BIOCHEMICAL CHARACTERIZATION OF WINE MADE WITH Vitis vilifulia L.

Abstract

The effect of different techniques on wine-making was determined, as well as their effect on the physical-chemical characteristics, such as antioxidant activity and phenolic compounds of red wine made with a wild grape (Vitis vilifulia L.). Three wines were analyzed from different areas in Guerrero, Mexico, called Vicario, Reyna and a witness made in the laboratory. The control wine presented higher concentration of tannins and abundant content of anthocyanins (4.5383 mg L^-1), total phenols (270.743 mg L^-1), tannic acid, and higher antioxidant capacity (62.27 %), compared to the Reyna and Vicario wines; however, the latter showed a higher content of saponins (++) and °Brix with values of 22.7333 for Vicario and 21.4333 in Reyna. The alcohol content was 27.6 ml 100 mL^-1 for Vicario and 17 ml 100 mL^-1 in Reyna, and in terms of titrable acidity, the three wines presented similar values obtaining a general mean of 0.683222 meq L^-1 of tartaric acid and general mean of IC50 of 0.016577 ul. The main differences were attributed to the addition of standard and brown sugar.