| Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine. | |
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MedLine Citation:
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PMID: 18034746 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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A Gambuti; D Strollo; A Erbaggio; L Lecce; L Moio |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of food science Volume: 72 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2007 Nov |
Date Detail:
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Created Date: 2007-11-23 Completed Date: 2008-03-24 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: S623-8 Citation Subset: IM |
Affiliation:
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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 |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Adult Anthocyanins / analysis Antioxidants / analysis Catechin / analysis Chromatography, High Pressure Liquid Color* Food Handling / methods* Food Technology / methods Humans Italy Pectins / metabolism Phenols / analysis* Quercetin / analysis Rutin / analysis Stilbenes / analysis Sulfur Dioxide / administration & dosage, adverse effects Taste / physiology Time Factors Viscosity Vitis / chemistry* Wine / analysis* |
| Chemical | |
Reg. No./Substance:
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0/Anthocyanins; 0/Antioxidants; 0/Pectins; 0/Phenols; 0/Stilbenes; 117-39-5/Quercetin; 153-18-4/Rutin; 154-23-4/Catechin; 501-36-0/resveratrol; 7446-09-5/Sulfur Dioxide; 9000-69-5/pectin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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