Bioactive compounds and antioxidant activity of wines from different currant cultivars

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Abstract
This work was aimed to investigate the bioactive compounds and antioxidant activity of wines from different currant cultivars. Currant fruits, black currant (Ribesnigrum Moravia CV.), red currant (R. rubrum Losan CV.) and white currant (R. rubrum Primus CV.), were collected from a fruit nursery in Modrice, Czech Republic in the year July 2015 and frozen at -18oC until used for further experiment. Black currant was crushed and the whole fruit was directly used for wine making, whereas only the juice of the red and white currents was used for wine making. Total soluble solid (TSS), titratable acidity (TA), and pH of the juice were determined. The TSS was adjusted to 20°Brix, and the TA of the juice was adjusted to 7.5 g/L. Then, the juice was transferred to fermentation bottles. After 12 days-fermentation, chemical composition (TSS, TA, pH, total SO2, bioactive compounds (total phenolic compounds (TPC) and total monomeric anthocyanin (TMA)) and antioxidant activity (DPPH and FRAP assays) were determined. The results showed that the black currant wine had the higher total soluble solid (15.80 Brix) followed by white currant wine (12.03°Brix) and red currant wine (8.40 °Brix), respectively. The white currant wine exhibited the highest titratable acidity (9.32 g anhydrous citric acid/ mL), whereas there was no significant difference in pH found for all currant wines (P>0.05). The optimum TSS and TA of white currant contributed to the highest alcohol content in white wine (11.6 %). However, the black currant wine provided the highest TPC, TMA and antioxidant activity (DPPH and FRAY assays). The wine with the higher TPC exhibited the higher antioxidant activity, indicating that the TPC is responsible for the antioxidant activity of the wine.

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