Abstract:
This study was aimed to identify a source of antioxidants, compatible
with the composition of the wine in order to be used for obtaining an
antioxidant capacity of wines with a value of 4000 μmol Trolox/150 mL wine.
The optimal dose of the macerate was established on the basis of the
relationship between the dose of the macerate and total antioxidant capacity of
the wine. For the enriched wine the polyphenolic and sensorial profile was
established. The macerates of Aronia were made in wine and in synthetic wine
solution. The maceration in wine, at a rate of 7, 15 and 25% was performed at
room temperature. The total antioxidant capacity of wines was estimated using
the TEAC method. The relationship between the dose of added macerate and
total antioxidant capacity of the wine was linear and statistically. The lower
dose 7% of Aronia macerate didn’t modified the sensory profile and
polyphenolic content of wines, while average doses of 15, 25% had improved
the wines quality.
