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Titolo:
EXTRACTION OF HYDROXYCINNAMOYLTARTARIC ACIDS FROM BERRIES OF DIFFERENT GRAPE VARIETIES
Autore:
VRHOVSEK U;
Indirizzi:
LIMNOS,PODLIMBARSKEGA 31 LJUBLJANA 1000 SLOVENIA HBLA&LA KLOSTERNEUBURG A-3400 KLOSTERNEUBURG AUSTRIA
Titolo Testata:
Journal of agricultural and food chemistry
fascicolo: 10, volume: 46, anno: 1998,
pagine: 4203 - 4208
SICI:
0021-8561(1998)46:10<4203:EOHAFB>2.0.ZU;2-S
Fonte:
ISI
Lingua:
ENG
Soggetto:
TRANS-CAFFEOYLTARTARIC ACID; POMACE CONTACT; POLYPHENOL OXIDASE; MODEL SOLUTIONS; VITIS-VINIFERA; OXIDATION; WINES; VINIFICATION; MUSTS;
Keywords:
WHITE GRAPE; HYDROXYCINNAMOYLTARTARIC ACIDS; EXTRACTION YIELD; ENZYMATIC OXIDATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
22
Recensione:
Indirizzi per estratti:
Citazione:
U. Vrhovsek, "EXTRACTION OF HYDROXYCINNAMOYLTARTARIC ACIDS FROM BERRIES OF DIFFERENT GRAPE VARIETIES", Journal of agricultural and food chemistry, 46(10), 1998, pp. 4203-4208

Abstract

The concentrations of the hydroxycinnamoyltartaric acids (caftaric, cis- and trans-coutaric, and fertaric acid) were determined in berries of six white grapevine cultivars and compared with their concentrations in oxidation-protected juices. The analyses were performed by directinjection in a reverse phase HPLC-DAD system. Differences among the cultivars in extraction yield appear to be independent of absolute amount. The extraction of fertaric acid was steadily the highest (average = 70.9%), followed by caftaric acid (average = 59.0%) and both p-coutaric isomers (average = 36.2% for cis- and 33.6% for trans-). Four different technologies of juice preparation were performed tin pilot-scalepress) to verify the influence of technology on the extraction yield of hydroxycinnamoyltartaric acids and their enzymatic oxidation duringthe pressing. Losses during juice preparation depended strongly on pressing management. The lowest recovery of all examined compounds occurred in must obtained by whole cluster pressing. Overnight settling of the juice caused further oxidative losses only in the treatments in which the juice had been left on skins before pressing, irrespective of SO2 addition.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 01/12/20 alle ore 10:33:03