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Titolo:
Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols
Autore:
Yokotsuka, K; Singleton, VL;
Indirizzi:
Yamanashi Univ, Inst Enol & Viticulture, Kofu, Yamanashi 4000005, Japan Yamanashi Univ Kofu Yamanashi Japan 4000005 ofu, Yamanashi 4000005, Japan Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA Univ Calif Davis Davis CA USA 95616 ticulture & Enol, Davis, CA 95616 USA
Titolo Testata:
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
fascicolo: 2, volume: 52, anno: 2001,
pagine: 93 - 100
SICI:
0002-9254(2001)52:2<93:EOSTOE>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
RED WINES; ANTHOCYANINS; GRAPES; PRECIPITATION;
Keywords:
seed tannins; wine pigments; grape pigments; enzymatic decolorization; polyphenoloxidase;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
23
Recensione:
Indirizzi per estratti:
Indirizzo: Yokotsuka, K Yamanashi Univ, Inst Enol & Viticulture, Kofu, Yamanashi 4000005, Japan Yamanashi Univ Kofu Yamanashi Japan 4000005 i 4000005, Japan
Citazione:
K. Yokotsuka e V.L. Singleton, "Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols", AM J ENOL V, 52(2), 2001, pp. 93-100

Abstract

Red pigments were isolated from skins of Cabernet Sauvignon grapes and flavonoid phenols were isolated from their seeds. Red table wine was produced from the same lot of grapes. Three red pigment fractions-monomeric anthocyanins, oligomeric pigments, and polymeric pigments-were fractionated by successive extraction with isoamyl alcohol and 1-butanol. The extraction of anthocyanins with isoamyl alcohol was significantly inhibited by SO2 present in the wine, but the interference by SO2 was removed by the addition of acetaldehyde. Seed phenols were fractionated into four fractions-catechins, dimeric phenols, oligomeric tannins, and polymeric tannins-by partition chromatography. Insoluble polyphenoloxidase (PPO) isolated from the must precipitate did not oxidize the seed dimeric phenols or polymeric tannins, but decolorized the whole pigment and three wine pigment fractions in the presence of diphenols. The seed dimeric phenols and polymeric tannins somewhat suppressed decolorization of the whole pigment but did not influence decolorization of wine fractions.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 01/12/20 alle ore 07:31:33