Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 108 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033550

Effect of oak chips processing on phenolic compounds and antioxidant capacity of Cabernet Sauvignon wine

  • ZHAO Yimei ,
  • WANG Xin ,
  • TANG Jiadai ,
  • WANG Xueqiu ,
  • WANG Furong
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  • 1(Moutai Institute, Renhuai 564507, China)
    2(College of Enology, Northwest A&F University, Yangling 712100, China)

Received date: 2022-09-06

  Revised date: 2022-09-27

  Online published: 2023-08-07

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Abstract

The differences and correlations of phenolic compounds and antioxidant capacity in Cabernet Sauvignon wines from Hebei region with different oak chips treatment were analyzed. The results showed that with the treatment of oak chips, the physical and chemical indicators of wine changed significantly, the color intensity, color hue, and the content of phenols increased. During the aging, the total anthocyanin content in all samples showed a downward trend, and it was more significant at 90 d. ABTS cation radical and hydroxyl radical scavenging activity in wine treated with oak chips were enhanced. Wine aged with French heavy baked oak chips showed the strong hydroxyl radical scavenging activity at 60 d and 90 d, which was 44.0% and 44.6%. DPPH and hydroxyl radical scavenging capacity had significant positively correlation, total phenols, flavonoids, and tannins contributed more to the antioxidant capacity. Based on comprehensive evaluation results, the wine treated with American heavy baked oak chips got the highest score in our study, indicating that it had the best comprehensive quality.

Key words： Cabernet Sauvignon; wine; oak chips; phenolic compounds; antioxidant capacity

Cite this article

ZHAO Yimei , WANG Xin , TANG Jiadai , WANG Xueqiu , WANG Furong . Effect of oak chips processing on phenolic compounds and antioxidant capacity of Cabernet Sauvignon wine[J]. Food and Fermentation Industries, 2023 , 49(13) : 108 -113 . DOI: 10.13995/j.cnki.11-1802/ts.033550

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