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Titre du document / Document title

RELATIONSHIP BETWEEN GRAPE PHENOLIC MATURITY AND RED WINE PHENOLIC COMPOSITION

Auteur(s) / Author(s)

CAGNASSO E. (1) ; ROLLE L. (1) ; CAUDANA A. (1) ; GERBI V. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Dipartimento Valorizzazione e Protezione delle Risorse Agroforestali, Di.Va.P.R.A., Microbiologia agraria e Tecnologie Alimentari, Università di Torino, Via L. da Vinci 44, 10095 Grugliasco (TO), ITALIE

Résumé / Abstract

Phenolic maturity of red Piedmont grape varieties Nebbiolo and Barbera was monitored during the grape harvest in 16 vineyards in 2000 and 2001. The study used the Glories' method which was modified to avoid some critical parts of the original protocol, mainly regarding the extraction solution used at pH 1. Experimental winemaking processes were performed on a part of the grapes from the vineyards being monitored. The analytical data revealed a correlation between the anthocyanins and flavonoid indexes of grapes and color indexes of wines. The cell maturity index (EA%) is representative of how quickly anthocyanins can be extracted. Moreover, a correlation was found between the seed maturity index (Mp%) and the content of low molecular weight flavanols in the wine. In 2002-2004 this correlation was studied on Nebbiolo, Barbera and Dolcetto grape varieties on an industrial scale. Winemaking carried out using different systems of maceration confirmed the experimental results.

Revue / Journal Title

Italian journal of food science    ISSN  1120-1770 

Source / Source

2008, vol. 20, no3, pp. 365-380 [16 page(s) (article)] (1 p.3/4)

Langue / Language

Anglais

Editeur / Publisher

Chiriotti, Pinerolo, ITALIE  (1989-2009) (Revue)

Mots-clés anglais / English Keywords

Alcoholic beverage

;

Fruit

;

Index

;

Polyphenol

;

Chemical composition

;

Red wine

;

Maturity

;

Phenols

;

Grape

;

Mots-clés français / French Keywords

Boisson alcoolisée

;

Fruit

;

Indice

;

Polyphénol

;

Composition chimique

;

Vin rouge

;

Maturité

;

Phénols

;

Raisin

;

Mots-clés espagnols / Spanish Keywords

Bebida alcohólica

;

Fruto

;

Indice

;

Polifenol

;

Composición química

;

Vino tinto

;

Madurez

;

Fenoles

;

Uva

;

Mots-clés d'auteur / Author Keywords

Barbera

;

Nebbiolo

;

phenolic maturity

;

polyphenols

;

previsional indexes

;

wine -

;

Localisation / Location

INIST-CNRS, Cote INIST : 22529, 35400018388315.0060

Nº notice refdoc (ud4) : 20824296



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