Evaluación de la capacidad antioxidante en vinos tintos y sus respectivos mostos
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Date
2012
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Universidad de Concepción
Abstract
En ésta tesis se determinó la capacidad antioxidante presente en mostos de las variedades de uva País, Cabernet Sauvignon y Syrah y se comparó con la obtenida en su vino correspondiente, los cuales provienen de la vinificación de mismos mostos de la misma cosecha.
El análisis se realizó a través de los tests de capacidad antioxidante DPPH* y ABTS*, obteniéndose como resultado para ambos tests, que la capacidad antioxidante es más alta en los vinos que en los mostos. Se evaluó además la concentración de polifenoles, antocianos y flavonoides presentes en cada muestra de mosto y vino, obteniéndose también niveles más altos de estas sustancias en vinos que en mostos.
Además se realizó una caracterización preliminar de cada variedad de mosto y vino correspondiente a pH, sólidos solubles, SO2 total y libre, acidez total y volátil y grado alcohólico, encontrándose que las muestras analizadas se encuentran dentro de los rangos exigidos para la comercialización de los productos.
In the present thesis the antioxidant capacity of musts of grape varieties País, Cabernet Sauvignon and Syrah was determined and compared with the corresponding wine, as the result of fermentation of these musts. Analysis was performed using the antioxidant capacity DPPH* and ABTS* tests with higher antioxidant capacity for wines in comparison with musts. Concentration of polyphenols, anthocyanins and flavonoids present in each must and wine sample was measured with higher levels of these substances in wines than in musts. An initial characterization of each must and wine variety was done, corresponding to pH, soluble solids, total and free SO2, total and volatile acidity and alcoholic content, showing that the samples are within the ranges required for the commercialization of these products.
In the present thesis the antioxidant capacity of musts of grape varieties País, Cabernet Sauvignon and Syrah was determined and compared with the corresponding wine, as the result of fermentation of these musts. Analysis was performed using the antioxidant capacity DPPH* and ABTS* tests with higher antioxidant capacity for wines in comparison with musts. Concentration of polyphenols, anthocyanins and flavonoids present in each must and wine sample was measured with higher levels of these substances in wines than in musts. An initial characterization of each must and wine variety was done, corresponding to pH, soluble solids, total and free SO2, total and volatile acidity and alcoholic content, showing that the samples are within the ranges required for the commercialization of these products.
Description
Tesis presentada para optar al título de Ingeniero Agroindustrial
Keywords
Compuestos fenólicos, Antocianinas, Flavonoides