Skip to main content
ARS Home » Southeast Area » Poplarville, Mississippi » Southern Horticultural Research » Research » Publications at this Location » Publication #344903

Research Project: Small Fruit and Ornamental Genetic Research for the Mid-South

Location: Southern Horticultural Research

Title: Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight Mississippi-grown muscadine varieties during fermentation

Author
item ZHANG, YIN - Mississippi State University
item CHANG, SAM - Mississippi State University
item Stringer, Stephen
item ZHANG, YAN - Mississippi State University

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/22/2017
Publication Date: 12/1/2017
Citation: Zhang, Y., Chang, S., Stringer, S.J., Zhang, Y. 2017. Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight Mississippi-grown muscadine varieties during fermentation. LWT - Food Science and Technology. 86:302-311. doi:10.1016/j.lwt.2017.07.038.
DOI: https://doi.org/10.1016/j.lwt.2017.07.038

Interpretive Summary: The comparison of wines under different fermentation times from eight muscadine cultivars demonstrated that wine quality and health potential were largely dependent on muscadine genotype and fermentation duration. Relative higher phenolic content and antioxidant capacity were found in ‘Cowart’, ‘ Creek’ and ‘Noble’. More research is needed to characterize the phenolic profile and metabolism for the optimization of fermentation practice.

Technical Abstract: Muscadine grape (vitis rotundifolia) Michx.) and its wine products are becoming more acceptable due to potential health benefits associated with high concentrations of phenolic compounds. In this research, wines made from eight high-yielding muscadine grape varieties grown in Mississippi were compared for their phenoliic composition, antioxidant activity, and other quality parameters during different secondary fermentation periods. During the fermentation, the total content of hydroxybenzoic acid derivatives decreased, while that of hydroxycnnamic acid derivatives increased. Changes in total flavanoids varied depending upon muscadine cultivar. total phenolic content (TPC), total benzoic acid (TBA) derivatives and total phenolic acids significantly (p<0.05) correlated with DPPH values (r = 0.89, 0.83 and 0.86, respectively), and the r values between TPC and condensed tannin content and the ORAC (oxygen radical absorbance capacity) values were 0.84 and 0.71, respectively.