First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

被引：19

作者：

Rodriguez-Solana, Raquel ^{[1
,2
]}

Manuel Salgado, Jose ^{[3
]}

Manuel Dominguez, Jose ^{[1
,2
]}

Cortes-Dieguez, Sandra ^{[1
,2
]}

机构：

[1] Univ Vigo, Fac Sci, Dept Chem Engn, ES-32004 Orense, Spain

[2] CITI Tecnopole, Lab Agrofood Biotechnol, ES-32900 San Cibrao Das Villas, Ourense, Spain

[3] Univ Minho, Ctr Biol Engn, IBB, PT-4710057 Braga, Portugal

来源：

FOOD TECHNOLOGY AND BIOTECHNOLOGY | 2014年 / 52卷 / 04期

关键词：

ageing; grape marc distillate; HPLC-MWD; phenols; sensory analysis; wooden barrel; OAK WOOD; VOLATILE COMPOUNDS; ANTIOXIDANT ACTIVITY; AGING CHARACTER; BRANDY PRODUCTS; QUERCUS-PETRAEA; RAPID INDUCTION; WHITE OAK; AMERICAN; WINE;

D O I：

10.17113/ftb.52.04.14.3627

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC-MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32% of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.

引用

页码：391 / 402

页数：12

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