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논문검색

Evolution of 49 Phenolic Compounds in Shortly-aged Red Wines Made from Cabernet Gernischt (Vitis vinifera L. cv.)

원문정보

Zheng Li, Qiu-Hong Pan, Zan-Min Jin, Jian-Jun He, Na-Na Liang, Chang-Qing Duan

한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.1001-1012
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

A total of 49 phenolic compounds were identified from the aged red wines made from Cabernet Gernischt (Vitisvinifera L. cv.) grapes, a Chinese characteristic variety, including 13 anthocyanins, 4 pryanocyanins, 4 flavan-3-ol monomers,6 flavan-3-ol polymers, 7 flavonols, 6 hydroxybenzoic acids, 5 hydroxycinnamic acids, 3 stilbenes, and 1 polymeric pigment.Evolution of these compounds was investigated in wines aged 1 to 13 months. Variance analysis showed that the levels ofmost phenolics existed significant difference in between wines aged 3 and 9 months. Cluster analysis indicated that 2 groupscould be distinguished, one corresponding to wines aged 1 to 3 months and the other to wines aged 4 to 13 months. It wasthus suggested that there were 2 key-stages for the development of fine wine quality, at the aged 3 and 9 months, respectively.This work would provide some helpful information for quality control in wine production.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Zheng Li Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
  • Qiu-Hong Pan Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
  • Zan-Min Jin Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
  • Jian-Jun He Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
  • Na-Na Liang Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
  • Chang-Qing Duan Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China

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