PHENOLIC COMPOUNS AND ANTIOXIDANT ACTIVITY OF MONOVARIETAL RED WINES PRODUCED IN LIMBACH REGION

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February 2012, vol. 1, Special issue
pages: 868-875
Article type: Food Sciences of Food Sciences
Abstract: Chosen antioxidant properties as content of total polyphenols, content of total anthocyanins and antioxidant activity of the red wines, originating from winery region Limbach, were determined. Three types of mono-varietal wines – Cabernet Sauvignon, Blaufränkisch and St. Laurent, originating from 3 local producers were analysed. Total polyphenols content was determined with phenol Folin-Ciocalteau´s reagent, total anthocyanins content was determined by pH differential method and antioxidant activity was determined using DPPH stable free radical. All three parameters were determined by UV-VIS absorption spectrometry.
The determined total polyphenol contents in observed wines were within the interval 1908 – 3276 mg gallic acid.l-1, total anthocyanin contents within the interval 96 – 334 mg.l-1 and antioxidant activity within the interval 65.5 – 84.1 %. This result indicates high antioxidant properties of the Limbach´s wines. The differences between total polyphenol contents of the wines originating from different producers were not statistically significant. However, we found significant differences between results of the rest analysed parameters (total anthocyanins content and antioxidant activity) of the wines originating from different producers. The differences between results of all analysed properties of the wines of different variety were not statistically significant.
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