Advanced search
Publication Cover
International Journal of Wine Research Volume 1, 2009 - Issue
Journal homepage
273
Views
49
CrossRef citations to date
0
Altmetric
Review

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Jaromír LachmanDepartment of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech RepublicCorrespondence[email protected]
,
Miloslav ŠulcDepartment of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
,
Katerina FaitováDepartment of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
&
Vladimír PivecDepartment of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
Pages 101-121 | Published online: 10 Mar 2009

Citations (49)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (3)

Anna Maria Girelli, Chiara Mele, Lucilla Salvagni & Anna Maria Tarola. (2015) Polyphenol Content and Antioxidant Activity of Merlot and Shiraz Wine. Analytical Letters 48:12, pages 1865-1880.
Read now
Sheikh M Basha, Hemanth KN Vasanthaiah, Devaiah M Kambiranda, Kokila Easwaran & Gilbert Queeley. (2012) Genetic variation in sugar composition among muscadine, Florida hybrid bunch and bunch grape genotypes. International Journal of Wine Research 4, pages 15-23.
Read now
Philip A Norrie. (2009) Guest Editorial: Resveratrol-enhanced wine. International Journal of Wine Research 1, pages 187-188.
Read now

Articles from other publishers (46)

Damla YÜKSEL KÜSKÜ & Hande TAHMAZ KARAMAN. (2023) Kırmızı Şaraplarda Antioksidan Kapasite ile Toplam Fenolik Bileşik ve Toplam Monomerik Antosiyanin Düzeylerinin İlişkileriRelationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26:4, pages 743-753.
Crossref
Giulia Leni, Elia Romanini, Terenzio Bertuzzi, Alessio Abate, Letizia Bresciani, Milena Lambri, Margherita Dall’Asta & Mario Gabrielli. (2023) Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods 12:6, pages 1196.
Crossref
Amira Richane, Ben Mansour Rim, Megdiche wided, Ksouri Riadh, Attia Khaoula, Moujahed Nizar & Ben Ismail Hanen. (2022) Variability of phenolic compounds and antioxidant activities of ten Ceratonia siliqua L. provenances. Biochemical Systematics and Ecology 104, pages 104486.
Crossref
Ayse Neslihan Dundar, Aycan Cinar, Seda Altuntas, Neslihan Ulubayram, Gokce Taner, Adnan Fatih Dagdelen, Huseyin Demircan & Rasim Alper Oral. (2022) The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage. Journal of the Science of Food and Agriculture 102:12, pages 5502-5511.
Crossref
Gia Toan Vo, Ziyao Liu, Osbert Chou, Biming Zhong, Colin J. Barrow, Frank R. Dunshea & Hafiz A.R. Suleria. (2022) Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities. Food Bioscience 47, pages 101644.
Crossref
Dušica Ćirković, Saša Matijašević, Bratislav Ćirković, Darko Laketić, Zoran Jovanović, Boban Kostić, Zoran Bešlić, Milica Sredojević, Živoslav Tešić, Tijana Banjanac & Uroš Gašić. (2022) Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.). Horticulturae 8:4, pages 296.
Crossref
Maritza BARRIGA-SÁNCHEZ & María ROSALES-HARTSHORN. (2022) Effects of subcritical water extraction and cultivar geographical location on the phenolic compounds and antioxidant capacity of Quebranta (Vitis vinifera) grape seeds from the Peruvian pisco industry by-product. Food Science and Technology 42.
Crossref
Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková & Marcin Kozak. (2021) Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 10:11, pages 2766.
Crossref
Cecilia Martínez, Juan Luis Valenzuela & Manuel Jamilena. (2021) Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops. Antioxidants 10:6, pages 894.
Crossref
Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Maria Dimopoulou, Costas Bouyioukos & Yorgos Kotseridis. (2021) Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability 13:11, pages 5802.
Crossref
Lenka Sochorova, Bozena Prusova, Martina Cebova, Tunde Jurikova, Jiri Mlcek, Anna Adamkova, Sarka Nedomova, Mojmir Baron & Jiri Sochor. (2020) Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers. Molecules 25:22, pages 5311.
Crossref
Adriana Skendi, Maria Papageorgiou & Stefanos Stefanou. (2020) Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece. Foods 9:11, pages 1607.
Crossref
