Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dao red wine

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

Patricia Valentao (Autor) FFUP; Rosa M Seabra (Autor) Outra; Graciliana Lopes (Autor) Outra; Luis R Silva (Autor) Outra; Vitor Martins (Autor) Outra; Martha E Trujillo (Autor) Outra; Encarna Velazquez (Autor) Outra; Paula B Andrade (Autor) FFUP

Revista

Título: Food Chemistry

Vol. 100 Nº 1

Páginas: 64-70

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 30 Citações

ISI Web of Science

Scopus - 39 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-004-D6P

DOI: 10.1016/j.foodchem.2005.09.010

Resumo (PT): The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dão region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dão region during its maturation by the production of volatile phenols, namely 4-ethylphenol. <br> <br> Keywords: Dão red wine; Dekkera bruxellensis; Anthocyanins; Organic acids; Volatile phenols <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4HG6B24-5&_user=2460038&_coverDate=12%2F31%2F2007&_rdoc=11&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232007%23998999998%23626326%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=59&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=4aea5e2bd7bcdb87aa70dc783263c6dd"> Texto integral </a> <br> <br>

Abstract (EN): The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dao region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dao region during its maturation by the production of volatile phenols, namely 4-ethylphenol.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7