# Beneficial Effects of _Pistacia__terebinthus_ Resin on Wine Making
## 3 Results and Discussion
### Polyphenolic Content of the Produced Wines and Their Antioxidant Activity  
Polyphenols exhibit important antioxidant activity [27]. Generally, the polyphenolic content in the produced white wines ranges from 305.4 to 392.7 mg GAE/L (average value) for free cells and from 544.2 to 654.2 mg GAE/L (average value) for immobilized cells as shown in Tables 7 and 8 (total results in Tables S7 and S8). [PERSON] et al., 1999 reported polyphenolic content in white wines ranging from 178.3 to 292.79 mg GAE/L, with an average value of 240.9 mg GAE/L [28]. [PERSON] et al., (2004) reported polyphenolic content in white wines ranging from 200 to 400 mg GAE/L, with an average value of 256 mg GAE/L [29]. As shown in Table 7 the average phenolic content of the wines fermented by immobilized biocatalyst was higher than that by free cells at each fermentation temperature. The difference in polyphenolic content between wines fermented by immobilized biocatalyst and free ones is 74.5, 126.6, 81.4 and 83.7 mg GAE/L at 28, 21, 14 and 7 \({}^{\circ}\)C. The wines fermented by immobilized biocatalyst presented higher average phenolic content at 21 \({}^{\circ}\)C as it occurred in the case of glucose, fructose and sucrose fermentation by yeast cells immobilized on resin [12]. Regarding fermentation by free cells the average phenolic content was decreased as the temperature was decreased. Temperature and solvent play an important role in polyphenol extraction [30] and the extraction rate is controlled by the internal resistance of the solid phase [31]. The antioxidant activity expressed as Efficient Concentration (EC\({}_{50}\)) value is inversely related to the phenolic content and generally follows the order red wines < rose wines < white wines. As shown in Table 8, 537.8 mL of wine (average value) produced by immobilized cells on resin at 21 \({}^{\circ}\)C are required to scavenge DPPH free radicals, in relation to 544.2, 597.5 and 654.2 mL of wine (average values) at 28, 14 and 7 \({}^{\circ}\)C. Regarding wines produced by free cells, 700.5, 761.0, 918.4 and 990.1 mL of wine (average value) are required to scavenge DPPH free radicals at 28, 21, 14 and 7 \({}^{\circ}\)C. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Fermentation Temperature**} & \multicolumn{2}{c}{**Fermentation Using**} & \multirow{2}{*}{**Fermentation Using Free Cells**} \\  & & **Imobilized Cells** & & \\ \cline{2-2} \cline{4-5}  & **Fermentation** & & **Polyphenolic** & **Polyphenolic** \\ \multicolumn{1}{c}{(\({}^{\circ}\)C)} & **Batch** & **Content** & **Batch** & **Content** \\ \hline
28 & 1, 3, 5, 7, 9 & 377.2 \(\pm\) 25.3 a & 1, 3, 5, 7, 8 & 302.7 \(\pm\) 29.2 A \\
21 & 10, 12, 14, 16, 17 & 392.7 \(\pm\) 15.1 a & 9, 10, 11, 13, 15 & 266.1 \(\pm\) 23.9 A \\
14 & 19, 20, 21, 23 & 324.3 \(\pm\) 11.4 b & 16, 17, 18, 19 & 242.9 \(\pm\) 9.7 AB \\
**7** & 25, 26, 27 & 305.4 \(\pm\) 15 b & 20, 21, 22 & 221.7 \(\pm\) 7.2 AB \\ \hline \hline \end{tabular} Different lower and uppercase letters in each column indicate statistically significant differences at the confidence level \(p<0.05\).  
\end{table} 
Table 7: Polyphenolic content of wines produced from must (12.5 \({}^{\circ}\)Be) using immobilized and free cells at 28, 21, 14 and 7 \({}^{\circ}\)C.