Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentation
![]() ![]() |
No, Jae-Duck
(Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Dae-Hyoung (Bae Sang Myun Brewery Co., Ltd.) Hwang, Young-Soo (Dept. of Horticulture, Chungnam National University) Lee, Sang-Han (Department of Food Science and Technology, Kyungpook National University) Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University) |
1 | Amous, A., D. Makris, and P. Kefalas. 2001. Effect of principal polyphenolic components in relation antioxidant characterics of aged red wines. J. Agric. Food Chem. 49: 5736-5742 DOI ScienceOn |
2 | Frankel, E. N., J. Kanner, J. B. German, E. Parks, and J. E. Kinsella. 1993. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet. 341: 454-457 DOI ScienceOn |
3 | Friedman, L. A. and A. W. Kimball. 1986. Coronary heart disease mortality and alcohol consumption in Framingham. Am. J. Epidemiol. 124: 481-489 DOI PUBMED |
4 | Kallithraka, S., I. Arvanitoyanins, A. El-zajouli, and P. Kefalas. 2001. The application of an improved method for trans-resveratrol to determine the origin of Greek red wines. Food Chem. 75: 355-363 DOI ScienceOn |
5 | Kanner, J., E. N. Frankel, R. Granit, B. German, and J. E. Kinsella. 1994. Natural antioxidants in grapes and wines. J. Agric. Food Chem. 42: 64-69 DOI |
6 | Koh, K. H., J. H. Lee, K. R. Yoon, S. Y. Choi, and K. L. Seo. 1998. Phenolic compounds of Korean red wine and their superoxide radical scavenging activity. Food Sci. Biotechnol. 7: 131-136 |
7 | Lu, Y. and F. L. Yeap. 1999. The polyphenol contituents of grape pomace. Food Chem. 65: 1-8 DOI ScienceOn |
8 | Meyer, A., O. Yi, D. Pearson, A. L. Waterhouse, and E. Frankel. 1997. Inhibition of human low density lipoprotein oxidation in relation to phenolic antioxidants in grape(Vitis Vinifera). J. Agric. Food Chem. 45: 1638-1643 DOI ScienceOn |
9 | Park, S. Y., J. S. Lee, K. W. Yu, N. S. Han, H. Lee, J. H. Koh, and K. S. Shin. 2006. Anti-complementary polysaccharides in grape wines, J. Food Sci. Nutr. 35: 1232-1236 과학기술학회마을 DOI |
10 | Teissedre, P. L., E. N. Frankel, A. L. Waterhouse, H. Peleg, and J. B. German. 1996. Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J. Sci. Food and Agric. 70: 55-61 DOI |
11 | Choi, Y. M., K. W. Yu, N. S. Han, J. H. Koh, and J. S. Lee. 2006. Antioxidant activities and antioxidant compounds of commercial red wines. J. Food Sci. Nutr. 35: 1286-1290 과학기술학회마을 DOI |
12 | Tsutomu, T. and K. Yokotsuka. 1999. Angiotensin I -converting enzyme inhibitory peptides from wine. Am. J. Enol. Vitic. 50: 65-68 |
13 | Yilmaz, Y. and R. T. Toledo. 2006. Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. J. Food Compost. Anal. 19: 41-48 DOI ScienceOn |
14 | Sato, M., N. Ramarathnam, Y. Suzuki, T. Ohkudo, M. Takeuchi, and H. Ochi. 1997. Superoxide radical scavenging activities of wines, and antioxidative properties of fractions recovered from merlot wine pomace. pp. 359. Food Factors for Cancer Prevention. Springer, Tokyo |
15 | AOAC. 1984. Official Methods Analysis (14th ed.). AOAC International press, Washington DC |
16 | Koeppen, B. H. and D. S. Basson. 1966. The anthocyanin pigments of Barlinka grapes. Phytochemistry. 5: 183-187 DOI ScienceOn |
17 | Serafini, M., A. Ghiselli, and A. Ferro-Luzzi. 1994. Red wine, tea, and antioxidants. Lancet. 344: 626 DOI ScienceOn |
18 | Husain, S. R., J. Cillard, and P. Cillard. 1987. Hydroxyl radical scavenging activity of Flavonoids. Phytochemistry. 26: 2489-2491 DOI ScienceOn |
