Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy
- 344 Downloads
Wine belongs to a family of products where the quality matters. Its quality can be in principle verified using diverse physicochemical approaches, including the determination of various chemical compounds generally accepted as chemical markers of product quality. Example of such applicable compounds is a family derived from phenols. Next to a more classical approach, infrared spectroscopy can play an important role in this game. Here we sought to develop an easy to use, ultra-fast and robust method based on FT-IR with some important advantages including lower sample and solvent consumptions. The tested and evaluated method was consequently applied in a monitoring of changes in a content of total phenolic compounds (TPC) and total antioxidant activity (TAA) during a process of wine-making. It was found out that total amount of phenolic compounds differs both for individual kind of wines, namely red, white and rose, at each processing stage of the production. The content of phenolic compounds of red and white wine increased while an opposite trend was observed in rose wine. TAA values of analysed wines showed difference between individual kind of wine and indicate the same trend like phenolic profile. Antioxidant activity values relate to changes of phenolic content during production process.
KeywordsPhenolic compounds Antioxidant activity Chemometrics FT-IR spectroscopy
This work was supported by the student project PRF_2014_031 of Palacky University and Operation Program Research and Development for Innovations – European Social Fund (project CZ.1.05./2.1.00/03.0058) of Ministry of Education, Youth and Sports of the Czech Republic.
- Cheynier V, Rigaud J, Souquet JM, Barillére JM, Moutounet M (1990) Must browning in relation to the behaviour of phenolic compounds during oxidation. Am J Enol Vitic 41:346–349Google Scholar
- Christian GD, Dasgupta PK, Schug KA (2014) Analytical chemistry. Wiley, DanversGoogle Scholar
- Fragoso S, Aceña L, Guasch J, Busto O, Mestres M (2011) Application of FT-MIR spectroscopy for fast control of red grape phenolic ripening. J Agric Food Chem 59:2175–2183Google Scholar
- Friedrich DM, Hulse CA, von Gunten M, Williamson EP, Pederson CG, O’Brien NA (2014) Miniature near-infrared spectrometer for point-of-use chemical analysis. In Soskind YG, Olson C (eds) Photonic instrumentation engineering, SPIE-INT SOC OPTICAL ENGINEERING, Bellingham. doi: 10.1117/12.2040669
- Gishen M, Cozzolino D, Dambergs RG (2010) The analysis of grapes, wine and other alcoholic beverages by Infrared spekctroscopy. In: Li-Chan E, Griffiths PR, Chalmers JM (eds) Applications of vibrational spectroscopy in food science. John Wiley and Sons, Ltd., Chichester, pp 539–556Google Scholar
- Harvey D (2000) Modern analytical chemistry. Mc Graff Hill, BostonGoogle Scholar
- Jackson RS (2008) Wine science principles and applications. Academic, LondonGoogle Scholar
- Singleton VL (1987) Oxygen with phenols and related reactions in musts, wines, and model systems: observations and practical implications. Am J Enol Vitic 38:69–77Google Scholar
- Versari A, Parpinello GP, Mattioli AU, Galassi S (2008) Determination of grape quality at harvest using Fourier-transform mid-infrared spectroscopy and multivariate analysis. Am J Enol Vitic 59:317–322Google Scholar
- Waterhouse AI (2002) Determination of total phenolics. In: Current protocols in food analytical chemistry. Wiley, Chichester, pp I1.1.1–I1.1.8Google Scholar