Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature

✍ Scribed by R. Gil-Muñoz; E. Gómez-Plaza; A. Martı́nez; J.M. López-Roca

• Book ID: 102591595
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 174 KB
• Volume: 12
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1999.0834

✦ Synopsis

The evolution of di!erent phenolic compounds during the "rst year of vini"cation of Monastrell wines as well as the in#uence of grape temperature at the moment of crushing on the quantitative composition and evolution of polyphenols were studied. Phenolic acids, hydroxycinnamic acid derivatives, anthocyanins, #avan-3-ols and #avonols were determined by HPLC. The results showed that temperature strongly in#uenced the rate of polyphenol extraction during the "rst three or four days of alcoholic fermentation but did so to a lesser degree as vini"cation progressed. At the end of the experiment, only caftaric and coutaric acids showed di!erences regarding the temperature of grapes at the moment of crushing.