Influence de SO2 et de l'acide ascorbique sur l'activité antiradicalaire des tanins, mesurée sur l'anion superoxyde. Application aux vins rouges
DOI:
https://doi.org/10.5073/vitis.1997.36.91-96Keywords:
SO2, ascorbic acid, scavenger effect, superoxide radical, procyanidins, gallotannins, ellagitannins, red wineAbstract
Pour des concentrations habituellement utilisées en oenologie, le SO2 ne presente pas d'activité antiradicalaire à l'égard de l'anion superoxyde. L'acide ascorbique est un antiradicalaire dont les performances sont fonction de sa concentration. Les différents tanins testés présentent tous de très importantes activités antiradicalaires. Dans les vins rouges, ce sont donc pour l'essentiel les procyanidines qui captent les radicaux libres superoxydes.
Influence of SO2 and ascorbic acid on the scavenger effect of tannins, measured on superoxide anion. Application to red wines
At usual oenological concentrations SO2 does not have a scavenger effect on superoxide anion. Ascorbic acid is an antiradical the effect of which varies with concentration. Different tannins, e.g. castalagin, pentagalloylglucose, procyanidins B2 and B4, (+)-catechin and garlic acid, are shown to have significant antiradical effects. In red wines in particular procyanidins have a scavenger effect on free superoxide radicals.
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