Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem

Authors:
  • SJSe-Hyun Jeong
    Se-Hyun Jeong
  • ECEun-Ha Chang
    Eun-Ha Chang
  • YHYoun-Young Hur
    Youn-Young Hur
  • SJSung-Min Jeong
    Sung-Min Jeong
  • JNJong-Chul Nam
    Jong-Chul Nam
  • SKSang-Wook Koh
    Sang-Wook Koh
  • ICIn-Myung Choi
    In-Myung Choi
Publisher website
Google Scholar
Abstract
This study investigated the phenolic compounds of must and wine supplemented with different concentrations (0% (no added stems), 1%, 2%, 3%, and 5%) of fruit stems during winemaking using Muscat Bailey A (MBA) grapes. The red color, and total anthocyanin, total polyphenol, and tannin contents of the must and wine significantly (p<0.05) increased with increasing added amounts of grape fruit stems, while the volatile acid content decreased with increasing added amounts of grape fruit stems. Catechin (8.16~23.08 mg/L), gallic acid (2.32~3.28 mg/L), trans-resveratrol (1.38~3.27 mg/L), and ferulic acid (1.51~1.59 mg/L) were detected in the must and wine via HPLC. The bioactive substance contents increased with increasing added amounts of grape fruit stems, except for ferulic acid. The DPPH IC50 activity was higher in the wine (12 mg/L) with 5% grape fruit stems than in ascorbic acid (67 mg/L). These results suggest that the fruit stems of MBA grapes can be used as functional materials for winemaking.

This publication has 28 references indexed in Scilit: