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; P. B. Andrade; R. M. Seabra; C. Pereira; M. A. Ferreira; M. A. Faia

doi:10.1016/S0308-8146(99)00107-7

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
, P. B. Andrade
, R. M. Seabra
, C. Pereira
, M. A. Ferreira
, M. A. Faia

Research output: Contribution to journal › Article › peer-review

50 Scopus citations

Abstract

The effects of cultivar, grape maturation and technology of winemaking on the levels of phenolic acids were evaluated. In all varieties, 3,4-dihydroxybenzoic, p-coumaric and caffeic acids were the predominant acids. Among the three varieties, significant differences were observed in the concentration of p-coumaric acid. The grape maturation only influenced the concentration 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-dihydroxybenzoic, ellagic and caffeic acids. Copyright (C) 1999 Elsevier Science Ltd.

Original language	English
Pages (from-to)	39-44
Number of pages	6
Journal	Food Chemistry
Volume	67
Issue number	1
DOIs	https://doi.org/10.1016/S0308-8146(99)00107-7
State	Published - Oct 1999
Externally published	Yes

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title = "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",

abstract = "The effects of cultivar, grape maturation and technology of winemaking on the levels of phenolic acids were evaluated. In all varieties, 3,4-dihydroxybenzoic, p-coumaric and caffeic acids were the predominant acids. Among the three varieties, significant differences were observed in the concentration of p-coumaric acid. The grape maturation only influenced the concentration 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-dihydroxybenzoic, ellagic and caffeic acids. Copyright (C) 1999 Elsevier Science Ltd.",

author = "R. Ramos and Andrade, \{P. B.\} and Seabra, \{R. M.\} and C. Pereira and Ferreira, \{M. A.\} and Faia, \{M. A.\}",

year = "1999",

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language = "English",

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T2 - Effects of grape variety, grape maturation and technology of winemaking

AU - Ramos, R.

AU - Andrade, P. B.

AU - Seabra, R. M.

AU - Pereira, C.

AU - Ferreira, M. A.

AU - Faia, M. A.

PY - 1999/10

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N2 - The effects of cultivar, grape maturation and technology of winemaking on the levels of phenolic acids were evaluated. In all varieties, 3,4-dihydroxybenzoic, p-coumaric and caffeic acids were the predominant acids. Among the three varieties, significant differences were observed in the concentration of p-coumaric acid. The grape maturation only influenced the concentration 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-dihydroxybenzoic, ellagic and caffeic acids. Copyright (C) 1999 Elsevier Science Ltd.

AB - The effects of cultivar, grape maturation and technology of winemaking on the levels of phenolic acids were evaluated. In all varieties, 3,4-dihydroxybenzoic, p-coumaric and caffeic acids were the predominant acids. Among the three varieties, significant differences were observed in the concentration of p-coumaric acid. The grape maturation only influenced the concentration 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-dihydroxybenzoic, ellagic and caffeic acids. Copyright (C) 1999 Elsevier Science Ltd.

UR - https://www.scopus.com/pages/publications/0033004326

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DO - 10.1016/S0308-8146(99)00107-7

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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

Abstract

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