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Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
J Agric Food Chem. 2003 Mar 26; 51(7):2089-95.JA

Abstract

Thirty-two phenolic compounds of low molecular weight were identified in 36 white, blanc de noir, and rosé sparkling wines by using HPLC with photodiode array and mass spectrometry detection. Some of the identified compounds, such as cis- and trans-ethylcaftaric, cis- and trans-ethylcaffeic, and cis- or trans-ethyl-p-coumaric acids, 2R,3R-dihydroquercetin, 2R,3R-dihydrokaempferol 3-O-beta-d-glucoside, and a lignan derivative are described for the first time in sparkling wines manufactured with grapes of red varieties. This is also the first time that cis- or trans-diethylfertaric acids have been identified in wines. When cluster analysis was applied to the data of 19 of the 32 identified compounds, the greatest differences found in the low molecular weight phenolic compounds in sparkling wines were due to the grape variety from which they were manufactured, whereas aging time did not significantly influence phenolic composition. Nine phenolic compounds, that is, trans-p-coumaric and trans-caftaric acids, trans-resveratrol glucoside, cis-coutaric, trans-coutaric, cis-p-coumaric, and cis-caftaric acids, tryptophol, and syringic acid, permit the wines to be classified correctly in accordance with the grape variety from which they were manufactured.

Authors+Show Affiliations

Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12643678

Citation

Pozo-Bayón, M Angeles, et al. "Study of Low Molecular Weight Phenolic Compounds During the Aging of Sparkling Wines Manufactured With Red and White Grape Varieties." Journal of Agricultural and Food Chemistry, vol. 51, no. 7, 2003, pp. 2089-95.
Pozo-Bayón MA, Hernández MT, Martín-Alvarez PJ, et al. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. J Agric Food Chem. 2003;51(7):2089-95.
Pozo-Bayón, M. A., Hernández, M. T., Martín-Alvarez, P. J., & Polo, M. C. (2003). Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. Journal of Agricultural and Food Chemistry, 51(7), 2089-95.
Pozo-Bayón MA, et al. Study of Low Molecular Weight Phenolic Compounds During the Aging of Sparkling Wines Manufactured With Red and White Grape Varieties. J Agric Food Chem. 2003 Mar 26;51(7):2089-95. PubMed PMID: 12643678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. AU - Pozo-Bayón,M Angeles, AU - Hernández,M Teresa, AU - Martín-Alvarez,Pedro J, AU - Polo,M Carmen, PY - 2003/3/20/pubmed PY - 2003/5/8/medline PY - 2003/3/20/entrez SP - 2089 EP - 95 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 7 N2 - Thirty-two phenolic compounds of low molecular weight were identified in 36 white, blanc de noir, and rosé sparkling wines by using HPLC with photodiode array and mass spectrometry detection. Some of the identified compounds, such as cis- and trans-ethylcaftaric, cis- and trans-ethylcaffeic, and cis- or trans-ethyl-p-coumaric acids, 2R,3R-dihydroquercetin, 2R,3R-dihydrokaempferol 3-O-beta-d-glucoside, and a lignan derivative are described for the first time in sparkling wines manufactured with grapes of red varieties. This is also the first time that cis- or trans-diethylfertaric acids have been identified in wines. When cluster analysis was applied to the data of 19 of the 32 identified compounds, the greatest differences found in the low molecular weight phenolic compounds in sparkling wines were due to the grape variety from which they were manufactured, whereas aging time did not significantly influence phenolic composition. Nine phenolic compounds, that is, trans-p-coumaric and trans-caftaric acids, trans-resveratrol glucoside, cis-coutaric, trans-coutaric, cis-p-coumaric, and cis-caftaric acids, tryptophol, and syringic acid, permit the wines to be classified correctly in accordance with the grape variety from which they were manufactured. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12643678/Study_of_low_molecular_weight_phenolic_compounds_during_the_aging_of_sparkling_wines_manufactured_with_red_and_white_grape_varieties_ L2 - https://doi.org/10.1021/jf021017z DB - PRIME DP - Unbound Medicine ER -