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231224s2011 xx |||||o 00| ||eng c |
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|a 10.1177/1082013210368555
|2 doi
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|a eng
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|a Puértolas, E
|e verfasserin
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|a Changes in phenolic compounds of Aragon red wines during alcoholic fermentation
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|c 2011
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|a Text
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|a ƒaComputermedien
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|a Date Completed 08.07.2011
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|a Date Revised 14.04.2011
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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
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|a Journal Article
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|a Anthocyanins
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|a Coumaric Acids
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|a Flavonols
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|a Phenols
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|a Alvarez, I
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|a Raso, J
|e verfasserin
|4 aut
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 17(2011), 2 vom: 18. Apr., Seite 77-86
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|g volume:17
|g year:2011
|g number:2
|g day:18
|g month:04
|g pages:77-86
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|u http://dx.doi.org/10.1177/1082013210368555
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