The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Figueiredo Gonzalez, M (Autor) Outra; Cancho Grande, B (Autor) Outra; Simal Gandara, J (Autor) Outra; Teixeira, N (Autor) Outra; Mateus, N (Autor) FCUP; De Freitas, V (Autor) FCUP

Revista

Título: Food Chemistry

Vol. 152

Páginas: 522-530

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 43 Citações

Scopus - 47 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-008-WA3

DOI: 10.1016/j.foodchem.2013.12.018

Abstract (EN): A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to determine, respectively, the evolution of colour and phenolic compounds in Garnacha Tintorera based-sweet wines during aging. In sweet wines, aging decreased a*(red/green), colour saturation and lightness and increased b*(yellow/blue), and hue angle. Most of the phenolic compounds determined, such as anthocyanins, esters of hydroxycinnamic acids, flavan-3-ols monomers, oligomers and polymers decreased in both sweet wines during aging. On the contrary, hydroxybenzoic and hydroxycinnamic acids and vitisins increased after one year of aging. Despite that both terminal and extension subunit compositions show very small changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed in both sweet wines.

Idioma: Inglês

Tipo (Avaliação Docente): Científica