ArticleMolecules (Basel, Switzerland)2023
Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Trial
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Nutritional and phytochemical properties of Pakhoi a traditional fermented beverage from Uttarakhand, India.Scientific reports · 2026Article
- Unveiling potent xanthine oxidase inhibitors in two Balanophora spp. using machine learning-based virtual screening and molecular docking approach.Scientific reports · 2025Article
- Effect of Wine Yeast (Foods (Basel, Switzerland) · 2025Article
- Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic.Food chemistry: X · 2024Article
- Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components.Foods (Basel, Switzerland) · 2023Article
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8 authors.
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Abstract
Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols.
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