Influence of different withering conditions on phenolic composition of Avana, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines

被引：29

作者：

Torchio, Fabrizio ^{[1
]}

Urcan, Delia Elena ^{[2
,3
]}

Lin, Lin ^{[2
]}

Gerbi, Vincenzo ^{[2
]}

Giacosa, Simone ^{[2
]}

Segade, Susana Rio ^{[2
]}

Pop, Nastasia ^{[3
]}

Lambri, Milena ^{[1
]}

Rolle, Luca ^{[2
]}

机构：

[1] Univ Cattolica Sacro Cuore, Ist Enol & Ingn Agroalimentare, I-29122 Piacenza, Italy

[2] Univ Turin, Dipartimento Sci Agr Forestali & Alimentari, I-10095 Grugliasco, TO, Italy

[3] Univ Agr Sci & Vet Med, Cluj Napoca 400372, Romania

来源：

FOOD CHEMISTRY | 2016年 / 194卷

关键词：

Phenolic composition; Anthocyanins; Flavanols; Withering process; Red winegrapes; Reinforced wines; VITIS-VINIFERA L; POSTHARVEST DEHYDRATION; MECHANICAL-PROPERTIES; CHEMICAL-COMPOSITION; WINEGRAPE SEEDS; A-ASTERISK; SKIN; COLOR; BERRIES; ANTHOCYANINS;

D O I：

10.1016/j.foodchem.2015.08.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avana grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：247 / 256

页数：10

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