ISSN:
1438-2385
Keywords:
Key words Wine
;
Polyphenols
;
Appellation of origin
;
High-performance liquid chromatography
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The phenolic composition of red and white wines from four Spanish Appellations of Origin (official classification of Spanish wines) was investigated. Different hydroxybenzoic and hydroxycinnamic acids, catechins, procyanidins, alcohols, stilbenes and flavonols were identified. Additionally, the ketone 2,3-dihydroxy-1-guaiacylpropan-1-one was identified for the first time in red wines aged in oak barrels. The concentration of most of the phenolic compounds quantified was higher in red wines than in white wines, as would be expected from the different methods of vinification and the grape varieties used. These differences could also contribute to differences in the antioxidant ability of these wines. The multivariate analysis applied to the phenolic compounds quantified allowed the relationships among these compounds to be examined and the origin of the wines to be distinguished.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050579
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