ArticleMolecules (Basel, Switzerland)2026
Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine.Foods (Basel, Switzerland) · 2026Article
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4 authors.
Funding
Abstract
Wine is a rich source of biologically active compounds, particularly polyphenols, which exhibit antioxidant and antiradical properties. The objective of this study was to optimize the vinification procedures of Polish wines from the hybrid white grape cv. 'Johanniter' and red grape cv. 'Regent', grown in the temperate climate of central Europe, by applying different skin maceration times: 4, 8, 12, 16, and 20 days. The wines were compared for their basic oenological characteristics and polyphenolic (UHPLC-MS) content as well as their antioxidant (FRAP test) and antiradical (DPPH test, ORAC-fl and EPR spectroscopy) capacities. Both wines demonstrated a substantial increase in their total phenolic content and antioxidant and antiradical capacities after a 4-day maceration; further treatment did not lead to considerable enrichment in bioactive compounds. Scavenging activities against nitroxyl radicals and DPPH were divergent for the tested wines and depended on the analytical method applied, which indicated distinct molecular mechanisms. In turn, the activity of peroxyl radical scavengers, antioxidant capacity, and the total content of phenolics were higher in all the red wine samples. The antioxidant and antiradical properties of the examined wines were comparable or even exceeded those determined for most wines produced in regions with a rich winemaking tradition.
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