Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

Author(s)

Granato, Daniel ^[1] ; Uchida Katayama, Flavia Chizuko ^[1] ; de Castro, Inar Alves ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 129, n. 2, p. 366-373, NOV 15 2011.
• Web of Science Citations: 69

Abstract

In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and characterised in relation to their phenolic composition. ORAC and DPPH assays were assessed to determine the antioxidant activity, and sensory analysis was conducted by seven professional tasters using the Wine Spirits Education Trust's structured scales. The use of multivariate statistical techniques allowed the identification of wines with the best combination of sensory characteristics, price and antioxidant activity. The most favourable varieties were Malbec, Cabernet Sauvignon, and Syrah produced in Chile and Argentina. Conversely, Pinot Noir wines displayed the lowest sensory characteristics and antioxidant activity. These results suggest that the volatile compounds may be the main substances responsible for differentiating red wines on the basis of sensory evaluation. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 09/02258-0 - Association between in vitro antioxidant activity and chemical, sensory, chromatic and commercial characteristics of South American red wines
• Grantee: Daniel Granato
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 09/06364-9 - Association between in vivo antioxidant activity and chemical, sensory, chromatic and commercial characteristics of red wines from different regions
• Grantee: Inar Castro Erger
• Support Opportunities: Regular Research Grants