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.
Publication date: July 3, 2024
Issue: Macrowine 2010
Type: Article
Authors
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.
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Keywords
protein haze, phenolic compounds, natural precipitation