Effect of postharvest grape dehydration on the phenolic composition of 'Marselan' rose wine during aging

被引：7
|
作者：
Bai, Yangyang [1 ]
Zhao, Pei [1 ]
Du, Yuting [1 ]
Lin, Jiali [1 ]
Han, Fuliang [1 ,2 ,3 ]
机构：
[1] Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China
[2] Northwest A&F Univ, Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China
[3] Northwest A&F Univ, Heyang Expt Demonstrat Stn, Weinan 715300, Shaanxi, Peoples R China
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2023年 / 123卷
关键词：
'Marselan' grapes; Grape dehydration; Rose wine; Aging; Phenolic compounds; HPLC; RED WINES; CABERNET-SAUVIGNON; SENSORY CHARACTERISTICS; CHEMICAL-COMPOSITION; VOLATILE COMPOSITION; COLOR; ANTHOCYANINS; EVOLUTION; TEMPERATURE; MERLOT;
D O I：
10.1016/j.jfca.2023.105630
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aimed to determine the effect of grape dehydration on the phenolic composition of 'Marselan' rose wines during aging. 'Marselan' grapes dehydrated for various times (9, 18, 27 days) under controlled conditions were used to produce rose wines as well as the wines were aged in bottle for 24 months. The phenolic composition of wines was determined through high-performance liquid chromatography (HPLC). It has been observed that wines obtained from dehydrated grapes were rich in phenolic compounds, with an increase in peonidin-3-O-glucoside, malvidin-3-O-glucoside, malvidin-3-O-(6-O-acetyl)-glucoside, vanillic, syringic, (E)-ferulic acids and epicatechin. Besides, the dehydration process promoted the increase of hydroxycinnamic acids and slowed down the loss of flavanols compared to the control wine during bottle storage. Through the orthogonal partial least squares discriminant analysis (OPLS-DA), the evolution of phenolic compounds in wine samples during bottle storage was facilitated by the dehydration of grapes.
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收藏
页数：8
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