Title of article
Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast
Author/Authors
Silva، نويسنده , , Lu??s R and Andrade، نويسنده , , Paula B and Valent?o، نويسنده , , Patr??cia and Seabra، نويسنده , , Rosa M and Trujillo، نويسنده , , Martha E and Vel?zquez، نويسنده , , Encarna، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
5
From page
185
To page
189
Abstract
The non-coloured phenolic composition of red wine obtained from Touriga Nacional grapes growing in the Dمo region (Portugal) was determined by HPLC/DAD and 16 compounds were identified and quantified. The effect of nine different Dekkera bruxellensis strains on the levels of phenolic acids and flavonoids of the wine were also evaluated. In all samples (inoculated and non inoculated), phenolic acids predominated over flavonoids. In inoculated samples a considerable rise in the amounts of gallic acid was observed (about 33%) while the amounts of t-CAFTA, t-COUTA, caffeic and p-coumaric acids suffered a statistically significant decrease.
Keywords
HPLC/DAD , Non-coloured phenolics , Dekkera bruxellensis , Dمo red wine
Journal title
Food Chemistry
Serial Year
2005
Journal title
Food Chemistry
Record number
1951243
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