engleski

Oxidation does not deteriorate antioxidant and direct vasodilatory activity of macerated wine

Macerated white wines produced in accordance with the principles of Georgian traditional wine making method have distinctive organoleptic properties. As organic wines that contain no preservatives, they are susceptible to oxidation after bottle opening and exposure to air. Biological effects of macerated and oxidized wine are poorly investigated. Our aim was to analyze and compare vasodilatory and antioxidant activity of intact and oxidized macerated wines, and standard white wine. Wines were produced from the same grape variety, Graševina, Krauthaker winery, 2015. In the macerated wine the grape juice spontaneously fermented in contact with hard parts of grapes. After that, without removing seeds and skins or addition of wine preservatives, the tanks were air-tight sealed, allowing the wine further elaboration at the constant temperature for 120 days. The resulting wine (MW) was then bottled without further treatment or filtration. Oxidized macerated wine was obtained by exposure to air for 48 hours. The vasodilatory activity of wines was determined in the isolated rat aortic rings (N=27 rats) exposed to cumulative concentrations from 1:10000 to 5:1000. The antioxidant capacity was measured by FRAP, DPPH, and Briggs - Raucher oscillatory method. Vasodilatory and antioxidant effects of MW were approximately 7 times greater than those of control wine. Although significantly organoleptically altered, antioxidant and vasodilatory activity of oxidized MW did not change relative to intact MW. MW is superior to standard white wine in direct vasodilatory and antioxidant activity. In contrast to organoleptic properties, vasodilatory and antioxidant in vitro effects are not affected by oxidation.

Macerated Wines, Oxidation, Vasodilatory Activity, Antioxidant Activity

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