Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine

Abstract

In this study, oak barrels, glazed pottery altars, unglazed pottery altars, and stainless-steel tanks were selected as aging containers for red wine, and phenolic compounds and antioxidant activity were analyzed and compared. The color of red wine in unglazed pottery altars and glazed pottery altars changed to brick red and brownish yellow, respectively; the color of red wine in oak barrels did not change significantly; and color retention was best in stainless-steel tanks. The total content of anthocyanins and nonanthocyanin phenolic compounds was higher in the unglazed pottery altar group (227.68 mg/L and 288.88 mg/L, respectively) than in the oak barrel group (209.46 mg/L and 273.42 mg/L), the stainless-steel tank group (221.92 mg/L and 213.23 mg/L), or the glazed pottery altar group (74.71 mg/L and 204.43 mg/L). After aging, DPPH (1,1-diphenyl-2-picrylhydrazine free radical scavenging ability), I confirm. (ABTS+ free radical scavenging ability), and FRAP (a ferric ion-reducing antioxidant power reduction of Ion Ability) were decreased by 8.8%, 0.5%, and 17.1%, respectively, in the unglazed pottery altar group; by 15.2%, 1.7%, and 19.5%, respectively, in the oak barrel group; by 18.0%, 1.8%, and 20.0%, respectively, in the stainless-steel tank group; and by 18.7%, 4.2%, and 34.9%, respectively, in the glazed pottery altar group. In conclusion, antioxidative ability decreased less in the unglazed pottery altar group than in the other three groups, indicating that unglazed pottery altars retain antioxidant components in red wine well.