Prediction of the colour and polyphenolic composition of the young red wines from the phenolic potential of the grapes

被引：20

作者：

Gonzalez-Neves, Gustavo ^{[1
,2
]}

Gil, Graciela ^{[1
]}

Ferrer, Milka ^{[3
]}

Charamelo, Darwin ^{[1
]}

Balado, Juan ^{[1
]}

Bochicchio, Rosa ^{[1
]}

Gatto, Gabriela ^{[1
]}

Tessore, Alicia ^{[1
]}

机构：

[1] Inst Nacl Vitivinicultura, Las Piedras 90200, Uruguay

[2] Unidad Tecnol Alimentos, Montevideo 12900, Uruguay

[3] Fac Agron, Dept Prod Vegetal, Montevideo 12900, Uruguay

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 09期

关键词：

Anthocyanins; colour; grapes; polyphenols; wine and oenology; CELL-WALL COMPOSITION; CABERNET-SAUVIGNON; ANTHOCYANINS; TANNAT; MERLOT; PH;

D O I：

10.1111/j.1365-2621.2010.02343.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>The phenolic potential of the grapes of Tannat, Cabernet Sauvignon and Merlot produced in the south region of Uruguay was analysed in four years. The grapes of Tannat had the highest total phenolic richness (A280 = 80.0), total anthocyanin potential (ApH1 = 2540 mg L-1) and extractable anthocyanin potential (ApH3.2 = 1269 mg L-1), although there were important differences between the years. Representative winemaking of each vineyard was carried out. The differences verified in the grapes phenolic indexes were related to the colour and polyphenolic composition of the wines. The correlations between the phenolic indexes of the grapes and the colour and polyphenolic composition of the wines were very high. The estimation of the polyphenolic richness and the extractability of the anthocyanins of the grapes allow to improve the management of the winemaking and the prediction of the chromatic characteristics and the global polyphenolic composition of the wines.

引用

页码：1843 / 1851

页数：9

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