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Determination of the antioxidant activity of red and white wines produced in Rio Grande Do Sul, Brazil

Author: 
Tatiane Zanette, Daniel R. Sant’Ana, Gisele T. Selli, Sandro Rógerio Giacomelli, Vanessa Cristiane Datsch, Andrêssa Cristina Datsch, Gustavo Henrique Demari, Ivan Ricardo Carvalho, Maicon Nardino, Vinícius Jardel Szareski, Mauricio Horbach Barbosa, Ta
Subject Area: 
Life Sciences
Abstract: 

The polyphenolic components of wines can be correlated to their antioxidant activity, which can provide human’s health with several benefits. Samples of eight different red and white wines, produced in the region were characterized in terms of their antioxidant capacities, resveratrol concentration, color index, tartaric acid content, and total polyphenols concentration. The total polyphenols content found in red wines was higher than in white wines. Among the varieties tested, the red wine Tannat accounted for the highest polyphenols content (19.1 μg/L) compared to the white variety, Chardonnay with 10.96 μg/L. Burgundy showed the highest resveratrol content (43.29 μg/mL). The highest concentration of tartaric acid was found in the red wines Burgundy (0.60%) and Cabernet Sauvignon (0.58%) while the dry whitewine accounted for the lower concentration (0.47%).

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