Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines. Issue 7 (1st June 2021)

• Record Type: Journal Article
• Authors: Núñez, Lázaro; Serratosa, María P.; Godoy, Ana; Fariña, Laura; Dellacassa, Eduardo; Moyano, Lourdes
• Is Part Of: Food science & nutrition. Volume 9:Issue 7(2021)
• Page Start: 3673
• Page End: 3682
• Publication Date: 2021-06-01
• Subjects: amino acids -- antioxidant capacity -- Cuba -- grape wine -- mineral elements -- rice wine -- tropical fruit wine; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2328
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1. Abstract : Physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of 10 Cuban wines elaborated from different raw materials.