The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine
Justyna Samoticha, Aneta Wojdyło, Joanna Chmielewska, Jan Oszmiański
European Food Research and Technology
Abstract
This study investigated the effects of a flash release versus traditional maceration expansion on the content of phenolic compounds (by LC–MS, UPLC–PDA), antioxidant activity (ABTS and FRAP), and other physical and chemical properties of wine from Pinot noir cultivar. The content of polyphenols in a must obtained by the flash release technology was higher than when using a traditional method. Flash release expansion improved the extraction of polyphenol compounds, especially anthocyanins, as well as color properties and antioxidant activity. However, during maturation and storage, the content of polyphenols significantly decreased, especially in the wine exposed to the flash release expansion. Despite lower total polyphenols content (1435 vs. 1686 mg/L in control), the final flash release wine contained more anthocyanins which resulted in approximately 2 times higher antioxidant activity. High correlation between antioxidant activity (r 2 = 0.84 and 0.79 for ABTS and FRAP assay, respectively) and the content of anthocyanins was determined in both types of examined wines. Changes in color were also observed in the must prepared by flash release versus traditional maceration. During fermentation, L* and a* parameters, the variables associated with more light and red color, increased, and during maturation, a rise in b* parameter, associated with yellow color, was observed.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
L* and a* parameters increased during fermentation
“During fermentation, L* and a* parameters, the variables associated with more light and red color, increased”
polyphenols content higher in must obtained by flash release technology
“The content of polyphenols in a must obtained by the flash release technology was higher than when using a traditional method”
anthocyanins content higher in flash release wine
“Despite lower total polyphenols content (1435 vs. 1686 mg/L in control), the final flash release wine contained more anthocyanins which resulted in approximately 2 times higher antioxidant activity”