The antioxidant capacity of negru aromat wines enriched with aronia macerate

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.