| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10545460 | Food Chemistry | 2005 | 5 Pages |
Abstract
The non-coloured phenolic composition of red wine obtained from Touriga Nacional grapes growing in the Dão region (Portugal) was determined by HPLC/DAD and 16 compounds were identified and quantified. The effect of nine different Dekkera bruxellensis strains on the levels of phenolic acids and flavonoids of the wine were also evaluated. In all samples (inoculated and non inoculated), phenolic acids predominated over flavonoids. In inoculated samples a considerable rise in the amounts of gallic acid was observed (about 33%) while the amounts of t-CAFTA, t-COUTA, caffeic and p-coumaric acids suffered a statistically significant decrease.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
LuıÌs R Silva, Paula B Andrade, PatrıÌcia Valentão, Rosa M Seabra, Martha E Trujillo, Encarna Velázquez,