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Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
Food Sci Technol Int. 2011 Apr; 17(2):77-86.FS

Abstract

Changes in the principal phenolic compounds during the maceration-fermentation process of Garnacha, Merlot and Syrah grapes cultivated in Aragón region (northeast of Spain) have been investigated. While Garnacha is a traditional grape variety cultivated in this region, Merlot and Syrah have been introduced recently. During fermentation, Syrah showed the highest concentration in anthocyanins, flavan-3-ols and flavonols (802.7 ± 0.5 mg/L, 74.7 ± 2.4 mg/L and 37.1 ± 1.5 mg/L at the end of fermentation, respectively). Unexpectedly, Garnacha, a variety with lower phenolic content, showed the highest amount of hydroxycinnamic acids (83.1 ± 5.6 mg/L at the end of fermentation). The overall results also indicated that the evolution during maceration-fermentation process of the different phenolic compounds and their concentrations were influenced by the varietal factor.

Authors+Show Affiliations

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21421675

Citation

Puértolas, E, et al. "Changes in Phenolic Compounds of Aragon Red Wines During Alcoholic Fermentation." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 17, no. 2, 2011, pp. 77-86.
Puértolas E, Alvarez I, Raso J. Changes in phenolic compounds of Aragon red wines during alcoholic fermentation. Food Sci Technol Int. 2011;17(2):77-86.
Puértolas, E., Alvarez, I., & Raso, J. (2011). Changes in phenolic compounds of Aragon red wines during alcoholic fermentation. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 17(2), 77-86. https://doi.org/10.1177/1082013210368555
Puértolas E, Alvarez I, Raso J. Changes in Phenolic Compounds of Aragon Red Wines During Alcoholic Fermentation. Food Sci Technol Int. 2011;17(2):77-86. PubMed PMID: 21421675.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in phenolic compounds of Aragon red wines during alcoholic fermentation. AU - Puértolas,E, AU - Alvarez,I, AU - Raso,J, Y1 - 2011/03/18/ PY - 2011/3/23/entrez PY - 2011/3/23/pubmed PY - 2011/7/9/medline SP - 77 EP - 86 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 17 IS - 2 N2 - Changes in the principal phenolic compounds during the maceration-fermentation process of Garnacha, Merlot and Syrah grapes cultivated in Aragón region (northeast of Spain) have been investigated. While Garnacha is a traditional grape variety cultivated in this region, Merlot and Syrah have been introduced recently. During fermentation, Syrah showed the highest concentration in anthocyanins, flavan-3-ols and flavonols (802.7 ± 0.5 mg/L, 74.7 ± 2.4 mg/L and 37.1 ± 1.5 mg/L at the end of fermentation, respectively). Unexpectedly, Garnacha, a variety with lower phenolic content, showed the highest amount of hydroxycinnamic acids (83.1 ± 5.6 mg/L at the end of fermentation). The overall results also indicated that the evolution during maceration-fermentation process of the different phenolic compounds and their concentrations were influenced by the varietal factor. SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/21421675/Changes_in_phenolic_compounds_of_Aragon_red_wines_during_alcoholic_fermentation_ DB - PRIME DP - Unbound Medicine ER -