Effect of skin contact on the antioxidant phenolics in white wine

被引：80
作者：
Darias-Martín, JJ
Rodríguez, O
Díaz, E
Lamuela-Raventós, RM
机构：
[1] Univ La Laguna, Ctr Super Ciencias Agrarias, Tenerife 38200, Canary Island, Spain
[2] Inst Canario Invest Agrarias, Sect Prod Agrarios, San Cristobal la Laguna, Spain
[3] Univ Barcelona, Fac Farm, E-08007 Barcelona, Spain
来源：
FOOD CHEMISTRY | 2000年 / 71卷 / 04期
关键词：
skin contact; white wine; phenolics;
D O I：
10.1016/S0308-8146(00)00177-1
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A study was conducted to determine the effect of skin contact on the antioxidant phenolic composition and sensory properties of wine from Listan Bianco, a variety of Vitis vinifera grown in the Canary Islands. Compared with direct pressing of vintage, skin contact increased the levels of phenolics including those with physiological properties, and improved the sensory characteristics. The values of resveratrol and its glucoside isomers were the highest found so far in white wine. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：483 / 487
页数：5
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