| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.18 MB | Adobe PDF |
Advisor(s)
Abstract(s)
White port wine were made from Malvaela Fina and Rabigata gaps musts that were subjected to different combinations of skin contact and must oxygenation. Increasing skin contact times increased the total phenolics. Total
hydroxycinnamoyl tartaric acid, total flavonoids and the formation of brown
pigments in the tree-run musts. Both air exposure and hyperoxidation were
effective in lowering the concentration of hydroxycinnamoyl tartaric acids and
flavonoids it newly fermented wines. Hyperoxidation seemed more effective in
removing this phenolic compounds and U1 reducing browning than air expo-
sure In wines which had 8 and 25 h of akin contact. Phenolic compounds
increased with wood ageing. Although the concentration of hydroxycinnamic
acide were lower In all oxygenated wines than in the controls. However must
oxygenation prior to fermentation could not prevent further browning of the
wines, caused by the production of furans and the increase of flavonoids
during that ageing it wood. increasing skin contact generally increased the
total monoterpene alcohol concentration for hyperoxidised whesm with some
increases it air exposed wines. Total monoterpene alcohol concentration was
higher Hyperoxidised than in air exposed wines, made from musts with 8 and 25h of skin contact, after 18 months of wood ageing.
Description
Keywords
White port wine Hyperoxidation Skin contact Phenolic compounds Monoterpene alcohols
Pedagogical Context
Citation
HO, Peter... [et al.] - Effect of skin contact and oxygenation of muts on the composition of white port wine. Sciences des Aliments. ISSN 0240-8813. Vol. 19 (1999), p. 668-699
Publisher
Lavoisier