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Phenolic Composition and Antioxidative Activity on Red Wine Teran (Vitis Vinifera L.)

The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids, flavan-3-ols composition, vanillin index and antioxidative activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-Diode Array detection. Vanillin index were determined by UV-VIS spectrophotometry The total antioxidant capacity of wine was measured with four different methods: 2, 2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging method, 2, 2'-azinobis(3-ethylbenzothialozine- 6-sulfonic acid) radical cation (ABTS۰+) and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation and significant increase between phenolic acids, flavane-3-ols [(+)-catechin and (-)-epicatechin] and vanillin index and length of maceration. Anthocyanins contents increased to the maximum within 10 days of the skin maceration. The mayor anthocyanins in Teran wine were malvidin-3-glucoside, malvidin-3- glucoside-acetate and petunidin-3-glucoside. Antioxidative activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic contents (p < 0.001). Wine produced with maceration time of 10 days was best sensory evaluated.

Teran wine; phenolic composition; antioxidation activity; maceration time

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