Analysis of physical and chemical index and antioxidant activity of different varieties of dry red wine in Yantai producing area

doi:10.14088/j.cnki.issn0439-8114.2026.01.023

Abstract

Abstract: In order to investigate the differences in physicochemical indexes and antioxidant activity of different varieties of dry red wine in Yantai producing area, four different varieties of dry red wine produced in Yantai, including Cabernet Sauvignon, Cabernet Gernischt, Syrah and Cabernet Franc, were selected as the research objects,and the antioxidant activity of different dry red wines was studied by using the ABTS free radical scavenging ability, DPPH free radical scavenging ability, and potassium ferricyanide reduction capacity as the indexes of antioxidant activity in vitro. Multiple physicochemical parameters including total phenols, pH, titratable acidity, and total sugar were also measured, and their correlation was analyzed. The results showed that the content of total phenol was negatively correlated with pH (P<0.01), and positively correlated with DPPH free radical scavenging rate and fructose content (P<0.05). pH exhibited a significant negative correlation with both DPPH scavenging rate and fructose content (P<0.05). Titratable acidity showed a significant positive correlation with density (P<0.05),but a significant negative correlation with ethanol content (P<0.05). Malic acid demonstrated significant positive correlations with glycerol and gluconic acid (P<0.05). Total sugar showed a significant positive correlation with fructose (P<0.05) and a significant negative correlation with flavonoid content (P<0.05), while fructose also exhibited a significant negative correlation with flavonoid content (P<0.05). Among various antioxidant parameters, the ABTS free radical scavenging capacity and potassium ferricyanide reducing power showed no significant correlation with physicochemical indicators (P>0.05), nor did they exhibit significant correlations among themselves (P>0.05). The results indicated that total polyphenol content directly correlated with red wine’s antioxidant capacity in this study, while the pH and fructose content indirectly influenced wine’s antioxidant capacity through their effects on total polyphenol content.

Key words: Yantai production area, grape variety, dry red wine, antioxidant

CLC Number:

TS262.6

LI Xin-wei, KONG Wei-fu, SHA Kun. Analysis of physical and chemical index and antioxidant activity of different varieties of dry red wine in Yantai producing area[J]. HUBEI AGRICULTURAL SCIENCES, 2026, 65(1): 137-143.

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