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.

引用

页码：316 / 325

页数：10

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