Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.

The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated.

Effects of grape extracts on the in vitro activity of enzymes involved in oxidative stress regulation.

Background/aim: A number of in vitro and in vivo studies have investigated the potential preventive activity of grape extracts against different diseases, and have mostly focused on their antioxidant properties. The present study examined the effects of 21 extracts from stem, skin and berry from Greek grape varieties on the activity of enzymes involved in regulation of oxidative stress, namely xanthine oxidase (XO), catalase (CAT) and superoxide dismutase (SOD).

Materials And Methods: The effects of the extracts on the enzymatic activity of XO, CAT and SOD were studied spectrophotometrically.