Title of article :
Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters
Author/Authors :
Bai، نويسنده , , Bianxia and He، نويسنده , , Fei and Yang، نويسنده , , Lili and Chen، نويسنده , , Feng and Reeves، نويسنده , , Malcolm J. and Li، نويسنده , , Jingming، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Pages :
9
From page :
3984
To page :
3992
Abstract :
Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography–mass spectrometry (HPLC–MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines.
Keywords :
Red wine , Phenolic compounds , HPLC–MS/MS , Vinification , anthocyanins , Ganimede
Journal title :
Food Chemistry
Serial Year :
2013
Journal title :
Food Chemistry
Record number :
1974458
Link To Document :
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