Samappito, 2008), except for some cultivars and locations. Furthermore,
cultivars can also affect wine composition and not all may be
useful for optimal fermentation purposes. However, there are
insufficient information on the polyphenolic composition of these
Mao-Luang cultivars and their antioxidant capacity. The correlation
between their polyphenolic content and antioxidant capacity
has not yet been examined. Consequently, the purpose of this work
was to select the best Mao-Luang cultivar rich in phytochemicals
including anthocyanin, phenolic acids and flavonoids for the production
of red wine with enhanced health-promoting properties.
In vitro biological activities in terms of antioxidant capacity of each
extract were also investigated.