From grape to wine: Influence of winemaking on phenolic profile and in vivo antioxidant activity.

LINGUA, M; FABANI, P; WUNDERLIN D.A.; BARONI M.V.

Congreso; Food Integrity 2016 Conference: Assuring the integrity of the food chain: Fighting food fraud; 2016

FP7 - FOOD INTEGRITY EUROPEAN COMISSION

The evolution of phenolic compounds and their relationship with the in vivo antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Results show that phenolic composition and in vivo AC vary along the winemaking process and between varieties. Polyphenols from grape and wine were capable of rescuing yeast cells from oxidative stress, probably by the induction of antioxidant enzymes, such as glutathione peroxidase (GPx) and glutathione reductase (GR). Observed AC was highly correlated with phenolic profiles, as shown by canonical correlation analysis (CCA) and multiple regression analysis (MRA).