Role of anthocyanins in the differentiation of Tempranillo wines

被引：0
|
作者：
Revilla, E [1 ]
González-Reig, MJ [1 ]
Garcinuño, P [1 ]
García-Beneytez, E [1 ]
机构：
[1] Univ Autonoma Madrid, Fac Ciencias, Secc Dept Quim Agr, E-28049 Madrid, Spain
来源：
Food Flavor and Chemistry: Explorations into the 21st Century | 2005年 / 300期
关键词：
D O I：
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The anthocyanin profile of young Tempranillo wines made with different technologies (conventional red winemaking and carbonic maceration) in different areas of Rioja (vintage 2000) has been analyzed by RP-HPLC. Data have been submitted to different multivariate statistical analysis (cluster analysis, principal components analysis, factor analysis). Results show that those wines may be classified taking into account winemaking technology and area of production. Other phenolic compounds, like flavonols, are not useful for this purpose.
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页码：72 / 81
页数：10
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