Changes in phenolic compounds and browning during biological aging of sherry-type wine

被引：37

作者：

Baron, R ^{[1
]}

Mayen, M ^{[1
]}

Merida, J ^{[1
]}

Medina, M ^{[1
]}

机构：

[1] UNIV CORDOBA,FAC SCI,DEPT AGR CHEM,E-14004 CORDOBA,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 05期

关键词：

phenolic compounds; aging; browning; sherry wine;

D O I：

10.1021/jf960808w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Contents of hydroxybenzoic and hydroxycinnamic acids, hydroxycinnamic esters, and monomeric and dimeric derivatives of flavan-3-ol during biological aging of dry pale sherry white wine were measured and compared between wine without aging and wines in five different stages of aging. The results show a significant decrease in the levels of vanillic and ferulic acids, catechin, epicatechin and procyanidins B2 and B4, as well as an increase in those of syringic acid and procyanidin B1. According to the changes observed in polyphenol contents and the absorbance. data obtained at 420 nm, sherry-type wines seem to be protected from excessive browning during biological aging mainly as a result of the partial removal of flavan-3-ol derivatives, besides the effect of protection from om air contact carried out by the flor yeasts growing on the wine surface.

引用

页码：1682 / 1685

页数：4

共 24 条

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