Influence of different withering conditions on phenolic composition of Avan脿, Chatus and Nebbiolo grapes for the production of 鈥楻einforced鈥?wines
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- 作者：Fabrizio Torchioa ; 1 ; Delia Elena Urcanb ; c ; 1 ; Lin Linb ; Vincenzo Gerbib ; Simone Giacosab ; Susana Rí ; o Segadeb ; Nastasia Popc ; Milena Lambria ; Luca Rolleb ; luca.rolle@unito.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Phenolic composition ; Anthocyanins ; Flavanols ; Withering process ; Red winegrapes ; Reinforced wines
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：247-256
- 全文大小：329 K
文摘
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Withering rate effect on phenol composition of reinforced wines was variety dependent.
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Three red winegrape varieties with different anthocyanin profiles were selected.
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Slow withered Chatus grapes produced the most colored reinforced wines.
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Fast withering process is recommended for longer maceration times of Nebbiolo grapes.
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Reinforced wines made from withered Avanà grapes did not meet good color traits.