Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products Article Swipe
Sanja Radeka
,
Fumica Orbanić
,
Sara Rossi
,
Ena Bestulić
,
Ivana Horvat
,
Anita Silvana Ilak Peršurić
,
Igor Lukić
,
Tomislav Plavša
,
Marijan Bubola
,
Ana Jeromel
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.3390/foods13213493
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.3390/foods13213493
This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and hot maceration (50 °C; 48 h), followed by the 13-day (CS15; C15; H15) and 28-day (C30; H30) period, considering fermentation/maceration and extended post-fermentative maceration, were conducted. In CS15, the saignée procedure was applied before fermentation/maceration. After maceration, the separation of by-products was performed, followed by lyophilization and solid–liquid extraction. Then, individual phenols were analyzed using high-performance liquid chromatography (HPLC), and total phenolic content (TPC) and antioxidant activity (FRAP) were analyzed using UV/Vis spectrophotometry. The results showed grape skins and wine lees in all treatments had significantly increased TPC and FRAP values compared to the control. The highest concentration of total phenols (HPLC) in grape skins was found in CS15, at 978.54 mg/100 g DW. In wine lees, the highest concentration of total phenols was detected in the 30-day maceration treatments, at 582.04 mg/100 g DW in C30, and 595.83 mg/100 g DW in H30, despite the pre-fermentative procedure. In grape seeds, the highest concentration of total phenols was found in the control (K7), at 432.42 mg/100 g DW. Pre-fermentative heating together with extended 30-day maceration (H30) strongly reduced the total levels of phenols (HPLC and TPC) in grape seed samples. The findings implied an evident impact of pre- and post-fermentative technologies on phenols and antioxidant activity in wine by-products of cv. Teran (Vitis vinifera L.).
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods13213493
- OA Status
- gold
- Cited By
- 2
- References
- 66
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4403943459
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4403943459Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods13213493Digital Object Identifier
- Title
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Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-ProductsWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
-
2024-10-31Full publication date if available
- Authors
-
Sanja Radeka, Fumica Orbanić, Sara Rossi, Ena Bestulić, Ivana Horvat, Anita Silvana Ilak Peršurić, Igor Lukić, Tomislav Plavša, Marijan Bubola, Ana JeromelList of authors in order
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https://doi.org/10.3390/foods13213493Publisher landing page
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
- OA URL
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https://doi.org/10.3390/foods13213493Direct OA link when available
- Concepts
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Wine, Antioxidant, Chemistry, Food science, Biochemical engineering, Biochemistry, EngineeringTop concepts (fields/topics) attached by OpenAlex
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2Total citation count in OpenAlex
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2025: 2Per-year citation counts (last 5 years)
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66Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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