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Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak

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Summary:
Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the highest proportions of malvidin (86.0
1.0) and peonidin (5.5
0.4), while Tannat wines had the highest of delphinidin (6.9
0.8), petunidin (13.2
0.6) and nonacylated glucosides (73.6
0.6). Cold soak increased the anthocyanins contents in Tannat and Merlot wines. In turn, maceration enzymes affect the anthocyanin profile and the stability of the colour of wines. Discriminant analysis of data showed significant separation of the wines of each variety as the anthocyanin profile showed the varietal fingerprint, despite the different winemaking procedures

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Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Food Science and Technology

No. Panggil

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Penerbit

: International Journal of Food Science and Technology., 2016

Deskripsi Fisik

International Journal of Food Science and Technology 2016, 51, 260–267

Bahasa

English

ISBN/ISSN

doi:10.1111/ijfs.129

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2016, 51,

Subjek

Ilmu dan Teknologi Pangan

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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