Semih Tangolar, Serpil Tangolar, Metin Turan & Fadime Ateş. (2020) Determination of Phytochemical and Mineral Contents of Seeds from ‘Semillon’ and ‘Carignane’ Wine Grape Cultivars Grown Under Different Irrigation ConditionsBestimmung der Gehalte an biotochemischen und mineralischen Inhaltsstoffen in Samen der Weintraubensorten ‘Semillon’ und ‘Carignane’ in Abhängigkeit von verschiedenen Bewässerungsbedingungen. Erwerbs-Obstbau 62:S1, pages 115-123.
Crossref
Sabina Bednarska, Aneta Dabrowa, Joanna Kisala & Idalia Kasprzyk. (2019) Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region. Czech Journal of Food Sciences 37:4, pages 252-259.
Crossref
Lijun Nan, Xiaofang Zhang, Yingxue Zhong, Changwei Cui, Na Ning, Chengdong Xu, Yashan Li & Jing Huang. (2019) Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon. Journal of Food Quality 2019, pages 1-11.
Crossref
Serpil Tangolar, Metin Turan, Semih Tangolar & Fadime Ateş. (2019) Evaluation of amino acid contents and enzyme activities of seeds from Semillon and Carignane wine grape cultivars grown under different irrigation conditions. Scientia Horticulturae 251, pages 181-188.
Crossref
Maria Tsevdou, Eugenio Aprea, Emanuella Betta, Iuliia Khomenko, Daniel Molitor, Franco Biasioli, Claire Gaiani, Flavia Gasperi, Petros Taoukis & Christos Soukoulis. (2019) Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. Food and Bioprocess Technology 12:4, pages 665-680.
Crossref
Lukáš Snopek, Jiří­ Mlček, Vlastimil Fic, Irena Sytařová & Soňa Škrovánková. (2019) Natural fruit beverages fortified by biologically active substances of grape vines. Potravinarstvo Slovak Journal of Food Sciences 13:1, pages 167-173.
Crossref
N. A. Hasona. (2018) Grape seed extract attenuates dexamethasone‐induced testicular and thyroid dysfunction in male albino rats. Andrologia 50:5.
Crossref
Barrington RD, Manning RJ, Walker N & Cadagan D. (2018) The protective effects of red wine and green tea on lipid peroxidation in long chain marine polyunsaturated fatty acids during high temperature cooking and long term frozen storage. Journal of Diabetes, Metabolic Disorders & Control 5:2, pages 64-72.
Crossref
Mehmet GÜLCÜ & Figen DAĞLIOĞLU. (2018) KIRMIZI ÜZÜM SUYU ÜRETİM SÜRECİNDE RESVERATROL MİKTARI VE BİYOAKTİF ÖZELLİKLERDE MEYDANA GELEN DEĞİŞİMLERCHANGES IN RESVERATROL CONTENT AND BIOACTIVE PROPERTIES DURING PRODUCTION PROCESS OF RED GRAPE JUICE. Gıda 43:2, pages 321-332.
Crossref
Lukáš Snopek, Jiří­ Mlček, Vlastimil Fic, Irena Hlaváčová, Soňa Škrovánková, Miroslav Fisera, Helena Velichová & Monika Ondrášová. (2018) Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative. Potravinarstvo Slovak Journal of Food Sciences 12:1, pages 180-185.
Crossref
Jordi Ballester, Mathilde Magne, Perrine Julien, Laurence Noret, Maria Nikolantonaki, Christian Coelho & Régis Gougeon. (2018) Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines. Beverages 4:1, pages 19.
Crossref
H.B. Kobi, M.C. Martins, P.I. Silva, J.L. Souza, J.C.S. Carneiro, F.F. Heleno, M.E.L.R. Queiroz & N.M.B. Costa. (2018) Organic and conventional strawberries: nutritional quality, antioxidant characteristics and pesticide residues. Fruits 73:1, pages 39-47.
Crossref
Urszula Tylewicz, Małgorzata Nowacka, Beatriz Martín-García, Artur Wiktor & Ana Maria Gómez Caravaca. 2018. Polyphenols: Properties, Recovery, and Applications. Polyphenols: Properties, Recovery, and Applications 135 175 .
Savvas Constantinou, Ana Maria Gómez-Caravaca, Vlasios Goulas, Antonio Segura-Carretero & George A. Manganaris. (2017) Metabolic fingerprinting of must obtained from sun-dried grapes of two indigenous Cypriot cultivars destined for the production of ‘Commandaria’: A protected destignation of origin product. Food Research International 100, pages 469-476.
Crossref
Luíza M.G. Dalagnol, Lucas Dal Magro, Vitória C.C. Silveira, Eliseu Rodrigues, Vitor Manfroi & Rafael C. Rodrigues. (2017) Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds. Food and Bioproducts Processing 105, pages 197-204.
Crossref
Morena Gabriele, Chiara Gerardi, Vincenzo Longo, Jeannette Lucejko, Ilaria Degano, Laura Pucci & Valentina Domenici. (2016) The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties. LWT - Food Science and Technology 72, pages 310-316.
Crossref
Ján Mezey, Peter Czako, Ivana Mezeyová, Daniel Bajčan & Radoslav Kobolka. (2016) Change of selected antioxidant parameters of red wines during maturation. Czech Journal of Food Sciences 34:4, pages 356-361.
