Next Article in Journal
New Isoxazolidine-Conjugates of Quinazolinones—Synthesis, Antiviral and Cytostatic Activity
Next Article in Special Issue
Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide
Previous Article in Journal
Two New Pentacyclic Triterpene Saponins from the Leaves of Akebia trifoliata
Previous Article in Special Issue
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
Article Menu
Issue 7 (July) cover image

Export Article

Open AccessShort Note
Molecules 2016, 21(7), 960; doi:10.3390/molecules21070960

Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times

Consiglio per la ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Fruit Tree Research Centre; Via di Fioranello, 52-00134 Rome, Italy
Author to whom correspondence should be addressed.
Academic Editors: Susan E. Ebeler and Helene Hopfer
Received: 12 June 2016 / Revised: 13 July 2016 / Accepted: 15 July 2016 / Published: 22 July 2016
(This article belongs to the Collection Wine Chemistry)
View Full-Text   |   Download PDF [585 KB, uploaded 22 July 2016]   |  


Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that is currently being evaluated by local wine producers. In this study, colour properties (CIELab coordinates), bioactive compounds (total polyphenols and flavan-3-ols), HPLC-DAD phenolic acid profiles and in vitro biological activity of monovarietal Passerina del Frusinate white wines and the effect of different maceration times (0, 18 and 24 h) were evaluated based on these parameters. Results highlighted statistically significant differences for almost all analysed parameters due to a strong influence of the pre-fermentative skin contact time. The flavan content of macerated wines was six times higher than that of the control, while total polyphenols were 1.5 times higher. According to their phytochemical content, macerated wines showed the highest antiradical capacity tested by means of DPPH and ABTS+• assays. Besides, prolonged maceration resulted in a reduction of CIELab coordinates as well as of the content of phenolic substances and antiradical capacity. Among the phenolic acids analysed, the most abundant were vanillic acid and caffeic acid; the latter proved to be the most susceptible to degradation as a result of prolonged maceration. Passerina del Frusinate appears as a phenol-rich white wine with a strong antioxidant potential similar to that of red wines. View Full-Text
Keywords: antioxidants; phenolic acids; maceration; antiradical capacity antioxidants; phenolic acids; maceration; antiradical capacity

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Carbone, K.; Fiordiponti, L. Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times. Molecules 2016, 21, 960.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top