Influence of Dekkera bruxellensis on the contents of anthocyanins,organic acids and volatile phenols of Dão red wine |
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Authors: | Patrícia Valentão Rosa M Seabra Graciliana Lopes Luís R Silva Vitor Martins Martha E Trujillo Encarna Velázquez Paula B Andrade |
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Affiliation: | 1. REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha, 164, 4050-047 Porto, Portugal;2. Escola Superior Agrária de Viseu, Departamento das Indústrias Agro-Alimentares, Estrada de Nelas – Quinta da Alagoa, 3500-606 Viseu, Portugal;3. Departamento de Microbiologia y Genética, Universidad de Salamanca, Salamanca, Spain;4. Sogrape Vinhos S.A., Aldeia Nova – Avintes, 4431-852 Avintes, Portugal |
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Abstract: | The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dão region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dão region during its maturation by the production of volatile phenols, namely 4-ethylphenol. |
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Keywords: | Dã o red wine Dekkera bruxellensis Anthocyanins Organic acids Volatile phenols |
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