Analysis of non-coloured phenolics in port wines by capillary zone electrophoresisInfluence of grape variety and ageing |
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| Authors: | Paula Andrade Rosa Seabra Margarida Ferreira Federico Ferreres C. García-Viguera |
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| Affiliation: | (1) Laboratorio Fitoquímica, Departamento Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Apartado Correos 4195, E-30080, Murcia, Spain, ES;(2) CEQUP/Faculdade de Farmácia, Universidade do Porto, R. Anibal Cunha 164, P-4050 Porto, Portugal, PT |
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| Abstract: | Different experimental varietal port wines were analysed in order to determine differences in the concentrations of phenolic compounds between some commonly used grapes varieties (Touriga Francesa, Touriga Nacional, Tinta Roriz and Tinta Barroca). Although all samples had the same qualitative pattern of non-coloured phenolic compounds, Touriga varieties contained more than twice the concentration of these compounds compared to the Tinta varieties. A preliminary study of the effect of ageing on these compounds revealed an overall increase in those components associated with the bitter or astringent characteristics of food and beverages (tyrosol, gallic acid and catechin). Received: 1 August 1997 |
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| Keywords: | Non-coloured phenolics Port wines CZE Grape variety ageing |
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