Journal
FOOD CHEMISTRY
Volume 100, Issue 1, Pages 64-70Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.09.010
Keywords
Dao red wine; Dekkera bruxellensis; anthocyanins; organic acids; volatile phenols
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The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dao region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dao region during its maturation by the production of volatile phenols, namely 4-ethylphenol. (c) 2005 Elsevier Ltd. All rights reserved.
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