Abstract:
Were characterized in relation to the antioxidant and chromatic
properties the red wines processing from Sangiovese grapes variety
harvested in 2005. In this sense was determined the total antioxidant
capacity, total polyphenols content, as the main chromatic characteristics
resulted after red wines color analysis: monomeric anthocyanin pigment,
fraction of color due to polymeric, monomeric and copigmented
anthocyanins, color intensity, tonality, the hue, “chemical age” and the
degree of pigments coloration. Total antioxidant capacity it was determined
by FRAP method (expressed as mM Fe2+/L). The polyphenols content it was
determined by Folin-Ciocalteu method (expressed such as mM acid gallic/L).
The chromatic parameters were obtained by standardized method and
Glories method; monomeric antocyanins it was calculated by differential pH
method and color composition by Boulton method. From the obtained data, it
can be was observed that pigments structure reflect exactly the chromatic
properties of analyzed red wines. For all Sangiovese red wines it was
obtained the red shade and the chromatic structure was equilibrated. The
values of color intensity were in the range 5.6-7.6, tonality between 0.89-
0.95, and the values for monomeric anthocyanins content were situated
between 41-85 mg/L. The fraction of color due to polymeric pigment was in
the range 73-90%, fraction of color due to copigmented anthocyanins 6.5-
15% and the fraction of color due to free anthocyanins between 4-12%. The
chemical ages was characterized by two indices that give a measure of the
extent to which polymeric pigments have replaced monomeric anthocyanins
during the wine evolution. The degree of pigments coloration gives a
measure of the amount of pigment in the colored form (for our case, this
parameter present the values in the range 74-94%). The values for total
antioxidant capacity were situated between 14-15.5 mM Fe2+/L, the values
for polyphenols between 10-13 mM gallic acid/L. The total antioxidant
capacity has the same direction of evolution with polyphenols content. It was
observed a linear correlation between antioxidant capacity and total
polyphenols content (the correlation coefficient is R=0.98635)
