Quality characteristics of Kotsifali and Mandilari variety wines as indigenous varieties of the Cretan land

Abstract

Wine is undoubtedly a key element of the traditional Mediterranean diet and Greek culture. In recent years, mainly internationally, there have been many studies investigating the potential beneficial effects of wine consumption, especially red, on human health. Many interpretations have been made regarding antioxidants and especially their phenolic content and their potential protective effect in many pathological conditions, such as cardiovascular disease and cancer. In this work two different varieties of wines were studied, of which both are red. The selection of the areas was based on criteria such as the development of wine activity in the specific areas in the past, but also mainly today. The parameters measured in the wines were their content of total phenols by the Folin Ciocalteau method, and the measurement of their antioxidant capacity by the methods DPPH and ABTS internationally known as TEAC (Trolox Equivalent Antioxidant Capacity). The total phenol content in the red wines analyzed ranges from 4,312.96 mgGAE / L to 2,160.97 mgGAE / L. The antioxidant capacity of the DPPH method ranged from 18.68 mM Trolox / L to 10 mM Trolox / L in red wines. The antioxidant capacity with the ABTS method ranged from 25.12 mM Trolox / L to 10.89 mM Trolox / L respectively in red wines. From the above results, it is proved that the antioxidant capacity of each wine is correlated with their content of total phenols.