Browning of white wines: Correlation with antioxidant characteristics, total polyphenolic composition and flavanol content

International Journal of Food Science and Technology

Volumn 43, Issue 6, 2008, Pages 1073-1077

  Salacha, Maria Ioanna ^a   Kallithraka, Samatina ^a   Tzourou, Irini ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Antioxidant activity; Browning; Flavanols; Polyphenols; Reducing properties; Wine

Indexed keywords

EID: 43449132675     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01567.x     Document Type: Article

References (23)

1. Arnous, A., Makris, D.P. & Kefalas, P. (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry, 49, 5736–5742.
2. Arnous, A., Makris, D.P. & Kefalas, P. (2002). Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal of Food Composition and Analysis, 15, 655–665.
3. Cheynier, V. & Ricardo‐da‐Silva, J.M. (1991). Oxidation of grape procyanidins in model solutions containing trans‐caffeoyltartaric acid and polyphenol oxidase. Journal of Agricultural and Food Chemistry, 39, 1047–1049.
4. Cilliers, J.L. & Singleton, V.L. (1990). Nonenzymic autoxidative reactions of caffeic acid in wine. American Journal of Enology and Viticulture, 41, 84–86.
5. Danilewicz, J.C. (2003). Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: central role of iron and copper. American Journal of Enology and Viticulture, 54, 73–85.
6. Fernandez‐Zurbano, P., Ferreira, V., Pena, C., Escudero, A., Serrano, F. & Cacho, J. (1995). Prediction of oxidative browning in white wines as a function of their chemical composition. Journal of Agricultural and Food Chemistry, 43, 2813–2817.
7. Goldberg, D.M. & Soleas, G.I. (1999). Analysis of antioxidant wine polyphenols by high performance liquid chromatography. Analytical Chemistry, 29, 122–137.
8. Gonzales Cartagena, L., Perez‐Zuniga, F.J. & Abad, F.B. (1994). Interaction of some environmental and chemical parameters affecting the colour attributes of wine. American Journal of Enology and Viticulture, 45, 43–48.
9. Guyot, S., Vercauteren, J. & Cheynier, V. (1996). Structural determination of colourless and yellow dimmers resulting from (+)‐catechin coupling catalysed by grape polyphenoloxidase. Phytochemistry, 42, 1279–1288.
10. Kallithraka, S., Arvanitoyannis, I.S., Kefalas, P., El‐Zajouli, A., Soufleros, E. & Psarra, E. (2001). Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chemistry, 73, 501–514.
11. Kefalas, P., Kallithraka, S., Parejo, I. & Makris, D.P. (2003). A comparative study on the in vitro antiradical efficiency and hydroxyl free radical scavenging activity in aged red wines. Food Science and Technology International, 9, 383–387.
12. McDonald, M.S., Hughes, M., Burns, J., Lean, M., Mathews, D. & Crozier, A. (1998). Survey of the free and conjugated myricetin and quercetin content of red wines of different geographical origins. Journal of Agricultural and Food Chemistry, 46, 368–375.
13. Nagel, C.W. & Graber, W.D. (1988). Effect of must oxidation on quality of white wines. American Journal of Enology and Viticulture, 39, 1–4.
14. Oszmianski, J., Cheynier, V. & Moutounet, M. (1996). Iron‐catalyzed oxidation of catechin in model systems. Journal of Agricultural and Food Chemistry, 44, 1712–1715.
15. Palma, M. & Barroso, C.G. (2002). Application of a new analytical method to determine the susceptibility of wine to browning. European Food Research and Technology, 214, 441–443.
16. Psarra, E., Makris, D.P., Kallithraka, S. & Kefalas, P. (2002). Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition. Journal of the Science of Food and Agriculture, 82, 1014–1020.
17. Rossi, J.A. & Singleton, V.L. (1966). Contribution of grape phenols to oxygen absorption and browning of wines. American Journal of Enology and Viticulture, 17, 231–239.
18. Sato, M., Ranarathnam, N., Suzuki, Y., Ohkubo, T., Takeuchi, M. & Ochi, H. (1996). Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. Journal of Agricultural and Food Chemistry, 44, 37–41.
19. Saucier, C.T. & Waterhouse, A.L. (1999). Synergistic activity of catechin and other antioxidants. Journal of Agricultural and Food Chemistry, 47, 4491–4494.
20. Singleton, V.L. & Kramling, T.E. (1976). Browning of white wines and an accelerating test for browning capacity. American Journal of Enology and Viticulture, 27, 157–160.
21. Sioumis, N., Kallithraka, S., Tsoutsouras, E., Makris, D.P. & Kefalas, P. (2005). Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics. European Food Research and Technology, 220, 326–330.
22. Sioumis, N., Kallithraka, S., Makris, D.P. & Kefalas, P. (2006). Kinetics of browning onset in white wines: influence of principal redox‐active polyphenols and impact on the reducing capacity. Food Chemistry, 94, 98–104.
23. Sun, B., Ricardo‐da‐Silva, J.M. & Spranger, I. (1998). Critical factors of vanillin assay for catechins and proanthocyanidins. Journal of Agricultural and Food Chemistry, 46, 4267–4274.