Journal of Food Science and Technology

, Volume 52, Issue 10, pp 6405–6414 | Cite as

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

  • Jana PreserovaEmail author
  • Vaclav Ranc
  • David Milde
  • Vladimira Kubistova
  • Jan Stavek
Original Article


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.


Phenolic 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.

Supplementary material

13197_2014_1644_MOESM1_ESM.pdf (238 kb)
ESM 1 (PDF 237 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Jana Preserova
    • 1
    Email author
  • Vaclav Ranc
    • 2
  • David Milde
    • 1
  • Vladimira Kubistova
    • 1
  • Jan Stavek
    • 3
  1. 1.Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of SciencePalacky University OlomoucOlomoucCzech Republic
  2. 2.Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of SciencePalacky University OlomoucOlomoucCzech Republic
  3. 3.Vino J. StavekNěmčičkyCzech Republic

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