terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Phenolic compounds present in natural haze protein of Sauvignon white wine

Phenolic compounds present in natural haze protein of Sauvignon white wine

Abstract

The aim of this work was the identification and quantification of polyphenols present in natural precipitate of a Sauvignon wine. Phenol analysis in wine precipitate was based on acid hydrolysis, CG- MS after derivatization, and LC-MS. Several phenolic compounds were identified, and total phenols reached 6.3% DW of the total precipitate. These results confirm that phenolic compounds are a non- negligible component of wine protein precipitates.

Download the article
Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Mirieia ESTERUELAS, Nikolaos KOUNTOUDAKIS, Elena GONZÁLEZ, Mariona GIL , Francesca FORT, Joan Miquel CANALS, Fernando ZAMORA

Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, Marcel.li Domingo s/n, 43007 Tarragona, E.

Contact the author*

Keywords

protein haze, phenolic compounds, natural precipitation

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Study of varietal wines from the qualified origin denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acides 

The cultivar with a greater oenological potential was ‘Monastel’, which showed overall better values than ‘Tempranillo’ in colour intensity, total polyphenol index, wine colour, total anthocyanins, resveratrol and gallic acid.
Read More

Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

Read More

Phenolic composition of Bordeaux grapes 2009 vintage: comparison with 2006, 2007 and 2008 vintages

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

Read More

Influence of dipping pretreatments in drying of ‘Pedro Ximenez’ grapes in chamber at controlled temperature

The influence of dipping pretreatments on drying of ‘Pedro Ximenez’ grapes, destined to the elaboration of sweet wines, in chamber at controlled temperature, has been studied. Changes in color and phenolic composition of raisins produced were observed during the process of raisining.

Read More

Evolution of biogenic amines content in wine during sample conservation – method optimisation for analysis of biogenicamines

The present paper reports the development of an optimized method for simultaneous analysis of
8 biogenic amines (Histamine, Methylamine, Ethylamine, Tyramine, Putrescine, Cadaverine, Phenethylamine, and Isoamylamine). It is based on a method developed by Gomez-Alonso et al. in 2007.

Read More