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Phenolic acids in Sardinia vernaccia wine: variations during biological ageing

Farris, Giovanni Antonio and Roggio, Tonina and Mattivi, Fulvio and Franco, Mario Andrea (1997) Phenolic acids in Sardinia vernaccia wine: variations during biological ageing. Journal of Commodity Science, Technology and Quality, Vol. 36 (4), p. 187-199. ISSN 1971-4483. Article.

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DOI: 10.1400/97586


Variations in total polyphenols and in some esterified and free phenolic acids, caused by flor formation in the ageing process of “Vernaccia di Oristano”, were studied using HPLC analysis. The experiments showed that “Vernaccia di Oristano” has a much higher quantity of total polyphenols than other white wines and that this value decreases when the wine is inoculated with flor yeasts. It was also noted that the quantity of free cinnamic acids and of their tartaric esters is very low and that contact between wine and yeast causes an increase in the former and a decrease in the latter. The greatest interactions were recorded between 1043 and AMBRA strains, and trans-p-feruloyl tartaric acid and trans-2-S-glutathionyl caffeoyl tartaric acid (GRP). With inoculated samples the variations observed in total polyphenols corresponds to a sharp decrease of absorbency at 420 nm. The decreases in Optical Density and total polyphenols do not, however, appear to be correlated.

Item Type:Article
ID Code:2202
Uncontrolled Keywords:"Vernaccia di Oristano" wine, polyphenol content, Sardinia
Subjects:Area 13 - Scienze economiche e statistiche > SECS-P/13 Scienze merceologiche
Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01 Dipartimenti > Chimica
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Deposited On:18 Aug 2009 10:07

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