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Molecules 2017, 22(5), 726; doi:10.3390/molecules22050726

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China
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Author to whom correspondence should be addressed.
Academic Editors: Paul Smith, David Jeffery and Derek J. McPhee
Received: 12 February 2017 / Revised: 26 April 2017 / Accepted: 28 April 2017 / Published: 3 May 2017
(This article belongs to the Collection Wine Chemistry)
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Abstract

The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must. View Full-Text
Keywords: copper; wine; phenolic compounds; color; antioxidant activity; HPLC; CIELAB copper; wine; phenolic compounds; color; antioxidant activity; HPLC; CIELAB
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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).

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Sun, X.; Ma, T.; Han, L.; Huang, W.; Zhan, J. Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine. Molecules 2017, 22, 726.

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