{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T13:39:15Z","timestamp":1777037955570,"version":"3.51.4"},"reference-count":99,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2026,1,3]],"date-time":"2026-01-03T00:00:00Z","timestamp":1767398400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polish Ministry of Education and Science"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Wine 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. \u2018Johanniter\u2019 and red grape cv. \u2018Regent\u2019, 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\u2013MS) 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.<\/jats:p>","DOI":"10.3390\/molecules31010179","type":"journal-article","created":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T10:03:48Z","timestamp":1767607428000},"page":"179","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8298-9419","authenticated-orcid":false,"given":"Anna","family":"Kostecka-Guga\u0142a","sequence":"first","affiliation":[{"name":"Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jacek","family":"Stanula","sequence":"additional","affiliation":[{"name":"Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland"},{"name":"St. Luke\u2019s Provincial Hospital in Tarnow, Independent Public Health Care Institution, ul. Lwowska 178a, 33-100 Tarnow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7873-0906","authenticated-orcid":false,"given":"Jerzy","family":"\u017buchowski","sequence":"additional","affiliation":[{"name":"Institute of Soil Science and Plant Cultivation-State Research Institute, ul. Czartoryskich 8, 24-100 Pulawy, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4968-8833","authenticated-orcid":false,"given":"Pawe\u0142","family":"Kaszycki","sequence":"additional","affiliation":[{"name":"Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"El Rayess, Y., Nehme, N., Azzi-Achkouty, S., and Julien, S.G. (2024). Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits. Antioxidants, 13.","DOI":"10.3390\/antiox13111312"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"782","DOI":"10.3390\/cimb45020052","article-title":"Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review","volume":"45","author":"Buljeta","year":"2023","journal-title":"Curr. Issues Mol. Biol."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"\u0106orkovi\u0107, I., Pichler, A., \u0160imunovi\u0107, J., and Kopjar, M. (2024). A comprehensive review on polyphenols of white wine: Impact on wine quality and potential health benefits. Molecules, 29.","DOI":"10.3390\/molecules29215074"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Hrelia, S., Di Renzo, L., Bavaresco, L., Bernardi, E., Malaguti, M., and Giacosa, A. (2023). Moderate Wine Consumption and Health: A Narrative Review. Nutrients, 15.","DOI":"10.3390\/nu15010175"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Vejarano, R., and Luj\u00e1n-Corro, M. (2022). Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Front. Nutr., 25.","DOI":"10.3389\/fnut.2022.890066"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.ajcnut.2023.12.020","article-title":"Should we remove wine from the Mediterranean diet?: A narrative review","volume":"119","year":"2024","journal-title":"Amer. J. Clin. Nutr."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"738","DOI":"10.1016\/j.foodchem.2010.07.064","article-title":"Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines","volume":"124","year":"2011","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1146\/annurev-food-030713-092438","article-title":"Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration","volume":"5","author":"Casassa","year":"2014","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Guti\u00e9rrez-Escobar, R., Alia\u00f1o-Gonz\u00e1lez, M.J., and Cantos-Villar, E. (2021). Wine polyphenol content and its influence on wine quality and properties: A review. Molecules, 26.","DOI":"10.3390\/molecules26030718"},{"key":"ref_10","first-page":"1","article-title":"Wine of cool-climate areas in South Poland","volume":"35","author":"Wanat","year":"2014","journal-title":"Afr. J. Enol. Vitic."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Buican, B.-C., Colibaba, L.C., Luchian, C.E., Kallithraka, S., and Cotea, V.V. (2023). \u201cOrange\u201d wine\u2014The resurgence of an ancient winemaking technique: A review. Agriculture, 13.","DOI":"10.3390\/agriculture13091750"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Budziak-Wieczorek, I., Ma\u0161\u00e1n, V., Rz\u0105d, K., G\u0142adyszewska, B., Karcz, D., Burg, P., \u010c\u00ed\u017ekov\u00e1, A., Gago\u015b, M., and Matwijczuk, A. (2023). Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques. Molecules, 28.","DOI":"10.3390\/molecules28176326"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Rib\u00e9reau-Gayon, P., Glories, Y., Maujean, A., and Dubourdieu, D. (2006). Handbook of Enology, Volume 2: The Chemistry of Wine, Stabilization and Treatments, John Wiley & Sons.","DOI":"10.1002\/0470010398"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.jfoodeng.2005.09.021","article-title":"Effects of prefermentative skin contact conditions on colour and phenolic content of white wines","volume":"78","author":"Hernanz","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Boulton, R.B., Singleton, V.L., Bisson, L.F., and Kunkee, R.E. (1996). Chapter 9: The Physical and Chemical Stability of Wine. Principles and Practices of Winemaking, Chapman & Hall.","DOI":"10.1007\/978-1-4615-1781-8"},{"key":"ref_16","unstructured":"(2025, September 16). Australian Wine Research Institute, Urrbrae, Southern Australia. Available online: https:\/\/www.awri.com.au\/."