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Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation 总被引:3,自引:0,他引:3
Inmaculada Álvarez José Luis Aleixandre María José García Victoria Lizama José Luis Aleixandre-Tudó 《European Food Research and Technology》2009,228(4):501-510
The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition
of Tempranillo red wines after malolactic fermentation was studied. Six experiments dealing with the prefermentative addition
of caffeic acid, rutin, (+) catechin, white grape skin tannin, white grape seed tannin and control wines were realised. Three
different winemaking technologies (traditional vinification, prefermentative cold maceration at 6–8 °C and cold soak at 0–2 °C
with dry ice) were studied. Prefermentative addition of copigments increases anthocyanin copigmentation reactions and produces
wines with a greater colour, a higher anthocyanin concentration, a superior contribution of anthocyanins to the colour of
the wine, a superior percentage of tannins polymerised with polysaccharides and less astringency. Cold prefermentative maceration
increases the extraction of polyphenols, the anthocyanin copigmentation reactions and the polymerisation reactions between
tannins and polysaccharides. The effectiveness of the combination of copigments and prefermentative maceration treatments
was demonstrated by the increase of the concentration of the polyphenolic compounds. 相似文献
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Pre‐fermentative cold maceration in the presence of non‐Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine 下载免费PDF全文
I. Benucci F. Luziatelli M. Cerreti K. Liburdi T. Nardi P. Vagnoli M. Ruzzi M. Esti 《Australian Journal of Grape and Wine Research》2018,24(2):267-274