Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging.
Food Res Int
; 124: 34-42, 2019 10.
Article
in En
| MEDLINE
| ID: mdl-31466648
ABSTRACT
The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07â¯mgâ¯L-1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.
Key words
(+)-catechin (PubChem CID:9064); (−)-epicatechin (PubChem CID:72276); Aging sur lie; Caffeic acid (PubChem CID: 689043); Ellagic acid (PubChem CID: 5281855); Gallic acid (PubChem CID:370); Malvidin-3-O-glucoside (PubChem CID:443652); Minerals; Myricetin (PubChem CID: 5281672); NIR; Polyphenols; Quercetin (PubChem CID:5280343); Raman spectroscopy; Sparkling wines; p-coumaric acid (PubChem CID: 637542); trans-Resveratrol (PubChem CID:445154)
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Wine
/
Membrane Glycoproteins
/
Polyphenols
/
Phytochemicals
/
Food Handling
Language:
En
Journal:
Food Res Int
Year:
2019
Document type:
Article