کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597579 | 1492133 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures
ترجمه فارسی عنوان
فنول های با وزن مولکولی کم در شراب تانات ساخته شده توسط روش های فرآوری جایگزین
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کلمات کلیدی
شراب، فنل ها، تانن های انحرافی ترشح سرد قبل از تزریق، آنزیم های مکمل سازی ترکیبات بیولوژیکی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250Â mg/L). However low molecular weight flavan-3-ols remained below 9Â mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 158, 1 September 2014, Pages 504-512
Journal: Food Chemistry - Volume 158, 1 September 2014, Pages 504-512
نویسندگان
Guzmán Favre, Álvaro Peña-Neira, Cecilia Baldi, Natalia Hernández, SofÃa Traverso, Graciela Gil, Gustavo González-Neves,