Development of a fast spectroscopic enzyme assay for on-site measurement of total polyphenol content in grapes and wine

被引：6
|
作者：
Harkensee, D
Beutel, S
Young, M
Ulber, R
机构：
[1] Tech Univ Kaiserslautern, Lehrgebiet Bioverfahrenstech, D-67663 Kaiserslautern, Germany
[2] Leibniz Univ Hannover, Inst Tech Chem, D-30167 Hannover, Germany
[3] Univ Techn Federico Santa Maria, Ctr Biotecnol, Valparaiso 1680, Chile
来源：
ANALYTICAL AND BIOANALYTICAL CHEMISTRY | 2006年 / 384卷 / 04期
关键词：
polyphenols; enzyme assay; wine; grapes; analysis;
D O I：
10.1007/s00216-005-0223-2
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
In recent years interest in polyphenols as a nutrient in vegetables and fruits has increased because of polyphenols' positive effects on human health. The interest focuses on the sensory properties of polyphenols and their influence on the taste of fruits and derived products. This article presents the development of a bioanalytical measurement technique enabling the determination of the total polyphenol content (TPC) of fresh grapes within a few minutes. Furthermore this technique allows the control of TPC during production processes, e. g. fermentation of wine.
引用
收藏
页码：1013 / 1018
页数：6
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