Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

被引：121

作者：

Kontoudakis, Nikolaos ^{[1
]}

Esteruelas, Mireia ^{[1
]}

Fort, Francesca ^{[1
]}

Canals, Joan Miguel ^{[1
]}

De Freitas, Victor ^{[2
]}

Zamora, Fernando ^{[1
]}

机构：

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

[2] Univ Porto, Fac Ciencias, Dept Quim, Ctr Invest Quim, P-4169007 Oporto, Portugal

来源：

FOOD CHEMISTRY | 2011年 / 124卷 / 03期

关键词：

Phenolic maturity; Heterogeneity; Red wine colour; Phenolic compounds; Anthocyanin; POLYMERIC PROCYANIDINS; TEMPRANILLO GRAPES; RED WINES; SKIN; ANTHOCYANINS; EXTRACTION; TANNINS; COLOR; SEEDS; PROANTHOCYANIDINS;

D O I：

10.1016/j.foodchem.2010.06.093

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nowadays, consumers demand red wines with deep colour, soft tannins and fruit scents, but these wines can only be obtained from grapes with complete phenolic maturity. Diverse methods have been proposed for measuring phenolic maturity. However, all these methods only provide the average value and do not consider any possible heterogeneity. Throughout ripening, grapes were separated according to their density, which revealed the existence of a large heterogeneity. Grapes at harvest were also separated by density in three groups. The higher the density of the grapes the higher ethanol content, pH, colour intensity, total phenolic index and anthocyanin and proanthocyanidin concentrations, and the lower the titratable acidity and bitterness of the wines. When the grapes were denser the wines were also better balanced in flavour and mouthfeel sensation. These results suggest that grape heterogeneity may influence the final wine composition and quality and therefore it should be considered at harvest. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：767 / 774

页数：8

共 42 条

[1]

ARNOLD RA, 1978, AM J ENOL VITICULT, V29, P150

[2]

Ayala F, 1997, AM J ENOL VITICULT, V48, P357

[3] Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of tempranillo grapes at different stages of ripening [J].

Canals, R ;

Llaudy, MC ;

Valls, J ;

Canals, JM ;

Zamora, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (10) :4019-4025

[4] Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations [J].

Carmen del Llaudy, Maria ;

Canals, Roser ;

Miquel Canals, Joan ;

Zamora, Fernando .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (03) :337-344

[5]

Celotti E, 2007, ITAL J FOOD SCI, V19, P91

[6]

de Freitas VAP, 1998, PHYTOCHEMISTRY, V49, P1435, DOI 10.1016/S0031-9422(98)00107-1

[7]

De Freitas VAP, 1999, J SCI FOOD AGR, V79, P1601, DOI 10.1002/(SICI)1097-0010(199909)79:12<1601::AID-JSFA407>3.0.CO

[8]

2-1

[9]

Des Gachons CP, 2003, J AGR FOOD CHEM, V51, P5877, DOI 10.1021/jf034178r

[10]

DUPUCH V, 1993, ACT C JOURN TECHN CI, P62

← 1 2 3 4 5 →