Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.

ABSTRACT: This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and hot maceration (50 °C; 48 h), followed by the 13-day (CS15; C15; H15) and 28-day (C30; H30) period, considering fermentation/maceration and extended post-fermentative maceration, were conducted. In CS15, the saignée procedure was applied before fermentation/maceration. After maceration, the separation of by-products was performed, followed by lyophilization and solid-liquid extraction. Then, individual phenols were analyzed using high-performance liquid chromatography (HPLC), and total phenolic content (TPC) and antioxidant activity (FRAP) were a

SUBMITTER: Radeka S 

PROVIDER: S-EPMC11545498 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature