Analysis of non-coloured phenolics in port wines by capillary zone electrophoresis - Influence of grape variety and ageing

• Type: Article in International Scientific Journal
• Date: 1998

Authors

Paula Andrade (Author) FFUP; Rosa Seabra (Author) Other; Margarida Ferreira (Author) Other; Federico Ferreres (Author) Other; García-Viguera, C (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

Vol. 206

Pages: 161-164

ISSN: 1431-4630

Indexing

ISI Web of Knowledge - 30 Citations

Scopus - 28 Citations

Other information

Authenticus ID: P-001-9WS

DOI: 10.1007/s002170050234

Abstract (EN): Different experimental varietal port wines were analysed in order to determine differences in the concentrations of phenolic compounds between some commonly used grapes varieties (Touriga Francesa, Touriga Nacional, Tinta Roriz and Tinta Barroca). Although all samples had the same qualitative pattern of non-coloured phenolic compounds, Touriga varieties contained more than twice the concentration of these compounds compared to the Tinta varieties. A preliminary study of the effect of ageing on these compounds revealed an overall increase in those components associated with the bitter or astringent characteristics of food and beverages (tyrosol, gallic acid and catechin).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4