期刊
FOOD CHEMISTRY
卷 89, 期 2, 页码 185-189出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.02.019
关键词
Dao red wine; Dekkera bruxellensis; non-coloured phenolics; HPLC/DAD
The non-coloured phenolic composition of red wine obtained from Touriga Nacional grapes growing in the Dao region (Portugal) was determined by HPLC/DAD and 16 compounds were identified and quantified. The effect of nine different Dekkera bruxellensis strains on the levels of phenolic acids and flavonoids of the wine were also evaluated. In all samples (inoculated and non inoculated), phenolic acids predominated over flavonoids. In inoculated samples a considerable rise in the amounts of gallic acid was observed (about 33%) while the amounts of t-CAFTA, t-COUTA, caffeic and p-coumaric acids suffered a statistically significant decrease. (C) 2004 Elsevier Ltd. All rights reserved.
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