کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586552 | 1492049 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality
ترجمه فارسی عنوان
شراب های قرمز آزاد بدون استفاده از انگور انگور: تاثیر بر کیفیت شراب
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12Â months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 243, 15 March 2018, Pages 453-460
Journal: Food Chemistry - Volume 243, 15 March 2018, Pages 453-460
نویسندگان
Rafaela Raposo, Fabio Chinnici, MarÃa José Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, MarÃa Carbú, Raúl F. Guerrero, VÃctor OrtÃz-Somovilla, José Manuel Moreno-Rojas, Emma Cantos-Villar,