Analysis of non-coloured phenolics in port wines by capillary zone electrophoresis - Influence of grape variety and ageing

被引：29
作者：
Andrade, P
Seabra, R
Ferreira, M
Ferreres, F
Garcia-Viguera, C
机构：
[1] CEBAS CSIC, Dept Ciencia & Tecnol Alimentos, Lab Fitoquim, E-30080 Murcia, Spain
[2] Univ Porto, Fac Farm, CEQUP, P-4050 Porto, Portugal
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 03期
关键词：
non-coloured phenolics; port wines; CZE; grape variety; ageing;
D O I：
10.1007/s002170050234
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Different experimental varietal port wines were analysed in order to determine differences in the concentrations of phenolic compounds between some commonly used grapes varieties (Touriga Francesa, Touriga Nacional, Tinta Roriz and Tinta Barroca). Although all samples had the same qualitative pattern of non-coloured phenolic compounds, Touriga varieties contained more than twice the concentration of these compounds compared to the Tinta varieties. A preliminary study of the effect of ageing on these compounds revealed an overall increase in those components associated with the bitter or astringent characteristics of food and beverages (tyrosol, gallic acid and catechin).
引用
收藏
页码：161 / 164
页数：4
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