The effect of some processing variables on non-coloured phenolic compounds in port wines
1997
Garcia-Viguera, C. | Bakker, J. | Bellworthy, S.J. | Reader, H.P. | Watkins, S.J. | Bridle, P.
The non-coloured phenolic fraction of fortified port wines was studied. Trials using several mash-extraction techniques which may be used during port wine making were evaluated for their effectivenes by measuring qualitative and quantitative differences in phenolics. Total phenolic compounds measured by spectrophotometry and HPLC analysis were compared, and the greater values obtained using spectrophotometry are attributable to the contribution of anthocyanins and non-phenolic UV-absorbing compounds. Quantitative and qualitative differences in composition were observed depending on the extraction mode. The greatest total phenolic content was found in port wine made by traditional foot treading, while early addition of extra alcohol to the mash had a neutral or negative effect on the yield of phenolic compounds.
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