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

• Type: Article in International Scientific Journal
• Date: 2014

Authors

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

Journal

Title: Food Chemistry

Vol. 152

Pages: 522-530

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 43 Citations

Scopus - 47 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific