Phenolic profile in varietal white wines made in the Canary Islands

被引：17

作者：

Darias-Martin, Jacinto J. ^{[1
]}

Andres-Lacueva, Cristina ^{[2
]}

Diaz-Romero, Carlos ^{[3
]}

Lamuela-Raventos, Rosa M. ^{[2
]}

机构：

[1] Univ La Laguna, Dept Chem Engn & Pharmaceut Technol, Food Technol Area, Tenerife 38200, Canary Islands, Spain

[2] Univ Barcelona, Fac Farm, Dept Nutr & Bromatol, CeRTA, E-08028 Barcelona, Spain

[3] Univ La Laguna, Dept Analyt Chem Nutr & Food Sci, Tenerife 38200, Canary Islands, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 226卷 / 04期

关键词：

white wines; fermentation; taxonomical markers; stilbenes; caftaric acid; colour coordinate;

D O I：

10.1007/s00217-007-0609-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the Canary Islands there are some lesser-known varieties of white grapes. The aim of this study is to examine the differences in phenolic compounds and colour coordinates between three varietal white wines, Listain blanco, Verdello and Gual, cultivated in a very special region due to its location and its low irrigation. Using a HPLC method, we have measured 19 compounds of different phenolic groups. The wines of this study presented high values of these compounds. The Gual variety had the highest significant values of the cis and trans-resveratrol, trans-piceid and total resveratrol content with an average of 3.94 mg/L. The ratio of trans-coutaric acid/trans-caftaric acid concentration allowed the differentiation also of Gual variety. Furthermore, caftaric acid has been shown to be a chemotaxonomic parameter for white wines.

引用

页码：871 / 876

页数：6

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