Influence of some technological practices on the quantity of resveratrol in wine

被引：40

作者：

Castellari, M ^{[1
]}

Spinabelli, U ^{[1
]}

Riponi, C ^{[1
]}

Amati, A ^{[1
]}

机构：

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

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 03期

关键词：

HPLC; resveratrol; wines; fining agents; hyperoxidation;

D O I：

10.1007/s002170050232

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study of the effects of some perfermentative and fining practices on the resveratrol concentration in wine was carried out. The trans- and cis-resveratrol contents in a red wine obtained using must hyperoxidation were reduced to about 50% compared with those of control wines; this decrease was greater than that observed for total phenols and catechins. In contrast, sparging the red grapes with SO2 and ascorbic acid before crushing them resulted in the trans-resveratrol concentration being greater than that of the control wines. Moreover the amounts of trans- and cis-resveratrol in commercial and synthetic wines were determined before and after addition of charcol, polyvinylpoly-pyrrolidone (PVPP), bentonite, casein, gelatine, and two inert materials, cellulose and diatomaceous earth (kiesel-gur), used as a filter aid. The results showed that PVPP, charcoal and casein were more effective at removing trans- and cis-resveratrol both in synthetic wine and in commercial wines. In all the wines tested the other fining agents gave a limited decrease (2-5%) of trans- and cis-resveratrol. After charcoal and PVPP treatments, significant correlations were observed between the percentage of residual resveratrol and the total phenols in the wines.

引用

页码：151 / 155

页数：5

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