Document Detail


Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines.
MedLine Citation:
PMID:  22980860     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and a combination of the last two procedures. Significant differences were highlighted by both conventional analyses and NMR spectroscopy. The strongest changes were for organic acid concentrations (tartaric, in particular) and phenolic content. Cryomaceration caused a strong precipitation of tartaric acid, which may be desired if grapes have high acidity values. Cryomaceration protected those flavans reactive with vanillin from the action of oxidative enzymes. Vinification in a reductive environment, alone or combined with a cryomaceration step, gave wines with the highest solids content and caused a greater extraction of phenolic compounds from skins compared to traditional winemaking or cryomaceration alone, due to SO(2) solubilisation. Grape oenological expression can be strongly affected by the application of the investigated wine-making procedures.
Authors:
Antonietta Baiano; Carmela Terracone; Francesco Longobardi; Andrea Ventrella; Angela Agostiano; Matteo Alessandro Del Nobile
Publication Detail:
Type:  Journal Article     Date:  2012-07-25
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  2694-701     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Food Science, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
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