Polyphenolic content of Vranec wines produced by different vinification conditions

被引：76
作者：
Ivanova, Violeta [2 ,3 ]
Doernyei, Agnes [1 ,4 ]
Mark, Liszlo [5 ]
Vojnoski, Borimir [3 ]
Stafilov, Trajcee [2 ]
Stefova, Marina [2 ]
Kilar, Ferenc [1 ,4 ]
机构：
[1] Univ Pecs, Inst Bioanal, Fac Medicine, H-7624 Pecs, Hungary
[2] Sts Cyril & Methodius Univ, Inst Chem, Fac Nat Sci & Math, Skopje 1001, Macedonia
[3] Sts Cyril & Methodius Univ, Dept Enol, Inst Agr, Skopje 1000, Macedonia
[4] Univ Pecs, Dept Analyt & Environm Chem, Fac Sci, H-7624 Pecs, Hungary
[5] Univ Pecs, Dept Biochem & Med Chem, Fac Med, H-7624 Pecs, Hungary
来源：
FOOD CHEMISTRY | 2011年 / 124卷 / 01期
关键词：
Wine; Polyphenols; HPLC-DAD-MS; Spectrophotometry; Winemaking; Maceration time; Sulphur dioxide; Yeast; PERFORMANCE LIQUID-CHROMATOGRAPHY; TANDEM MASS-SPECTROMETRY; PHENOLIC-COMPOUNDS; VITIS-VINIFERA; RED WINES; CABERNET-SAUVIGNON; MACERATION TIME; TEMPRANILLO GRAPES; DIRECT-INJECTION; MS ANALYSIS;
D O I：
10.1016/j.foodchem.2010.06.039
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Macedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections and by spectrophotometric methods. ESI-IT MS and MS-MS methods with alternating ionisation polarity were used for identification of the phenolic compounds. Both, nonflavonoids (stilbens, hydroxybenzoic and hydroxycinnamic acids and derivatives) and flavonoids (flavonols, flavan-3-ols and anthocyanins) were detected in the samples. Vranec wines were produced under different fermentation conditions: maceration time of 3, 6 and 10 days, two doses of SO2 (30 and 70 mg l(-1)) and two yeasts for fermentation, in order to examine their effects on the extraction of phenolic compounds from grapes into the wine. (C) 2010 Elsevier Ltd. All rights reserved.
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收藏
页码：316 / 325
页数：10
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