Tags

Type your tag names separated by a space and hit enter

Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine.
J Food Sci. 2007 Nov; 72(9):S623-8.JF

Abstract

Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial to human health. The objective of this study was to establish the effect of the use of SO2 and pectolitic enzymes in the prefermentative phase, maceration time, and oak aging on color, anthocyanins, tannins, (+)-catechin, (-)-epicatechin, rutin, trans-resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolics were analyzed by HPLC and spectrophotometric methods. The addition of SO2 and pectolitic enzymes before fermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)-catechin, (-)-epicatechin rutin, trans-resveratrol, and quercetin content in Aglianico wine. Longer maceration times gave wines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins, (+)-catechin, (-)-epicatechin, trans-resveratrol, and quercetin content but an increase in total phenolic content, and a stabilizing effect on color also occurred.

Authors+Show Affiliations

Gambuti A
Dipartimento di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Facoltà di Agraria, Via Univ., 100, 80055-Portici, Napoli, Italy. a.gambuti@unifg.it
Strollo D
No affiliation info available
Erbaggio A
No affiliation info available
Lecce L
No affiliation info available
Moio L
No affiliation info available

MeSH

AdultAnthocyaninsAntioxidantsCatechinChromatography, High Pressure LiquidColorFood HandlingFood TechnologyHumansItalyPectinsPhenolsQuercetinResveratrolRutinStilbenesSulfur DioxideTasteTime FactorsViscosityVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18034746

Citation

Gambuti, A, et al. "Effect of Winemaking Practices On Color Indexes and Selected Bioactive Phenolics of Aglianico Wine." Journal of Food Science, vol. 72, no. 9, 2007, pp. S623-8.
Gambuti A, Strollo D, Erbaggio A, et al. Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine. J Food Sci. 2007;72(9):S623-8.
Gambuti, A., Strollo, D., Erbaggio, A., Lecce, L., & Moio, L. (2007). Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine. Journal of Food Science, 72(9), S623-8.
Gambuti A, et al. Effect of Winemaking Practices On Color Indexes and Selected Bioactive Phenolics of Aglianico Wine. J Food Sci. 2007;72(9):S623-8. PubMed PMID: 18034746.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine. AU - Gambuti,A, AU - Strollo,D, AU - Erbaggio,A, AU - Lecce,L, AU - Moio,L, PY - 2007/11/24/pubmed PY - 2008/3/25/medline PY - 2007/11/24/entrez SP - S623 EP - 8 JF - Journal of food science JO - J Food Sci VL - 72 IS - 9 N2 - Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial to human health. The objective of this study was to establish the effect of the use of SO2 and pectolitic enzymes in the prefermentative phase, maceration time, and oak aging on color, anthocyanins, tannins, (+)-catechin, (-)-epicatechin, rutin, trans-resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolics were analyzed by HPLC and spectrophotometric methods. The addition of SO2 and pectolitic enzymes before fermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)-catechin, (-)-epicatechin rutin, trans-resveratrol, and quercetin content in Aglianico wine. Longer maceration times gave wines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins, (+)-catechin, (-)-epicatechin, trans-resveratrol, and quercetin content but an increase in total phenolic content, and a stabilizing effect on color also occurred. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18034746/Effect_of_winemaking_practices_on_color_indexes_and_selected_bioactive_phenolics_of_Aglianico_wine_ DB - PRIME DP - Unbound Medicine ER -