Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
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- 作者：Marí ; a Jesú ; s Cejudo-Bastantea ; mjcejudo@us.es" class="auth_mail" title="E-mail the corresponding author ; Bruno Rodrí ; guez-Morgadob ; bromo@us.es" class="auth_mail" title="E-mail the corresponding author ; M. José ; Jara-Palaciosa ; mjara@us.es" class="auth_mail" title="E-mail the corresponding author ; Juliá ; n C. Rivas-Gonzaloc ; jcrivas@usal.es" class="auth_mail" title="E-mail the corresponding author ; Juan Parradob ; parrado@us.es" class="auth_mail" title="E-mail the corresponding author ; Francisco J. Herediab ; heredia@us.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Enzymatic grape seed hydrolysate ; Polyphenolic compounds ; CIELAB ; Differential tristimulus colorimetry ; Warm climate
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：348-357
- 全文大小：440 K
文摘
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Seeds enzymatic hydrolyzate improves colour quality of warm-climate red wines.
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Wines show better pigments and copigments characteristics during stabilization.
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Lower loss of colour is observed in treated wines, without changes on tonality.
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High quantity of enzymatic hydrolyzate is detrimental to the colour of red wines.
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Colour changes provoked by high quantity of hydrolyzate are visually perceptible.