Naslov
Bioactive Complexity of the Red Wine “Portugizac”; Is Younger More Beneficial?

Autori
Alpeza, Ivana ; Lukić, Katarina ; Vanzo, Andreja ; Kovačević Ganić, Karin

Izvornik
ACS - Agriculturae conspectus scientificus (1331-7768) 86 (2021), 4; 329-335

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Portugizac ; “mlado vino” ; bottle aging ; phenol content ; stilbene ; antioxidant capacity

Sažetak
The young red wine “Portugizac Mlado vino” is a recognizable and successful local product with Protected Designation of Origin (PDO). This wine is produced of the variety Portugizac mostly, and it is expected to be consumed very soon after the fermentation. The aging of wine allows continuous chemical changes, and the polyphenolic properties are the basic indicator of quality and nutritional value during that process. The objective of this work was to analyze the parameters of polyphenolic quality ; total phenols (TP), antioxidant capacity, and stilbene resveratrol and piceid in wine “Portugizac”, related to aging. Special importance is placed on bioactive trans-resveratrol and its corresponding compounds. The nine young wines “Portugizac”, PDO “Plešivica” were analyzed after bottling and after 12 months of bottle storage. An average concentration of TP in young wines Portugizac was 1429.8 mg L-1 (gallic acid), with an average antioxidant capacity (FRAP) of 17.4 mmol L-1 of Fe (II), and an average total stilbene concentration of 7.34 mg L-1. After 12 months of bottle storage at optimal conditions, concentrations of all parameters decreased. An average concentration of TP was 1323.8 mg L-1 , an average antioxidant capacity (FRAP) of 16.0 mmol L-1 of Fe (II), and an average total stilbene content of 7.15 mg L-1. The most interesting bioactive stilbene compound is trans-resveratrol, and its concentration decreased by an average of 60%. It can be concluded that aging affects the content of polyphenols and nutritional complexity and that the consumption of young wine “Portugizac” might be more beneficial.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA