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Titolo:
Effect of different oak woods on aged wine color and anthocyanin composition
Autore:
Revilla, I; Gonzalez-SanJose, ML;
Indirizzi:
Univ Burgos, Dept Food Sci & Technol, Burgos 09001, Spain Univ Burgos Burgos Spain 09001 t Food Sci & Technol, Burgos 09001, Spain Univ Salamanca, EPS Zamora, Dept Food Technol, Zamora 49022, Spain Univ Salamanca Zamora Spain 49022 Dept Food Technol, Zamora 49022, Spain
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 4-5, volume: 213, anno: 2001,
pagine: 281 - 285
SICI:
1438-2377(200110)213:4-5<281:EODOWO>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
RED WINES; PHENOLIC-COMPOUNDS; IDENTIFICATION; QUALITY; BARRELS; GRAPES;
Keywords:
red wine; oak wood; anthocyanin; vitisins; color;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Gonzalez-SanJose, ML Univ Burgos, Dept Food Sci & Technol, Plaza Misael Banuelos S-N, Burgos 09001, Spain Univ Burgos Plaza Misael Banuelos S-N Burgos Spain 09001
Citazione:
I. Revilla e M.L. Gonzalez-SanJose, "Effect of different oak woods on aged wine color and anthocyanin composition", EUR FOOD RE, 213(4-5), 2001, pp. 281-285

Abstract

The influence of different parameters related to oak wood casks such as origin (American and French oak) or age (new and old) on the phenolic composition and color of wood-aged wines were studied. Special attention was paid to the effects of the different types of oak cask on the levels of the anthocyanin derivatives formed during the aging of red wines. Anthoycanin monoglucosides and their derivatives, such as pyruvic derivatives, vitisin B andmalvidin-catechin derivatives were evaluated. In addition, the relationship between these new anthocyanin compounds in the wines and the stability ofwine color parameters was analyzed. The results obtained indicate that theorigin or variety of the oak together with the specific practices of each coopery, in addition to the age of the cask, do play a key role in the formation of "new pigments" (anthocyanin derivatives). In addition, the wines with greatest quantities of new pigments are also those with the best chromatic qualities.

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Documento generato il 22/09/20 alle ore 23:04:35