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Watanabe-Saito, F., Suzudo, A., Hisamoto, M., and Okuda, T. (2025). Assessment of Sour Taste Quality and Its Relationship with Chemical Parameters in White Wine: A Case of Koshu Wine. Beverages, 11.","DOI":"10.3390\/beverages11050128"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"286","DOI":"10.1016\/j.foodqual.2007.08.004","article-title":"Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution","volume":"19","author":"Fontoin","year":"2008","journal-title":"Food Qual. Prefer."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Mendes Ferreira, A., and Mendes-Faia, A. (2020). The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking. Foods, 9.","DOI":"10.3390\/foods9091231"},{"key":"ref_20","first-page":"165","article-title":"Effect of Oenococcus Oeni on parameters of oenological Polish wines","volume":"3","author":"Sroka","year":"2014","journal-title":"Food Sci. Technol. Qual."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1007","DOI":"10.1007\/s00217-017-2972-5","article-title":"Characterization of Polish wines produced from the interspecific hybrid grapes grown in south-east Poland","volume":"244","author":"Kapusta","year":"2018","journal-title":"Eur. Food Res. Technol."},{"key":"ref_22","unstructured":"Wojton, N. (2017). Analiza Sk\u0142adu Win Wyprodukowanych z R\u00f3\u017cnych Odmian Winorosli z Terenu Ma\u0142opolski. [Master\u2019s Thesis, Jagiellonian University]. (In Polish)."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"252","DOI":"10.17221\/222\/2018-CJFS","article-title":"Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region","volume":"37","author":"Bednarska","year":"2019","journal-title":"Czech J. Food Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"699","DOI":"10.1080\/10942912.2013.845784","article-title":"Characterization of Polish wines produced from the multispecies hybrid and Vitis vinifera L. grapes","volume":"18","author":"Socha","year":"2015","journal-title":"Int. J. Food Prop."},{"key":"ref_25","first-page":"1","article-title":"Gentisic acid, salicylic acid, total phenolic content and cholinesterase inhibitory activities of red wines made from various grape cultivars","volume":"40","author":"Szwajgier","year":"2019","journal-title":"Afr. J. Enol. Vitic."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1971","DOI":"10.1016\/j.foodchem.2010.12.056","article-title":"Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age","volume":"126","author":"Chira","year":"2011","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"242","DOI":"10.17221\/1119-CJFS","article-title":"Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods","volume":"26","author":"Stratil","year":"2008","journal-title":"Czech J. Food Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"2813","DOI":"10.1021\/jf00059a008","article-title":"Prediction of Oxidative Browning in White Wines as a Function of Their Chemical Composition","volume":"43","author":"Ferreira","year":"1995","journal-title":"J. Agric. Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"7974","DOI":"10.3390\/molecules20057974","article-title":"Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation","volume":"20","author":"Panprivech","year":"2015","journal-title":"Molecules"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"6492","DOI":"10.1002\/fsn3.2556","article-title":"Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri","volume":"9","author":"Ieri","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_31","first-page":"91","article-title":"The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties","volume":"50","year":"2016","journal-title":"OENO One"},{"key":"ref_32","first-page":"193","article-title":"Extraction of phenolic compounds from \u2018Aglianico\u2019 and \u2018Uva Di Troia\u2019 grape skins and seeds in model solutions: Influence of ethanol and maceration time","volume":"48","author":"Gambuti","year":"2009","journal-title":"Vitis J. Grapevine Res."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1556\/066.2019.48.4.13","article-title":"Polyphenol contents of skin-contact fermented white wines","volume":"48","author":"Bene","year":"2019","journal-title":"Acta Aliment."