Contenido fenólico y capacidad antioxidante de un vino a base de Reina Claudia roja (Prunus domestica)

This study evaluated the phenolic content and antioxidant capacity of a wine made from Queen Claudia (Prunus domestica), considering its potential as a functional product and its impact on the local economy. Using experimental design, physicochemical and bioactive compound analyses were carried out. Fermentation was carried out for 15 days, monitoring Brix degrees, pH and alcohol content, and total phenols (Folin-Ciocalteu method) and antioxidant capacity (FRAP method) were determined. The results showed an increase in alcohol content up to 10 °GL and an increase in Brix degrees from 16 to 18. The wine reached a polyphenol content of 79.5 mg/L and an antioxidant capacity of 1340 mg/L, results that support the hypothesis that Queen Claudia contributes significant bioactive properties. These values are comparable to those reported for similar fruit wines, which highlights the antioxidant potential of the product. In conclusion, Queen Claudia wine is presented as a beverage with high antioxidant capacity and economic viability. Further studies with sensory analysis and extended fermentation periods are recommended to optimize its properties and evaluate its market acceptance.