Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah.

The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.