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Kowalczyk, B., Bieniasz, M., and Kostecka-Guga\u0142a, A. (2022). The content of selected bioactive compounds in wines produced from dehydrated grapes of the hybrid cultivar \u2018Hibernal\u2019 as a factor determining the method of producing straw wines. Foods, 11.","DOI":"10.3390\/foods11071027"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e12471","DOI":"10.1111\/jfbc.12471","article-title":"Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine","volume":"42","author":"Alencar","year":"2018","journal-title":"J. Food Biochem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1007\/s00217-011-1535-4","article-title":"Phenolic content and antioxidant potential of macerated white wines","volume":"233","author":"Knez","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"125147","DOI":"10.1016\/j.foodchem.2019.125147","article-title":"Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot Noir and Zinfandel wines from the Central Coast of California (USA)","volume":"300","author":"Casassa","year":"2019","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.ijfoodmicro.2013.11.008","article-title":"Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration","volume":"171","author":"Francesca","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1021\/jf504383g","article-title":"Straightforward method to quantify GSH, GSSG, GRP, and hydroxycinnamic acids in wines by UPLC-MRM-MS","volume":"63","author":"Verbaere","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2788","DOI":"10.1021\/jf010396d","article-title":"Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity","volume":"49","author":"Baderschneider","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.foodres.2005.07.009","article-title":"The effect of time and storage conditions on the phenolic composition and colour of white wine","volume":"39","author":"Recamales","year":"2006","journal-title":"Food Res. Int."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1080\/10408690490911710","article-title":"Updated knowledge about the presence of phenolic compounds in wine","volume":"45","author":"Monagas","year":"2005","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"2676","DOI":"10.1111\/ijfs.12264","article-title":"The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution","volume":"48","author":"Pellerin","year":"2013","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"115698","DOI":"10.1016\/j.lwt.2023.115698","article-title":"Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties","volume":"192","author":"Prezioso","year":"2024","journal-title":"LWT"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.jff.2019.05.025","article-title":"Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity","volume":"59","author":"Milat","year":"2019","journal-title":"J. Funct. Foods"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.foodchem.2017.01.106","article-title":"Targeted filtering reduces the complexity of UHPLC-OrbitrapHRMS data to decipher polyphenol polymerization","volume":"227","author":"Meudec","year":"2017","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1002\/jsfa.12120","article-title":"White wine phenolics: Current methods of analysis","volume":"103","author":"Clarke","year":"2023","journal-title":"J. Sci. Food Agric."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"6292","DOI":"10.1021\/jf070038w","article-title":"Ethylidene-bridged flavan-3-ols in red wine and correlation with wine age","volume":"55","author":"Drinkine","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1109","DOI":"10.1021\/jf0626258","article-title":"Analysis of ethylidene-bridged flavan-3-ols in wine","volume":"55","author":"Drinkine","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"848","DOI":"10.1016\/j.foodres.2012.07.001","article-title":"Characterization of flavan-3-ols in seeds of grape pomace by CE, HPLC-DAD-MSn and LC-ESI-FTICR-MS","volume":"48","author":"Rockenbach","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_51","first-page":"153","article-title":"Flavonol composition of Australian red and white wines determined by high-performance liquid chromatography","volume":"14","author":"Jeffery","year":"2008","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_52","first-page":"1","article-title":"Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry","volume":"40","author":"Buica","year":"2019","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"e4639","DOI":"10.1002\/jms.4639","article-title":"Elucidations on the structures of some putative flavonoids identified in postharvest withered grapes (Vitis vinifera L.) by quadrupole time-of-flight mass spectrometry","volume":"55","author":"Panighel","year":"2020","journal-title":"J. Mass Spectr."},{"key":"ref_54","first-page":"813563","article-title":"Recent applications of mass spectrometry in the study of grape and wine polyphenols","volume":"1","author":"Flamini","year":"2013","journal-title":"Int. Sch. Res. Notices"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"4660","DOI":"10.1016\/j.chroma.2011.05.042","article-title":"High-efficiency high performance liquid chromatographic analysis of red wine anthocyanins","volume":"1218","author":"Cabooter","year":"2011","journal-title":"J. Chromatogr. A"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/j.foodchem.2013.08.066","article-title":"Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis","volume":"145","author":"Fraige","year":"2014","journal-title":"Food Chem."