Effects of Long-Term Storage on the Chemical Composition, Antioxidant Activity, Free Amino Acid and Phenolic Profile of Traditional Vino Cotto.

Paweł Hanus, Anna Bawoł-Król, Natalia Szarek, Przymysław Horeczy, Grażyna Jaworska

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 authors.

Paweł HanusDepartment of Food Technology and Human Nutrition, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland.ORCID 0000-0002-5859-9023

Anna Bawoł-KrólDepartment of Food Technology and Human Nutrition, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland.

Natalia SzarekDoctoral School of the University of Rzeszów, University of Rzeszów, Rejtana 16C Street, 35-959 Rzeszów, Poland.ORCID 0000-0002-8270-1200

Przymysław HoreczyDepartment of Food Technology and Human Nutrition, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland.

Grażyna JaworskaDepartment of Food Technology and Human Nutrition, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Although vino cotto is a traditional Italian cooked wine, its chemical evolution during long-term maturation remains poorly characterized. This study evaluated the physicochemical composition, phenolic profile, free amino acids, antioxidant activity, and color parameters of vino cotto from Abruzzo aged for 3, 15, and 40 years, using Trebbiano d'Abruzzo as a reference wine. Samples differing in the age of the vino cotto were characterized by marked differences in alcohol content, organic acids, sugars, total polyphenols, anthocyanins, and antioxidant activity. The total polyphenol content ranged from 0.96 to 1.56 g GAE/L, and the ABTS

Indexed as

Amino AcidsAntioxidantsFood StoragePhenolsWineAnthocyaninsPolyphenolsAmino AcidsAnthocyaninsAntioxidantsPhenolsPolyphenolsanthocyaninsbrowning indexCIE L*a*b*cooked wineMaillard reactionsugar profilevino cotto

Identifiers

PMID42796555

DOI10.3390/molecules31183268

PMCPMC13609391

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.