The effect of bottle ageing on the antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc wines, using the 2,2'-azino-di-(3-ethylbenzothialozine-suIphonic acid) radical cation (ABTS*) and 2,2-diphenyl-l-picrylhydrazyl radical (DPPH') scavenging assays, was determined. Storage at 0°C, 15°C or 30°C for a period of 12 months resulted in a significant (p < 0.05) decrease ...

This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. O...

The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well grape quality. These compounds can participate different cellular functions humans; however, intake of high amounts provoke some toxicological effects. For that reason, controlling evolution amines wine production extreme importance. This work aims to assess occurrence sp...

Changes of the polyphenolic content, including total phenolics (TP), total flavonoids (TF), and total flavan3-ols (TF3-ols) determined by spectrophotometric methods, have been studied in Macedonian white wines from Vitis vinifera L. cv, Smederevka and Chardonnay, obtained under different vinifications and analyzed during 16 months of aging in bottles. Winemaking treatments for both varieties in...

The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in selected Serbian white wines by colorimetric methods. Total antioxidant activity (TAA) of the white w...

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and ...

Auctions of selected wines have regularly taken place internationally and from natural reasons they have mostly involved the finest wines as e.g. the top wines from Bordeaux. In order to analyse specific auction wine prices, the Mouton Rothschild (Medoc Premier Cru Classé) has been selected for investigation, where auction data have been collected from the USA (The Chicago Wine Company), Denmar...

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of S...

The removal of stems prior to maceration during red winemaking is generally associated with an improvement in wine quality. However, recent years, increased interest the use has been observed among winegrowers. Different advantages this practice have listed literature. In order better understand their role winemaking, ten grape varieties from different winegrowing regions Switzerland were studi...

60 Ethyl carbamate is a natural by-product of fermentation and is found in many products, including wines. In 1985, a significant concentration of this human carcinogen was reported in certain Canadian-produced baked sherries and other dessert wines [17]. The U.S. wine industry has established a voluntary target for ethyl carbamate of 15 μg/L or less in table wines and 60 μg/L or less in fortif...