TY - JOUR
T1 - Spectroscopic analysis of polyphenols in white wines
AU - Gorinstein, Shela
AU - Weisz, Moshe
AU - Zemser, Marina
AU - Tilis, Kira
AU - Stiller, Alfred
AU - Flam, Israel
AU - Gat, Yakov
PY - 1993
Y1 - 1993
N2 - Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compounds were detected and characterized by ultraviolet (UV) and infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Combined treatment with bentonite, egg albumin and Polyclar AT decreased the amounts of catechols, flavonols, anthocyanins and leucoanthocyanins. Polyphenols (32-17%), anthocyanogens (64-48%) and proteins (62-77%) were removed by this technological process. The best results were received when not only wines, but also musts were pretreated with bentonite. Comparisons of the polyphenol compositions of wines made from the same grape variety grown in different locations of the same vintage and between two vintages are reported.
AB - Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compounds were detected and characterized by ultraviolet (UV) and infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Combined treatment with bentonite, egg albumin and Polyclar AT decreased the amounts of catechols, flavonols, anthocyanins and leucoanthocyanins. Polyphenols (32-17%), anthocyanogens (64-48%) and proteins (62-77%) were removed by this technological process. The best results were received when not only wines, but also musts were pretreated with bentonite. Comparisons of the polyphenol compositions of wines made from the same grape variety grown in different locations of the same vintage and between two vintages are reported.
UR - http://www.scopus.com/inward/record.url?scp=0027466810&partnerID=8YFLogxK
U2 - 10.1016/0922-338X(93)90221-S
DO - 10.1016/0922-338X(93)90221-S
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AN - SCOPUS:0027466810
SN - 0922-338X
VL - 75
SP - 115
EP - 120
JO - Journal of Fermentation and Bioengineering
JF - Journal of Fermentation and Bioengineering
IS - 2
ER -