期刊
FOOD CHEMISTRY
卷 126, 期 4, 页码 1971-1977出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.12.056
关键词
Wine; Tannins; Phenolics; Mean degree polymerisation; Galloylation; Prodelphinidins HPLC-UV-Fluo/MS; Astringency; Bitterness
资金
- CIVB (Conseil Interprofessionnel des Vins de Bordeaux), Ministere de La Recherche et Enseignement Superieur
- Region Aquitaine
Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P. mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C + EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R-2 = 0.509, p = 0.051, CS; R-2 = 0.780, p = 0.000 M). In addition, mDP decreases significantly during ageing (R-2 = 0.796, p = 0.000; CS and R-2 = 0.946, p = 0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed. (c) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据