Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 17, Issue 2, Pages 77-86Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013210368555
Keywords
phenols; anthocyanins; red wine; grapes; fermentation
Categories
Funding
- Ministerio de Ciencia e Investigacion
Ask authors/readers for more resources
Changes in the principal phenolic compounds during the maceration-fermentation process of Garnacha, Merlot and Syrah grapes cultivated in Aragon region (northeast of Spain) have been investigated. While Garnacha is a traditional grape variety cultivated in this region, Merlot and Syrah have been introduced recently. During fermentation, Syrah showed the highest concentration in anthocyanins, flavan-3-ols and flavonols (802.7 +/- 0.5 mg/L, 74.7 +/- 2.4 mg/L and 37.1 +/- 1.5 mg/L at the end of fermentation, respectively). Unexpectedly, Garnacha, a variety with lower phenolic content, showed the highest amount of hydroxycinnamic acids (83.1 +/- 5.6 mg/L at the end of fermentation). The overall results also indicated that the evolution during maceration-fermentation process of the different phenolic compounds and their concentrations were influenced by the varietal factor.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available