INFLUENCE OF MUST COMPOSITION ON PHENOLIC OXIDATION-KINETICS

被引：33

作者：

RIGAUD, J

CHEYNIER, V

SOUQUET, JM

MOUTOUNET, M

机构：

[1] Institut National de la Recherche Agronomique, Institut Des Produits de la Vigne, Laboratoire Des Polymères Et Des Techniques Physico-Chimiques, Montpellier, 34060

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 57卷 / 01期

关键词：

VITIS-VINIFERA; GRAPE MUST; OXIDATION KINETICS; PHENOLIC COMPOUNDS; BROWNING;

D O I：

10.1002/jsfa.2740570107

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

White grape musts with added sulphur dioxide, ascorbic acid, glutathione, copper or flavanols were prepared and oxidised using known amounts of oxygen. Sulphur dioxide and ascorbic acid delayed caffeoyltartaric acid oxidation, 2-S-glutathionyl caffeoyltartaric acid (GRP) formation and browning development. The glutathione content determined the quantity of GRP formed; browning was prevented when all the caffeoyltartaric acid quinones generated by enzymic oxidation could be trapped as GRP. Cupric ions, which lower the concentration of available glutathione, enhanced must browning. Coupled oxidation of flavanols by the caffeoyltartaric acid quinones also led to increased discoloration.

引用

页码：55 / 63

页数：9

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