Effect of processing on phenolics of wines.
作者： V. Z. Blanco , J. M. Auw , C. A. Sims , S. F. O’Keefe
DOI: 10.1007/978-1-4899-1925-0_27
关键词:
摘要: Phenolics of grapes are the main compounds responsible for color, taste, mouth feel, oxidation and other chemical reactions in wine juice. Phenolic levels juice affected by numerous processing conditions (crushing, pressing, sulfite addition, skin contact, oak aging). Studies were conducted to better understand effect on phenolic composition three varieties grapes. Three different steps: immediate press, hot hull treatment (skin contact) 7 14 days applied grape varieties, Vitis rotundifolia cv. Noble, vinifera Cabernet Sauvignon, French-American hybrid Chambourcin. identified quantified High Performance Liquid Chromatography (HPLC) bitterness/astringency assessed using a trained sensory panel. V. wines had higher epicatechin gallic acid but lower caftaric procyanidins compared more astringent bitter. Processing phenolics color differently among varieties.
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