK Tatjana KOŠMERL |
| author_facet | Jasna Lužar Tjaša JUG Polona JAMNIK Tatjana KOŠMERL |
| author_sort | Jasna Lužar |
| collection | DOAJ |
| description | Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others. |
| format | Article |
| id | doaj-art-26276b549da44cdeab4ef8abf3e1e0e6 |
| institution | DOAJ |
| issn | 1854-1941 |
| language | English |
| publishDate | 2016-10-01 |
| publisher | University of Ljubljana Press (Založba Univerze v Ljubljani) |
| record_format | Article |
| series | Acta Agriculturae Slovenica |
| spelling | doaj-art-26276b549da44cdeab4ef8abf3e1e0e62025-08-20T02:57:36ZengUniversity of Ljubljana Press (Založba Univerze v Ljubljani)Acta Agriculturae Slovenica1854-19412016-10-01107247348210.14720/aas.2016.107.2.1819061Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine leesJasna Lužar0Tjaša JUG1Polona JAMNIK2Tatjana KOŠMERL3University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 11, SI-1000 Ljubljana, SloveniaChamber of Agriculture and Forestry of Slovenia, Institute for Agriculture and Forestry, Pri hrastu 18,5000 Nova Gorica, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Jamnikarjeva 11, SI-1000 Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Jamnikarjeva 11, SI-1000 Ljubljana, SloveniaPhenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.https://journals.uni-lj.si/aas/article/view/12669white winesantioxidant potentialphenolic compoundsdpphyeast lees |
| spellingShingle | Jasna Lužar Tjaša JUG Polona JAMNIK Tatjana KOŠMERL Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees Acta Agriculturae Slovenica white wines antioxidant potential phenolic compounds dpph yeast lees |
| title | Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees |
| title_full | Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees |
| title_fullStr | Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees |
| title_full_unstemmed | Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees |
| title_short | Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees |
| title_sort | comparison of total polyphenols content and antioxidant potential of wines from welschriesling and sauvignon blanc varieties during ageing on fine lees |
| topic | white wines antioxidant potential phenolic compounds dpph yeast lees |
| url | https://journals.uni-lj.si/aas/article/view/12669 |
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