A preliminary study of non-coloured phenolics in wines of varietal white grapes (codega, gouveio and malvasia fina): effects of grape variety, grape maturation and technology of winemaking
R. Ramos et al., A preliminary study of non-coloured phenolics in wines of varietal white grapes (codega, gouveio and malvasia fina): effects of grape variety, grape maturation and technology of winemaking, FOOD CHEM, 67(1), 1999, pp. 39-44
The effects of cultivar, grape maturation and technology of winemaking on t
he levels of phenolic acids were evaluated. In all varieties, 3,4-dihydroxy
benzoic, p-coumaric and caffeic acids were the predominant acids. Among the
three varieties, significant differences were observed in the concentratio
n of p-coumaric acid. The grape maturation only influenced the concentratio
n of 3,4-dihydroxybenzoic acid. According to the technology of winemaking,
significant differences could be observed in syringic, and p-coumaric acids
by the induction of fermentation temperature. Comparisons of the phenolic
composition, when the fermentations were conducted in stainless steel tanks
and/or in oak barrels, showed differences in the concentrations of 3,4-dih
ydroxybenzoic, ellagic and caffeic acids. (C) 1999 Elsevier Science Ltd. Al
l rights reserved.