Determination of polyphenolic complex in wines by electrochemical methods and using the enzymes tyrosinase and laccase |
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Authors: | Shleev S V Chekanova S A Koroleva O V Stepanova E V Telegin Iu A Sen'kina Z E |
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Affiliation: | Bach Institute of Biochemistry, Russian Academy of Sciences. Leninskii pr. 33, Moscow, 119071 Russia. |
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Abstract: | Several red wines were studied to find a correlation between physicochemical parameters characterizing the antioxidant status of wine and total content of phenols in samples. The content of dissolved oxygen (its value varied from 0.75 to 3.28 mg/ml), pH (3.10-3.63), redox potential (-186 to -106 mV), mass concentration of free and total sulfur dioxide (10-30 and 36-200 mg/dm3, respectively), absorption spectra, and total phenol content were determined. The wines fell into two main groups-with a relatively low (1850-2050 mg/dm3) and high (2300-2900 mg/dm3) contents of polyphenols. It was demonstrated that physicochemical parameters (except for the content of sulfur dioxide) correlate with the total phenol content in the wines studied. |
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