TY - JOUR
T1 - Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality
AU - Granato, Daniel
AU - Katayama, Flávia Chizuko Uchida
AU - De Castro, Inar Alves
PY - 2011/11/15
Y1 - 2011/11/15
N2 - In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and characterised in relation to their phenolic composition. ORAC and DPPH assays were assessed to determine the antioxidant activity, and sensory analysis was conducted by seven professional tasters using the Wine & Spirits Education Trust's structured scales. The use of multivariate statistical techniques allowed the identification of wines with the best combination of sensory characteristics, price and antioxidant activity. The most favourable varieties were Malbec, Cabernet Sauvignon, and Syrah produced in Chile and Argentina. Conversely, Pinot Noir wines displayed the lowest sensory characteristics and antioxidant activity. These results suggest that the volatile compounds may be the main substances responsible for differentiating red wines on the basis of sensory evaluation.
AB - In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and characterised in relation to their phenolic composition. ORAC and DPPH assays were assessed to determine the antioxidant activity, and sensory analysis was conducted by seven professional tasters using the Wine & Spirits Education Trust's structured scales. The use of multivariate statistical techniques allowed the identification of wines with the best combination of sensory characteristics, price and antioxidant activity. The most favourable varieties were Malbec, Cabernet Sauvignon, and Syrah produced in Chile and Argentina. Conversely, Pinot Noir wines displayed the lowest sensory characteristics and antioxidant activity. These results suggest that the volatile compounds may be the main substances responsible for differentiating red wines on the basis of sensory evaluation.
KW - Antioxidants
KW - Chemometrics
KW - Cluster analysis
KW - Flavonoids
KW - Phenolic composition
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=79960030542&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2011.04.085
DO - 10.1016/j.foodchem.2011.04.085
M3 - Article
AN - SCOPUS:79960030542
SN - 0308-8146
VL - 129
SP - 366
EP - 373
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -
