Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds

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dc.contributor.authorKostecka-Gugała, Anna
dc.contributor.authorStanula, Jacek
dc.contributor.authorŻuchowski, Jerzy
dc.contributor.authorKaszycki, Paweł
dc.date.accessioned2026-01-12T06:55:56Z
dc.date.available2026-01-12T06:55:56Z
dc.date.issued2026-01-03
dc.description.abstractWine is a rich source of biologically active compounds, particularly polyphenols, which exhibit antioxidant and antiradical properties. The objective of this study was to optimize the vinification procedures of Polish wines from the hybrid white grape cv. ‘Johanniter’ and red grape cv. ‘Regent’, grown in the temperate climate of central Europe, by applying different skin maceration times: 4, 8, 12, 16, and 20 days. The wines were compared for their basic oenological characteristics and polyphenolic (UHPLC–MS) content as well as their antioxidant (FRAP test) and antiradical (DPPH test, ORAC-fl and EPR spectroscopy) capacities. Both wines demonstrated a substantial increase in their total phenolic content and antioxidant and antiradical capacities after a 4-day maceration; further treatment did not lead to considerable enrichment in bioactive compounds. Scavenging activities against nitroxyl radicals and DPPH were divergent for the tested wines and depended on the analytical method applied, which indicated distinct molecular mechanisms. In turn, the activity of peroxyl radical scavengers, antioxidant capacity, and the total content of phenolics were higher in all the red wine samples. The antioxidant and antiradical properties of the examined wines were comparable or even exceeded those determined for most wines produced in regions with a rich winemaking tradition.
dc.description.sponsorshipThis research at the University of Agriculture in Krakow was subsidized by the Polish Ministry of Education and Science in 2025 within the discipline of biological sciences (A.K.-G., P.K.).
dc.identifier.citationMolecules, 2026, 31(1), 179
dc.identifier.doi10.3390/molecules31010179
dc.identifier.issn1420-3049
dc.identifier.urihttps://bc.iung.pl/handle/123456789/4636
dc.identifier.urihttps://www.mdpi.com/1420-3049/31/1/179
dc.language.isoen
dc.publisherMDPI
dc.subjecthybrid grapevine
dc.subjectantioxidant
dc.subjectantiradical
dc.subjectJohanniter
dc.subjectRegent
dc.subjectVitis vinifera
dc.subjectpolyphenol
dc.subjectUHPLC
dc.subjectORAC
dc.subjectEPR
dc.titleOptimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds
dc.typeArticle
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