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/S0021-9673(04)01291-9","article-title":"Determination of anthocyanins in wine by direct injection liquid chromatography\u2013diode array detection\u2013mass spectrometry and classification of wines using discriminant analysis","volume":"1054","author":"Vanhoenacker","year":"2004","journal-title":"J. Chromatogr. A"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Zhu, L., Li, X., Hu, X., Wu, X., Liu, Y., Yang, Y., Zang, Y., Tang, H., Wang, C., and Xu, J. (2021). Quality characteristics and anthocyanin profiles of different Vitis amurensis grape cultivars and hybrids from Chinese germplasm. Molecules, 26.","DOI":"10.3390\/molecules26216696"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"4096","DOI":"10.1021\/jf011233s","article-title":"Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes","volume":"50","author":"Burns","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.chroma.2012.02.058","article-title":"Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments","volume":"1235","author":"Alberts","year":"2012","journal-title":"J. Chromatogr. A"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"861","DOI":"10.1002\/jms.1044","article-title":"Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn","volume":"41","author":"Pati","year":"2006","journal-title":"J. Mass Spectrom."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"144159","DOI":"10.1016\/j.foodchem.2025.144159","article-title":"Phenolic budget in red winemaking: Influence of maceration temperature and time","volume":"482","author":"Ferrero","year":"2025","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"3557","DOI":"10.1007\/s13197-016-2335-4","article-title":"Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan","volume":"53","author":"Kocabey","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Lisov, N., \u010cakar, U., Milenkovi\u0107, D., \u010cebela, M., Vukovi\u0107, G., Despotovi\u0107, S., and Petrovi\u0107, A. (2023). The influence of Cabernet Sauvignon ripeness, healthy state and maceration time on wine and fermented pomace phenolic profile. Fermentation, 9.","DOI":"10.3390\/fermentation9070695"},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Mattivi, F., Arapitsas, P., Perenzoni, D., and Guella, G. (2015). Influence of storage conditions on the composition of red wines. Advances in Wine Research, American Chemical Society.","DOI":"10.1021\/bk-2015-1203.ch003"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"13367","DOI":"10.1021\/acs.jafc.0c04118","article-title":"Liquid chromatography\u2013mass spectrometry-based metabolomics for understanding the compositional changes induced by oxidative or anoxic storage of red wines","volume":"68","author":"Mattivi","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1111\/j.1749-6632.2002.tb02903.x","article-title":"Wine phenolics","volume":"957","author":"Waterhouse","year":"2002","journal-title":"Ann. N. Y. Acad. Sci."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Tzachristas, A., Dasenaki, M.E., Aalizadeh, R., Thomaidis, N.S., and Proestos, C. (2021). Development of a wine metabolomics approach for the authenticity assessment of selected Greek red wines. Molecules, 26.","DOI":"10.3390\/molecules26102837"},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Radovanovi\u0107 Vukajlovi\u0107, T., Philipp, C., Eder, P., \u0160ala, M., \u0160elih, V.S., Vanzo, A., \u0160uklje, K., Lisjak, K., Sternad Lemut, M., and Eder, R. (2023). New Insight on the Formation of 2-Aminoacetophenone in White Wines. Appl. Sci., 13.","DOI":"10.3390\/app13148472"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"2279","DOI":"10.1007\/s00217-019-03334-9","article-title":"Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia","volume":"245","author":"Voce","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"140801","DOI":"10.1016\/j.foodchem.2024.140801","article-title":"Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine","volume":"461","author":"Marcourt","year":"2024","journal-title":"Food Chem."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"e13394","DOI":"10.1111\/jfbc.13394","article-title":"Concept, mechanism, and applications of phenolic antioxidants in foods","volume":"44","author":"Zeb","year":"2020","journal-title":"J. Food Biochem."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1179\/135100004225006038","article-title":"Antioxidant activity of phenolic and related compounds: A density functional theory study on the O-H bond dissociation enthalpy","volume":"9","author":"Giacomelli","year":"2004","journal-title":"Redox Rep."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"4619","DOI":"10.1021\/jf010586o","article-title":"Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe","volume":"49","author":"Ou","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/S0076-6879(99)99008-0","article-title":"Measurement of oxygen radical absorbance capacity in biological samples","volume":"299","author":"Cao","year":"1999","journal-title":"Methods Enzymol."