Crossref
Arianna Di Lorenzo, Nora Bloise, Silvia Meneghini, Antoni Sureda, Gian Tenore, Livia Visai, Carla Arciola & Maria Daglia. (2016) Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials. Materials 9:5, pages 316.
Crossref
Eduarda Fernandes, Marisa Freitas, Renan C. Chisté, Elena Falqué & Herminia Domínguez. 2016. Oxidative Stress and Antioxidant Protection. Oxidative Stress and Antioxidant Protection 389 402 .
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm & Milan Houška. (2016) Cross-correlation of quality parameters of musts and wines enriched with lignans. Czech Journal of Food Sciences 34:1, pages 24-31.
Crossref
Priscilla Pereira de Toledo Espindola, Paola dos Santos da Rocha, Carlos Alexandre Carollo, Wanderlei Onofre Schmitz, Zefa Valdivina Pereira, Maria do Carmo Vieira, Edson Lucas dos Santos & Kely de Picoli Souza. (2016) Antioxidant and Antihyperlipidemic Effects of Campomanesia adamantium O. Berg Root . Oxidative Medicine and Cellular Longevity 2016, pages 1-8.
Crossref
Claudio Cassino, Valentina Gianotti, Federica Bonello, Christos Tsolakis, Maria Carla Cravero & Domenico Osella. (2016) Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability. Journal of Chemistry 2016, pages 1-8.
Crossref
Young-Hyun Kim, Myoung Cho, Dan-Bi Kim, Gi-Hae Shin, Jin-Ha Lee, Jong Lee, Sun-Ok Park, Sang-Jong Lee, Hyun Shin & Ok-Hwan Lee. (2015) The Antioxidant Activity and Their Major Antioxidant Compounds from Acanthopanax senticosus and A. koreanum. Molecules 20:7, pages 13281-13295.
Crossref
Miriam Moreno-Montoro, Manuel Olalla-Herrera, Rafael Gimenez-Martinez, Miguel Navarro-Alarcon & José A. Rufián-Henares. (2015) Phenolic compounds and antioxidant activity of Spanish commercial grape juices. Journal of Food Composition and Analysis 38, pages 19-26.
Crossref
Andreas Lesch, Fernando Cortés-Salazar, Véronique Amstutz, Philippe Tacchini & Hubert H. Girault. (2015) Inkjet Printed Nanohydrogel Coated Carbon Nanotubes Electrodes For Matrix Independent Sensing. Analytical Chemistry 87:2, pages 1026-1033.
Crossref
Antonietta Baiano, Gabriella Varva, Antonio De Gianni, Ilaria Viggiani, Carmela Terracone & Matteo Alessandro Del Nobile. (2014) Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines. Food Chemistry 146, pages 226-233.
Crossref
Eduardo Lissi, Ana Maria Campos, Cristian Calderón, Sergio Lobato & Camilo López-Alarcón. 2014. Processing and Impact on Antioxidants in Beverages. Processing and Impact on Antioxidants in Beverages 69 76 .
Antonietta Ruggiero, Sara Vitalini, Nedda Burlini, Silvana Bernasconi & Marcello Iriti. (2013) Phytosterols in grapes and wine, and effects of agrochemicals on their levels. Food Chemistry 141:4, pages 3473-3479.
Crossref
Esra Capanoglu, Ric C.H. de Vos, Robert D. Hall, Dilek Boyacioglu & Jules Beekwilder. (2013) Changes in polyphenol content during production of grape juice concentrate. Food Chemistry 139:1-4, pages 521-526.
Crossref
Vanda Pereira, Francisco Albuquerque, Juan Cacho & José Marques. (2013) Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study. Molecules 18:3, pages 2997-3017.
Crossref
Lorentz Jäntschi, Radu E. Sestraş & Sorana D. Bolboacă. (2013) Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring. Computational and Mathematical Methods in Medicine 2013, pages 1-7.
Crossref
Violeta Ivanova, Marina Stefova, Borimir Vojnoski, Ágnes Dörnyei, László Márk, Violeta Dimovska, Trajče Stafilov & Ferenc Kilár. (2011) Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening. Food Research International 44:9, pages 2851-2860.
Crossref
Sara Vitalini, Claudio Gardana, Alessandro Zanzotto, Paolo Simonetti, Franco Faoro, Gelsomina Fico & Marcello Iriti. (2011) The presence of melatonin in grapevine (Vitis vinifera L.) berry tissues. Journal of Pineal Research 51:3, pages 331-337.
Crossref
Sara Vitalini, Claudio Gardana, Alessandro Zanzotto, Gelsomina Fico, Franco Faoro, Paolo Simonetti & Marcello Iriti. (2011) From vineyard to glass: agrochemicals enhance the melatonin and total polyphenol contents and antiradical activity of red wines. Journal of Pineal Research 51:3, pages 278-285.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.