Changes in the phenolic composition and antioxidant activity of pinotage, cabernet sauvignon, chardonnay and chenin blanc wines during bottle ageing

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dc.contributor.authorDe Beer, D.en_ZA
dc.contributor.authorJoubert, E.en_ZA
dc.contributor.authorGelderblom, W. C. A.en_ZA
dc.contributor.authorManley, M.en_ZA
dc.date.accessioned2017-05-29T08:08:30Z
dc.date.available2017-05-29T08:08:30Z
dc.date.issued2005
dc.descriptionCITATION: De Beer, D., et al. 2005. Changes in the phenolic composition and antioxidant activity of pinotage, cabernet sauvignon, chardonnay and chenin blanc wines during bottle ageing. South African Journal of Enology & Viticulture, 26(2):6-15, doi:10.21548/26-1-2112.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe 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-sulphonic acid) radical cation (ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH0) 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 in both the total antioxidant activity (TAAAnTs and TAAoPPH) and the total phenol content of the wines. The antioxidant potency of the total phenols of most of the wines, which is a ratio of antioxidant activity to the total phenol content, also decreased. The total anthocyanins in the red wines decreased significantly (p ≤ 0.05) over 12 months except for storage at 0°C, while the flavanol content of the Pinotage, Cabernet Sauvignon and Chardonnay wines increased up to nine months storage with a subsequent decrease to 12 months. The flavonol content of all the wines decreased, while only minor changes in their hydroxycinnamate content were observed during the storage period. Understanding the complexity of these reactions may provide clues for stabilising especially red wines to preserve the antioxidant activity without losing the beneficial effects of colouring and flavour development during bottle ageing.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2112
dc.description.versionPublisher's versionen_ZA
dc.format.extent10 pages : illustrationsen_ZA
dc.identifier.citationDe Beer, D., et al. 2005. Changes in the phenolic composition and antioxidant activity of pinotage, cabernet sauvignon, chardonnay and chenin blanc wines during bottle ageing. South African Journal of Enology & Viticulture, 26(2):6-15, doi:10.21548/26-1-2112en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/26-1-2112
dc.identifier.urihttp://hdl.handle.net/10019.1/101609
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectPinotage -- Phenolic compositionen_ZA
dc.subjectSabernet sauvignon -- Phenolic compositionen_ZA
dc.subjectChardonnay -- Phenolic compositionen_ZA
dc.subjectChenin blanc -- Phenolic composition
dc.titleChanges in the phenolic composition and antioxidant activity of pinotage, cabernet sauvignon, chardonnay and chenin blanc wines during bottle ageingen_ZA
dc.typeArticleen_ZA
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