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"8765","DOI":"10.1021\/acs.jafc.5b03839","article-title":"Use and Abuse of the DPPH\u2022 Radical","volume":"63","author":"Foti","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_77","first-page":"1784\u22121794","article-title":"Relationship Between the Structures of Flavonoids and Oxygen Radical Absorbance Capacity Values: A Quantum Chemical Analysis","volume":"117","author":"Zhang","year":"2013","journal-title":"J. Physic. Chem. A"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"3304","DOI":"10.3390\/molecules17033304","article-title":"Phenolic concentrations and antioxidant properties of wines made from North American grapes grown in China","volume":"17","author":"Zhu","year":"2012","journal-title":"Molecules"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"12166","DOI":"10.1021\/ja5070137","article-title":"Mechanism of alcohol oxidation mediated by copper(II) and nitroxyl radicals","volume":"136","author":"Ryland","year":"2014","journal-title":"J. Am. Chem. Soc."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"2357","DOI":"10.1021\/ja3117203","article-title":"Mechanism of Copper(I)\/TEMPO-Catalyzed Aerobic Alcohol Oxidation","volume":"135","author":"Hoover","year":"2013","journal-title":"J. Am. Chem. Soc."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1080\/1071576031000081587","article-title":"Kinetics and mechanism of the reaction of a nitroxide radical (Tempol) with a phenolic antioxidant","volume":"37","author":"Aliaga","year":"2003","journal-title":"Free Rad. Res."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"6157","DOI":"10.1007\/s11696-021-01799-1","article-title":"How to express the antioxidant properties of substances properly?","volume":"75","year":"2021","journal-title":"Chem. Pap."},{"key":"ref_83","unstructured":"(2025, October 31). Vitis International Variety Catalogue (VIVC). Julius K\u00fchn-Institut (JKI), Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany. Available online: https:\/\/www.vivc.de\/."},{"key":"ref_84","unstructured":"My\u015bliwiec, R., Bosak, W., and Zamojska, A. (2023). 101 Odmian Winoro\u015bli, Fundacja na Rzecz Rozwoju i Promocji Winiarstwa GALICJA VITIS. (In Polish)."},{"key":"ref_85","unstructured":"National Agricultural Support Center (2025, July 16). Ministry of Economic Development and Technology Warsaw, Poland. (In Polish)."},{"key":"ref_86","unstructured":"OIV\u2014International Organisation of Vine and Wine (2025). Compendium of International Methods of Wine and Must Analysis, H\u00f4tel Bouchu dit d\u2019Esterno."},{"key":"ref_87","unstructured":"Bergmeyer, H.U., Bernt, E., Schidt, F., and Stork, H. (1970). M\u00e9thodes D\u2019analyse Enzymatique, Verlag Chemie. [2nd ed.]."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"975","DOI":"10.1016\/j.foodcont.2005.07.008","article-title":"Simple Methods for Rapid Determination of Sulfite in Food Products","volume":"17","author":"Li","year":"2006","journal-title":"Food Control"},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"1611","DOI":"10.1007\/s00217-024-04496-x","article-title":"Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines","volume":"250","year":"2024","journal-title":"Eur. Food Res. Technol."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"153","DOI":"10.5344\/ajev.1970.21.3.153","article-title":"Colorimetric Determination of Tartaric Acid in Wine","volume":"21","author":"Hill","year":"1970","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent","volume":"299","author":"Singleton","year":"1999","journal-title":"Meth. Enzymol."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1038\/nmeth.3393","article-title":"MS-DIAL: Data-independent MS\/MS deconvolution for comprehensive metabolome analysis","volume":"12","author":"Tsugawa","year":"2015","journal-title":"Nat. Methods"},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1038\/s41592-019-0344-8","article-title":"SIRIUS 4: A rapid tool for turning tandem mass spectra into metabolite structure information","volume":"16","author":"Fleischauer","year":"2019","journal-title":"Nat. Methods"},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of \u201cantioxidant power\u201d: The FRAP assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"1372","DOI":"10.5740\/jaoacint.13-175","article-title":"Determination of Total Antioxidant Capacity by Oxygen Radical Absorbance Capacity (ORAC) Using Fluorescein as the Fluorescence Probe: First Action 2012.23","volume":"96","author":"Ou","year":"2013","journal-title":"J. AOAC Int."},{"key":"ref_97","first-page":"195","article-title":"1 GHz in vivo ESR spectrometer operating with surface probe","volume":"5","author":"Nilges","year":"1989","journal-title":"Phys. Med."},{"key":"ref_98","unstructured":"Wine & Spirit Education Trust (WSET) (2019). Level 2 Award in Wines: Looking Behind the Label, Issue 2, Wine & Spirit Education Trust."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"2097\u22122098","DOI":"10.1021\/es5002105","article-title":"Identifying small molecules via high resolution mass spectrometry: Communicating confidence","volume":"48","author":"Schymanski","year":"2014","journal-title":"Environ. Sci. Technol."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/1\/179\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T10:04:10Z","timestamp":1767607450000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/1\/179"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,3]]},"references-count":99,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2026,1]]}},"alternative-id":["molecules31010179"],"URL":"https:\/\/doi.org\/10.3390\/molecules31010179","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,3]]}}}