کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594322 | 1492119 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evolution of phenolic compounds and sensory in bottled red wines and their co-development
ترجمه فارسی عنوان
تکامل ترکیبات فنلی و حسی در شراب قرمز بطری و همکاری آنها
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کلمات کلیدی
بستن بطری، بطری پیری، ترکیبات فنل، کیفیت حسی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study aimed to assess the correspondence between the evolution of phenolic compounds and the development of appearance and mouthfeel in Cabernet Sauvignon (Vitis vinifera L. cv.) dry red wines during 18-month aging in bottle. The wines were sealed with six types of bottle stoppers. The results showed that phenolic compounds presented four evolution patterns along with wine aging in bottle, mainly depending on their chemical nature. Most of the anthocyanins had significant differences in concentration amongst the wines sealed with the six bottle stoppers at the 18-month point. Analysis of partial least squares (PLS) revealed that wine appearance quality was positively correlated with the levels of malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol, gallocatechin and dihydrokaempferol-3-O-rhamnos, while the development of mouthfeel properties was positively associated with the evolutions of malvidin-3-O-glucoside-ethyl-(epi)catechin, peonidin-3-O-(6-O-acetyl)-glucoside, malvidin-3-O-(6-O-coumaryl)-glucoside-pyruvic acid and peonidin-3-O-glucoside-4-vinylphenol. No obvious association was observed between the development of wine sensory characteristics and the evolution of dissolved oxygen in wine.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 565-574
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 565-574
نویسندگان
Yuan Gao, Yuan Tian, Di Liu, Zheng Li, Xiao-Xu Zhang, Jing-Ming Li, Jing-Han Huang, Jun Wang, Qiu-Hong Pan,