Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard

Ignat, Gabriela; Colibaba, Cintia; Costuleanu, Carmen Luiza; Timofte, Andreea Alexandra; Sandu, Ion; Moraru, Ioan; Ungureanu, George; Bejinariu, Costica

Gabriela Ignat, Cintia Colibaba, Carmen Luiza Costuleanu, Andreea Alexandra Timofte, Ion Sandu, Ioan Moraru, George Ungureanu, Costica Bejinariu

Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard

Abstract:

The vine contains, in addition to sugars and acids, important amounts of phenolic compounds that accumulate in the solid parts of grapes (clusters, seeds) and skin. The quantity and quality of phenol compounds depends on both the plant and the technology of grape processing. Their high chemical reactivity makes them participate in chemical processes, especially oxido-reduction and condensation. At the same time, these substances have antioxidant qualities that delay the oxidation of wine components. Phenolic compounds also have interesting biological properties. Recent medical research attributed to phenolic compounds from grapes, juice and wines, especially red ones, remarkable sanogenic qualities, due in particular to their antioxidant action when it comes to polyphenols, cardiovascular protection, antiviral, antihistaminic, anti-cancer, anti-inflammatory, etc.This study analyses the management of various maceration-fermentation processes and their influence on the antioxidant capacity of some wines from Iasi vineyard, but also their correlation with specific phenol compounds. The management of winemaking technologies can produce wines with high antioxidant potential, a plus for an increasingly demanding consumer.

Keywords:
phenolic compounds from grapes; polyphenols; metabolites; tannins; chromatographic system

Issue: 2017, Volume 68, Issue 12

Pages: 2922-2924

Publication date: 2018/1/15

https://doi.org/10.37358/RC.17.12.6007

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
IGNAT, G., COLIBABA, C., COSTULEANU, C.L., TIMOFTE, A.A., SANDU, I., MORARU, I., UNGUREANU, G., BEJINARIU, C., Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard, Rev. Chim., 68(12), 2017, 2922-2924.

Vancouver
Ignat G, Colibaba C, Costuleanu CL, Timofte AA, Sandu I, Moraru I, Ungureanu G, Bejinariu C. Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard. Rev. Chim.[internet]. 2017 Dec;68(12):2922-2924. Available from: https://doi.org/10.37358/RC.17.12.6007

APA 6th edition
Ignat, G., Colibaba, C., Costuleanu, C.L., Timofte, A.A., Sandu, I., Moraru, I., Ungureanu, G. & Bejinariu, C. (2017). Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard. Revista de Chimie, 68(12), 2922-2924. https://doi.org/10.37358/RC.17.12.6007

Harvard
Ignat, G., Colibaba, C., Costuleanu, C.L., Timofte, A.A., Sandu, I., Moraru, I., Ungureanu, G., Bejinariu, C. (2017). 'Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard', Revista de Chimie, 68(12), pp. 2922-2924. https://doi.org/10.37358/RC.17.12.6007

IEEE
G. Ignat, C. Colibaba, C.L. Costuleanu, A.A. Timofte, I. Sandu, I. Moraru, G. Ungureanu, C. Bejinariu, "Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard". Revista de Chimie, vol. 68, no. 12, pp. 2922-2924, 2017. [online]. https://doi.org/10.37358/RC.17.12.6007

Text
Gabriela Ignat, Cintia Colibaba, Carmen Luiza Costuleanu, Andreea Alexandra Timofte, Ion Sandu, Ioan Moraru, George Ungureanu, Costica Bejinariu,
Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard,
Revista de Chimie,
Volume 68, Issue 12,
2017,
Pages 2922-2924,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.12.6007.
(https://revistadechimie.ro/Articles.asp?ID=6007)
Keywords: phenolic compounds from grapes; polyphenols; metabolites; tannins; chromatographic system

RIS
TY - JOUR
T1 - Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard
A1 - Ignat, Gabriela
A2 - Colibaba, Cintia
A3 - Costuleanu, Carmen Luiza
A4 - Timofte, Andreea Alexandra
A5 - Sandu, Ion
A6 - Moraru, Ioan
A7 - Ungureanu, George
A8 - Bejinariu, Costica
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 12
SP - 2922
EP - 2924
UR - https://doi.org/10.37358/RC.17.12.6007
KW - phenolic compounds from grapes
KW - polyphenols
KW - metabolites
KW - tannins
KW - chromatographic system
ER -

BibTex
@article{RevCh2017P2922,
author = {Ignat Gabriela and Colibaba Cintia and Costuleanu Carmen Luiza and Timofte Andreea Alexandra and Sandu Ion and Moraru Ioan and Ungureanu George and Bejinariu Costica},
title = {Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard},
journal = {Revista de Chimie},
volume = {68},
number = {12},
pages = {2922-2924},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.12.6007},
url = {https://revistadechimie.ro/Articles.asp?ID=6007}
}

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