کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6395650 1628477 2015 37 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines
ترجمه فارسی عنوان
تثبیت کننده شراب تارتات با سطوح مختلف تریستورهای تبادل کاتیونی: تاثیر بر ترکیب شیمیایی، مشخصات فنل و خواص ارگولپتیک شراب قرمز
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The aim of this work was to evaluate the impact of cation exchange resin, on tartrate stabilization, chemical composition, general phenolic composition, individual anthocyanin and different proanthocyanidin fraction content of a red wine made from a mixture of three Portuguese red grape varieties. Additionally, the influence of this tartrate stabilization process on organolpetic properties was another aim of this work. The cation exchanged red wines were mixed in different proportions with the untreated red wine. The results showed that the application of a cation exchange resin used was useful to adjust the pH and total acidity and revealed a good capacity to retain potassium and calcium. In addition, the cation exchange resin treatment caused a significant decrease in the contents of individual anthocyanins well as in the different fractions of proanthocyanidins (especially in monomeric fraction). Finally, considering the organoleptic properties, the most highly evaluated wine, especially considering taste parameters, was the control wine. These results confirm that cation exchange is an interesting in red winemaking to improve tartaric stability, but at same time it is important analyze potential effects on phenolic content and organoleptic properties of red wines.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 69, March 2015, Pages 364-372
نویسندگان
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