Phenolic compounds present in natural haze protein of Sauvignon white wine

被引：45

作者：

Esteruelas, Mireia ^{[1
]}

Kontoudakis, Nikolaos ^{[1
]}

Gil, Mariona ^{[1
]}

Francesca Fort, Maria ^{[1
]}

Miguel Canals, Joan ^{[1
]}

Zamora, Fernando ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Dept Bioquim & Biotecnol, Fac Enol Tarragona, Tarragona 43007, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 01期

关键词：

Haze protein; Phenolic compounds; White wine; Natural precipitation; HEAT-UNSTABLE PROTEINS; POLYPHENOL INTERACTIONS; SOLUBLE-PROTEINS; VITIS-VINIFERA; GRAPE JUICE; BENTONITE; STABILIZATION; STABILITY; REMOVAL; STORAGE;

D O I：

10.1016/j.foodres.2010.11.010

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Protein haze in white wines remains a problem for wineries. In addition to protein composition, many other factors have been identified that can participate in and even trigger the appearance of hazes. Phenolic compounds may be one of the non-protein factors involved in protein haze formation. The aim of this study was to identify and quantify the polyphenols present in the natural precipitate of a Sauvignon wine. The identification and quantification of polyphenols present in wine before and after natural precipitation and also in a natural precipitate were carried out by GC/MS and HPLC/ESI-TOF. The natural precipitate was also hydrolyzed in an acidic medium (Bate-Smith reaction). The results indicate that several phenolic compounds were present in the protein haze (tyrosol, trans-p-coumaric, trans-caffeic, vanillic, protocatechuic, syringic, gallic, ferulic, shikimic acids, (+)-catechin, ethyl coumaric acid ester and quercetin). Moreover, the detection of cyanidin after acid hydrolysis indicates the presence of procyanidins. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：77 / 83

页数：7

共 38 条

[1]

Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity [J].

Baderschneider, B ;

Winterhalter, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (06) :2788-2798

[2]

Bate-Smith E.C., 1954, Food, V23, P124

[3]

The complexity of protein haze formation in wines [J].

Batista, Luis ;

Monteiro, Sara ;

Loureiro, Virgilio B. ;

Teixeira, Artur R. ;

Ferreira, Ricardo B. .

FOOD CHEMISTRY, 2009, 112 (01) :169-177

[4]

BAYLY FRANCIS, 1967, AMER J ENOL VITICULT, V18, P18

[5]

Phenolic composition of champagnes from chardonnay and pinot noir vintages [J].

Chamkha, M ;

Cathala, B ;

Cheynier, W ;

Douillard, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (10) :3179-3184

[6]

Phenolic profile in varietal white wines made in the Canary Islands [J].

Darias-Martin, Jacinto J. ;

Andres-Lacueva, Cristina ;

Diaz-Romero, Carlos ;

Lamuela-Raventos, Rosa M. .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (04) :871-876

[7]

Classification of South African red and white wines according to grape variety based on the non-coloured phenolic content [J].

de Villiers, A ;

Majek, P ;

Lynen, F ;

Crouch, A ;

Lauer, H ;

Sandra, P .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2005, 221 (3-4) :520-528

[8]

Protein Aggregation in White Wines: Influence of the Temperature on Aggregation Kinetics and Mechanisms [J].

Dufrechou, Marie ;

Sauvage, Francois-Xavier ;

Bach, Benoit ;

Vernhet, Aude .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (18) :10209-10218

[9]

Characterization of natural haze protein in sauvignon white wine [J].

Esteruelas, M. ;

Poinsaut, P. ;

Sieczkowski, N. ;

Manteau, S. ;

Fort, M. F. ;

Canals, J. M. ;

Zamora, F. .

FOOD CHEMISTRY, 2009, 113 (01) :28-35

[10]

Thermal Stability of Thaumatin-Like Protein, Chitinase, and Invertase Isolated from Sauvignon blanc and Semillon Juice and Their Role in Haze Formation in Wine [J].

Falconer, Robert J. ;

Marangon, Matteo ;

Van Sluyter, Steven C. ;

Neilson, Karlie A. ;

Chan, Cherrine ;

Waters, Elizabeth J. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (02) :975-980

← 1 2 3 4 →