Title of article :
Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale Original Research Article
Author/Authors :
Dolores Hernanz، نويسنده , , ?ngeles F. Recamales، نويسنده , , M. Lourdes Gonz?lez-Miret، نويسنده , , M. José G?mez-M?guez، نويسنده , , Isabel M. Vicario، نويسنده , , Francisco J. Heredia، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Pages :
9
From page :
327
To page :
335
Abstract :
The influence of prefermentative maceration variables (time and temperature) on the phenolic profile of white wines elaborated at experimental and industrial scales has been evaluated. For this purpose, a total of 18 white wines were elaborated: six in a traditional way (control wines), and 12 by applying different skin contact times (2, 6, 12 and 24 h) and temperatures (5, 10 and 20 °C). They were made in a wine-production centre at two production levels: experimental (600 L) and industrial (30,000 L) level. The assayed wines compared to their corresponding control wines showed that the skin contact process increased the levels of phenolics in the final wines. The comparison between the two production levels (experimental and industrial) showed that the maceration process produce the same effect. However, the industrial wines showed a higher total phenolics content having higher concentration of hydroxycinnamates, mainly caffeic, caftaric, and p-hydroxybenzoic acids, and a lower concentration of flavonols such as epicatechin and quercetin-3-rutinoside.
Keywords :
Skin contact , Phenolic compounds , White wine , White must
Journal title :
Journal of Food Engineering
Serial Year :
2007
Journal title :
Journal of Food Engineering
Record number :
1167246
Link To Document :
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