Influence of type of amphora on physico-chemical properties and antioxidant capacity of 鈥楩alanghina鈥?white wines
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- 作者：Antonietta Baiano ; Gabriella Varva ; Antonio De Gianni ; Ilaria Viggiani ; Carmela Terracone ; Matteo Aless ; ro Del Nobile
- 关键词：Amphorae ; Antioxidant activity ; &lsquo ; Falanghina&rsquo ; white wines ; Phenolic compounds ; Wine ageing
- 刊名：Food Chemistry
- 出版年：1 March, 2014
- 年：2014
- 卷：146
- 期：Complete
- 页码：226-233
- 全文大小：541 K
文摘
The present research was aimed to evaluate the effects of ageing and type of container on physico-chemical indices and on antioxidant compounds of 鈥楩alanghina鈥?wines. Wines were stored for 12 months in raw, glazed, and engobe amphorae, and in stainless steel tanks. Lactic, acetic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay) were not affected by the type of container for the duration of the ageing. Flavonoids decreased by about 85% in all the containers. The concentrations of flavans reactive with vanilline were reduced by 100% in raw and glazed amphorae, 23% in engobe amphorae, and 59% in stainless steel tanks. The hydroxycinnamoyl tartaric acids decreased by about 11% in raw and engobe amphorae and by 鈭?2% in glazed amphorae and in stainless steel tanks. During the whole ageing time, the decrease of the antioxidant capacity ranged from 28% (raw amphorae) to 43% (stainless steel tanks).