SPECTROSCOPIC ANALYSIS OF POLYPHENOLS IN WHITE WINES

被引:33
作者
GORINSTEIN, S
WEISZ, M
ZEMSER, M
TILIS, K
STILLER, A
FLAM, I
GAT, Y
机构
[1] MINIST IND & TRADE,DIV FOOD,JERUSALEM,ISRAEL
[2] CARMEL WINE CO,RISHON LE ZION,ISRAEL
来源
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1993年 / 75卷 / 02期
关键词
D O I
10.1016/0922-338X(93)90221-S
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compounds were detected and characterized by ultraviolet (UV) and infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Combined treatment with bentonite, egg albumin and Polyclar AT decreased the amounts of catechols, flavonols, anthocyanins and leucoanthocyanins. Polyphenols (32-17%), anthocyanogens (64-48%) and proteins (62-77%) were removed by this technological process. The best results were received when not only wines, but also musts were pretreated with bentonite. Comparisons of the polyphenol compositions of wines made from the same grape variety grown in different locations of the same vintage and between two vintages are reported.
引用
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页码:115 / 120
页数:6
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