Phenolic and saccharide content in South American red wines

What is it about?

The polyphenols in wine are well known for their antioxidant properties and their positive effects on human health. The study presents a characterization of total antioxidant activity, the phenolic content, main saccharides, and resveratrol in South American red wines. In addition, this study evaluates differences occur in the chemical composition of wines produced at different altitudes over the antioxidant capacity and resveratrol.

Featured Image

Photo by Tim Mossholder on Unsplash

Photo by Tim Mossholder on Unsplash

Why is it important?

The importance of the work lies in the lack of information about the phenolic content and the antioxidant activity of the South American wines, the results showed, that the so-called high altitude wines contributed to a greater antioxidant activity due to the ultraviolet radiation that these vineyards suffer during their growth, as well as other factors. In addition, the study provides new data on the chemical composition of South American wines. In this way, the results may give way to future research on the importance of phenolic and saccharide content in red wines of grapes growing at high altitude above sea level, and the relationship that may have with the aggregation of polyphenols due to their influence on the organoleptic attributes. The aggregation of polyphenols and their precipitation during storage is an unresolved problem that affects the sensory perception of wine. That is why the proper handling of this information can lead to improving the quality of the wine, as well as its beneficial properties for health.

Perspectives