Changes in Phenolic Compounds and Browning during Biological Aging of Sherry-Type Wine

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 5, 1997, Pages 1682-1685

  Baron R ^a   Mayen M ^a   Merida J ^a   Medina, M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Aging; Browning; Phenolic compounds; Sherry wine

Indexed keywords

EID: 0001040173     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960808w     Document Type: Article

References (24)

1. Bourzeix, M.; Weyland, D.; Heredia, N. Etude des catéchines et des procianidols de la grape de raisin, du vin et d'autres derivés de la vigne. (A study of the catechins and procyanidins of grape clusters, wine and other by-products of the vine.) Bull. O. I. V. 1986, 59, 1171.
2. Casas, J. Descriptión resumida de la técnica enológica de los vinos de Jerez (Brief description of enological technology in sherry wines). In Proceeding of III Jornadas Universitarias sobre el Jerez; Serv. Public. Univ. Cádiz: Cádiz, Spain, 1985; Vol. 1, p 333.
3. Crowell, E. A.; Ough, C. S. A modified procedure for alcohol determination by dichromate oxidation. Am. J. Enol. Vitic. 1979, 30 (1), 61.
4. Dallas, C.; Ricardo-Da-Silva, J. M.; Laureano, O. Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maduration. Vitis 1995, 34 (1), 51-56.
5. Domecq, B. Sherry: state of art on a very special fermentation product. Proceedings of the International Symposium on Yeasts, Belgium, 1989; ISSY XIII, pp 15-35.
6. a. R.; Saucedo, A.; Ayuso, J.; Jiménez, A.; Alvarez, J. A. Discoloring process in sherry wines studied by means of chromatic parameters. Am. J. Enol. Vitic. 1995, 46 (1), 138-142.
7. Fernandez-Zurbano, P.; Ferreira, V.; Pena, C.; Escudero, A.; Serrano, F.; Cacho, J. Prediction of oxidative browning in white wines as a function of their chemical composition. J. Agric. Food Chem. 1995, 43, 2813-2817.
8. García-Barroso, C.; López Sánchez, L.; Otero, J. C.; Cela-Torrijos, R.; Pérez-Bustamante, J. A. Studies on the browning of the fino sherry and its relation to polyphenolic compounds. Z. Lebensm-Unters. Forcsh. 1989, 189, 322-325.
9. García Maiquez, E. Les levures de voile dans l'elaborattion des vins de xéres (The veil yeasts in sherry winemaking). In Application à l'oenologie des progrés récents en microbiologie et en fermentation; OIV: Paris, 1988.
10. Haslam, E.; Lilley, T. H. Natural astringency in foodstuffs. A molecular interpretation. CRC Crit. Rev. Food Sci. Nutr. 1988, 27, 1.
11. Jaworski, A.; Lee, C. Y. Fractionation and HPLC determination of grape phenolics. J. Agric. Food Chem. 1987, 35, 257.
12. Lafon-Lafourcade, S.; Geneix, C.; Ribereau-Gayon, P. Inhibition of alcoholic fermentation of grape must by fatty acids produced by yeast and their elimination by yeast ghosts. Appl. Environ. Microbiol. 1984, 47, 1246-1249.
13. Larue, F.; Geneix, C.; Lafon-Lafourcade, S.; Bertrand, A.; Ribereau-Gayon, P. Premières observations sur le mode d'action des écores de levure. (First observations on the mode of action of yeast ghosts.) Connaiss. Vigne Vin 1984, 18, 155-163.
14. Macheix, J. J.; Sapis, J. C.; Fleuriet, A. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. Crit. Rev. Food Sci. Nutr. 1991, 30 (3), 441-486.
15. Mayen, M.; Mérida, J.; Medina, M. Flavonoid and non-flavonoid compounds during fermentation and postfermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes. Am. J. Enol. Vitic. 1995, 46 (2), 255-261.
16. Oszmianski, J.; Ramos, T.; Bourzeix, M. Fractionation of phenolics compounds in red wines. Am. J. Enol. Vitic. 1988, 39, 259-262.
17. Ribereau-Gayon, P. New development in wine microbiology. Am. J. Enol. Vitic. 1985, 36, 1-10.
18. Simpson, R. F. Factors affecting oxidative browning of white wine. Vitis 1982, 21 (3), 233-239.
19. Singleton, V. L. Oxygen with phenols and related reactions in musts, wines and model systems: Observations and practical implications. Am. J. Enol. Vitic. 1987, 38, 69-77.
20. Singleton, V. L.; Kramling, T. E. Browning of white wines and an accelerated test for browing capacity. Am. J. Enol. Vitic. 1976, 27 (4), 157-160.
21. Singleton, V. L.; Timberlake, C. F.; Lea, A. G. H. The phenolic cinnamates of white grapes and wine. J. Sci. Food Agric. 1978, 29, 403.
22. Singleton, V. L.; Trousdale, E.; Zaya, J. Oxidation of wines. I. Young white wines periodically exposed to air. Am. J. Enol. Vitic. 1979, 30, 49-54.
23. Timberlake, C. F.; Bridle, P. Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 1976, 27, 97-105.
24. Viriot, C.; Scalbert, A.; Lapierre, C.; