Location: Southern Horticultural ResearchTitle: Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight Mississippi-grown muscadine varieties during fermentation
|ZHANG, YIN - Mississippi State University|
|CHANG, SAM - Mississippi State University|
|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.
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.