Effects of grape destemming on the polyphenolic and volatile content of fino sherry wine during alcoholic fermentation

被引：4

作者：

Benítez, P ^{[1
]}

Castro, R ^{[1
]}

Natera, R ^{[1
]}

García-Barroso, C ^{[1
]}

机构：

[1] Univ Cadiz, Fac Sci, Dept Analyt Chem, Cadiz 11510, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2005年 / 11卷 / 04期

关键词：

destemming; fermentation; polyphenolic compounds; volatile compounds; fino sherry wine;

D O I：

10.1177/1082013205056779

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study has been conducted to explore the influence of different degrees of destemming on the polyphenolic and volatile content of wines from the Palomino fino grape variety. Wines obtained from destemmed grape did not present reduced polyphenolic content. No relationship was observed between degrees of destemming and changes in the polyphenolic content. Destemming prior to pressing did not modify the production of volatile compounds during fermentation and wines with similar organoleptic characteristics to those without destemming were obtained.

引用

页码：233 / 242

页数：10

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