Article citationsMore>>
Burns, J., Gardner, P.T., O’Neil, J., Crawford, S., Morecroft, I., McPhall Donald, B., Lister, C., Matthews, D., MacLean, M.R., Lean Michael, E.J., Duthie Garry, G. and Crozier, A. (2000) Relationship among Antioxidant Activity, Vasolidation Capacity and Phenolic Content of Red Wines. American Chemical Society. Journal of Agricultural and Food Chemistry, 48, 220-230. http://dx.doi.org/10.1021/jf9909757
has been cited by the following article:
-
TITLE:
The Phenolic Potential of Wines from French Grape Varieties Cabernet Sauvignon, Merlot and Syrah Cultivated in the Region of Thessaloniki (Northern Greece) and Its Evolution during Aging
AUTHORS:
Konstantina Stavridou, Evangelos H. Soufleros, Elisavet Bouloumpasi, Vagia Dagkli
KEYWORDS:
Phenolics, Wine, Aging, French, Varieties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.2,
February
29,
2016
ABSTRACT: The aim of this work is mainly to determine the effect of the pedoclimatic conditions (“terroir”) on the phenolic composition of wine originated from three French red grape varieties Cabernet Sauvignon, Merlot and Syrah, cultivated in the region of Thessaloniki (Northern Greece); simultaneously a study of its evolution during aging in a stainless steel tank, in oak barrels of different origin and in bottles is conducted. Additionally, in this work, we try to compare the evolution of phenolic composition of wines during aging in French medium toast oak barrel and in American heavy toast oak barrel. For this reason, 20 red wine samples originated from this area were analyzed. The color markers were measured by UV-spectrometry, while the phenolic acids and catechin content of the wine samples and their evolution during aging were determine by UVis-High performance liquid chromatography. Significant differences detected among the three grape varieties regarding color parameters, total anthocyanins and some phenolic acids. The increase of the extraction time during vinification affected the amounts of phenolic acids, catechin, total phenolic index (TPI) and tannin content. Gallic acid and catechin were the most abundant phenolic compounds and their amounts, as well as the concentrations of several phenolic acids were significantly affected during the storage period. Finally, the phenolic composition and the amounts of phenolic acids did not appear to be affected by the origin of oak barrels.