Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

被引：86

作者：

Castellari, M ^{[1
]}

Matricardi, L ^{[1
]}

Arfelli, G ^{[1
]}

Galassi, S ^{[1
]}

Amati, A ^{[1
]}

机构：

[1] Univ Bologna, Ist Ind Agrarie, I-40126 Bologna, Italy

来源：

FOOD CHEMISTRY | 2000年 / 69卷 / 01期

关键词：

D O I：

10.1016/S0308-8146(99)00240-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of three levels of oxygen supply on the phenolic composition of Sangiovese wine was evaluated during 6 months of storage. Oxygenation reduced the total phenolics content and increased the concentration of red polymeric compounds. Saturation with oxygen every 30 days significantly improved the wine colour density as compared to the control. The individual behaviour of phenolic compounds such as (+)catechin, (-) epicatechin, quercetin, caffeic acid, and anthocyanins showed a significant depleting effect of oxygen on wine phenolic composition when wines were oxygenated every month. The supply of oxygen every 60 days limited the oxidation of low molecular weight phenolic compounds and slightly influenced the wine colour. This confirmed that oxygenation could improve the evolution of red wines during ageing, but its control is necessary to reduce detrimental effects upon single bioactive phenolic compounds. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：61 / 67

页数：7

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