کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600058 | 1492145 | 2014 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines
ترجمه فارسی عنوان
تأثیر زمان ذخیره سازی بطری بر رنگ، ترکیب فنل و خصوصیات حسی شراب قرمز شیرین
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کلمات کلیدی
شراب قرمز شیرین، ذخیره سازی بطری، ترکیبات فنل، رنگ،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Changes in colour and phenolic composition in sweet red wines made from Merlot, Syrah and Tempranillo grapes were studied in order to assess the influence of bottle storage over a period of 12Â months. For this purpose, wine colour parameters, sensory analysis and concentrations of monomeric anthocyanins, pyranoanthocyanins, methylmethine-mediated condensation adducts, flavan3-ol derivatives and flavonols were measured. Hue increased and red colours decreased with the storage time, particularly over the first 3Â months. The concentrations of low molecular weight flavan-3-ol derivatives decreased with time due to the effect of their conversion into tannins of high molecular weight. In addition, the glycosylated flavonols decreased through hydrolysis to give the corresponding aglycones. Overall, the concentration of phenolic compounds decreased markedly with storage time, whereas the antioxidant activity in the wines remained constant throughout. A panel of expert tasters judged the colour, aroma and flavour of all initial and final wines to be acceptable.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 146, 1 March 2014, Pages 507-514
Journal: Food Chemistry - Volume 146, 1 March 2014, Pages 507-514
نویسندگان
Ana Marquez, Maria P. Serratosa, Julieta Merida,