19 | Lee, S. Y., K. H. Lee, K. S. Chang, and S. K. Lee. 2000. The changes of aroma in wine treated with reverse osmosis system. Korean J. Food Sci. Technol. 32: 17-24 |
20 | Chang, S. S., B. Osric-Matijasevic, O. A. H. Hsih, and C. L. Huang. 1977. Natural antioxidants from rosemary and sage. J. Food Sci. 42: 1102-1106 DOI |
21 | Lee, S. J., J. E. Lee, and S. S. Kim. 2004. Development of Korean red wines using various grape varieties and preference measurement. Korean J. Food Sci. Technol. 36: 911-918 과학기술학회마을 |
22 | Kim, J. H., S. H. Lee, N. M. Kim, S. Y. Choi, J. Y. Yoo, and J. S. Lee. 2000. Manufacture and physiological functionality of Korean traditional liquors by using dandelion (Taraxacum platycarpum). Korean J. Biotechnol. Bioeng. 28: 367-371 과학기술학회마을 |
23 | Renaud, S. and M. de Lorgeril. 1992. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet. 339: 1523-1526 DOI ScienceOn |
24 | Blois, M. S. 1958. Antioxidant determination by the use of stable free radical. Nature. 181: 1199-1200 DOI ScienceOn |
25 | Williams, R. L. and M. S. Elliot. 1997. Antioxidants in grapes and wine: Chemistry and health effects. pp. 150-173. In F. Shaihidi (ed.), Natural antioxidants: Chemistry, health effects and application. AOCS Press, Illinois |
26 | Landolfi, R., R. L. Mower, and M. Steiner. 1984. Modification of platelet function and arachidonic acid metabolism by bioflavonoids. Structure-activity relations. Biochem. pharmacol. 33: 1525-1530 DOI ScienceOn |
27 | Jayaprakasha, G. K., R. P. Singh, and K. K. Sakariah. 2001. Antioxidant activity of grape seed(Vitis vinifera) extracts on peroxidatin models in vitro. Food Chem. 73: 285-290 DOI ScienceOn |
28 | Kimura, Y., H. Ohminami, H. Okuda, K. Baba, M. Kozawa, and S. Arichi. 1983. Effects of stilbene components of roots of polygonum ssp. on liver injury in peroxidized oil-fed rats. Planta Med. 49: 51-54 DOI ScienceOn |
29 | Moroney, M. A., M. J. Alcaraz, R. A. Forder, F. Carey, and J. R. Hoult. 1988. Selectivity of neutrophil 5-lipoxygenase and cyclo oxygenase inhibition by an anti-inflammatory flavonoid glycoside and related aglycone flavonoids. J. Pharm. Pharmacol. 40: 787-792 DOI PUBMED |
30 |
No, J. D., E. N. Lee, D. H. Lee, J. P. Chun, S. H. Lee, and J. S. Lee. 2007. Cardiovascular functionalities and antidementia |
31 | Torel, J., J. Cillard, and P. Cillard. 1986. Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry. 25: 383-385 DOI ScienceOn |
32 | Kim, J. H., D. H. Lee, S. H. Lee, S. Y. Choi, and J. S. Lee. 2004. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, Yakju. J. Biosci. Bioeng. Jpn. 97: 24-28 DOI |
33 | Kinsella, J. E., E. Frankel, B. German, and J. Kanner. 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technol. 47: 85-89 |
34 | Kim, J. H., D, H. Lee, S. C. Jeong, K. S. Chung, and J. S. Lee. 2004. Characterization of antihypertensive angiotensin I-converting enzyme inhibitor from Saccharomyces cerevisiae. J. Microbiol. Biotechnol. 14: 1318-1323 |
35 | Shim, K. H., K. S. Kang, J. S. Choi, K. I. Seo, and J. S. Moon. 1994. Isolation and stability of anthocyanin pigments in peels. J. Food Sci. Nutr. 23: 279-286 과학기술학회마을 |
36 | Burkitt, M. J. and J. Duncan. 2000. Effects of trans-Resveratrol on Copper-Dependent Hydroxyl-Radical Formation and DNA Damage: Evidence for Hydroxyl-Radical Scavenging and a Novel, Glutathione-Sparing Mechanism of Action, Arch. Biochem. Biophys. 381: 253-263 DOI ScienceOn |
![]() |