DETERMINATION OF POLYPHENOLS, FLAVONOIDS AND ANTHOCYANINS IN MAVRUD WINE FROM THE HARMANLI REGION. COMPARISON WITH OTHER INVESTIGATED MAVRUD WINES

被引：0

作者：

Lazarova, Madlena ^{[1
]}

Yankov, Dragomir ^{[1
]}

机构：

[1] Bulgarian Acad Sci, Inst Chem Engn, Akad G Bonchev St,Bl 103, Sofia 1113, Bulgaria

来源：

COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES | 2024年 / 77卷 / 10期

关键词：

red wine; Mavrud variety; phenolics; flavonoids; anthocyanins; CABERNET-SAUVIGNON; COLOR; GRAPES;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Native red wine of the Mavrud variety (Harmanli region) was assayed for its phenolic, flavonoid and anthocyanin contents. Total phenolics, flavonoids and anthocyanins of the wine samples were determined by the Folin-Ciocalteu method, the aluminium complexation assay, and the modified method of Ribe<acute accent>reau-Gayon and Stonestreet, respectively. Total phenolic content was determined to be 2990 mg GAE/L, total flavonoid content was 1020 mg CE/L, and the anthocyanin content - 122 mg ME/L. The comparison of the results with those found for other investigated Mavrud wines revealed up to three and two times differences in the phenolic and anthocyanin contents, respectively, while the amount of flavonoids was almost equal.

引用

页码：1433 / 1439

页数：7