期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 16, 页码 4525-4530出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf020175n
关键词
multivariate evaluation; factor analysis; red wine; pectolytic enzymes; color; phenolic compounds
The aim of,the present,work was to study the effect of both vintage and the use of four types of pectinolytic enzymatic preparations on the quality of red wine using factor analysis. We also studied the evolution of the,factors obtained along two years of storage of the wine. The results obtained from the factor analysis revealed that the addition of pectinolytic enzymes' enriched the phenolic composition and elicited an improvement in the visual aspect of the wine, which persisted during the storage period considered.
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