کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595923 | 1492126 | 2014 | 41 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables
ترجمه فارسی عنوان
مدولاسیون ترکیب فنل و رنگ شراب های قرمز که تحت کنترل شدن متغیرهای فرایند قرار می گیرند، به پیری شتاب می گیرند
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of the present work was to evaluate the effect of the main factors conditioning accelerated ageing processes (oxygen dose, chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles of red wines by using a multivariate strategy based on experimental design methodology. The results obtained revealed that the concentrations of monomeric anthocyanins and flavan-3-ols could be modified through the application of particular experimental conditions. This fact was particularly remarkable since changes in phenolic profile were closely linked to changes observed in chromatic parameters. The main strength of this study lies in the possibility of using its conclusions as a basis to make wines with specific colour properties based on quality criteria. To our knowledge, the influence of such a large number of alternative ageing parameters on wine phenolic composition and chromatic attributes has not been studied previously using a comprehensive experimental design methodology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 165, 15 December 2014, Pages 271-281
Journal: Food Chemistry - Volume 165, 15 December 2014, Pages 271-281
نویسندگان
J.M. González-Sáiz, I. Esteban-DÃez, S. RodrÃguez-Tecedor, N. Pérez-del-Notario, I. Arenzana-Rámila, C. Pizarro,