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Part I. Polyphenols composition and antioxidant potential during 'Blaufränkisch' grape maceration and red wine maturation, and the effects of trans-resveratrol addition.
Food and Chemical Toxicology ( IF 3.9 ) Pub Date : 2020-01-11 , DOI: 10.1016/j.fct.2020.111122 Nataša Poklar Ulrih 1 , Rok Opara 1 , Mihaela Skrt 1 , Tatjana Košmerl 1 , Mojmir Wondra 1 , Veronika Abram 1
Food and Chemical Toxicology ( IF 3.9 ) Pub Date : 2020-01-11 , DOI: 10.1016/j.fct.2020.111122 Nataša Poklar Ulrih 1 , Rok Opara 1 , Mihaela Skrt 1 , Tatjana Košmerl 1 , Mojmir Wondra 1 , Veronika Abram 1
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The effects of extended maceration (13 days) were investigated for extraction of trans-resveratrol and other phenolics from grapes of cultivar 'Blaufränkisch', and then during the subsequent maturation of the wine (250 days). Total phenolics and three subgroups of phenolics were followed. The concentrations of total phenolics, total flavonoids, and total anthocyanins, but not of total nonflavonoids, increased with extended maceration, and then decreased after 250 days of maturation. Trans- and cis-resveratrol concentrations increased following extended maceration and maturation (6.5, 2.9 mg/L, respectively). The maximum polydatin concentration was reached after only 6 days of maceration (10.9 mg/L). The antioxidant potential of the must increased following extended maceration (12.3 mmol DPPH2/L), and then remained unchanged for the red wine after maturation. Addition of trans-resveratrol to the red wine and into model solutions showed increased solubility and stability of trans-resveratrol in the red wines over the model solutions. Minor increases in antioxidant potential and better stability of malvidin-3-glucoside were also seen.
中文翻译：
第一部分：“Blaufränkisch”葡萄浸渍和红酒成熟过程中的多酚成分和抗氧化潜力，以及反式白藜芦醇添加的影响。
考察了浸软（13天）的影响，以从品种“Blaufränkisch”的葡萄中提取反式白藜芦醇和其他酚类，然后在葡萄酒的后续熟化（250天）中进行。跟踪总酚和酚的三个亚组。随着浸泡时间的延长，总酚，总黄酮和总花青素的浓度升高，但总非黄酮的浓度却没有升高，而在成熟250天后降低。长期浸渍和成熟后，反式和顺式白藜芦醇浓度增加（分别为6.5、2.9 mg / L）。浸软仅6天（10.9 mg / L）即可达到最大多肽浓度。长期浸泡（12.3 mmol DPPH2 / L）后，葡萄汁的抗氧化能力增加，红酒成熟后保持不变。与模型溶液相比，将反式白藜芦醇添加到红葡萄酒和模型溶液中显示出增加的反式白藜芦醇在红酒中的溶解度和稳定性。还观察到抗氧化剂电位略有增加，并且malvidin-3-glucoside的稳定性更好。
更新日期：2020-01-11
中文翻译：
第一部分：“Blaufränkisch”葡萄浸渍和红酒成熟过程中的多酚成分和抗氧化潜力，以及反式白藜芦醇添加的影响。
考察了浸软（13天）的影响，以从品种“Blaufränkisch”的葡萄中提取反式白藜芦醇和其他酚类，然后在葡萄酒的后续熟化（250天）中进行。跟踪总酚和酚的三个亚组。随着浸泡时间的延长，总酚，总黄酮和总花青素的浓度升高，但总非黄酮的浓度却没有升高，而在成熟250天后降低。长期浸渍和成熟后，反式和顺式白藜芦醇浓度增加（分别为6.5、2.9 mg / L）。浸软仅6天（10.9 mg / L）即可达到最大多肽浓度。长期浸泡（12.3 mmol DPPH2 / L）后，葡萄汁的抗氧化能力增加，红酒成熟后保持不变。与模型溶液相比，将反式白藜芦醇添加到红葡萄酒和模型溶液中显示出增加的反式白藜芦醇在红酒中的溶解度和稳定性。还观察到抗氧化剂电位略有增加，并且malvidin-3-glucoside的稳定性更好。
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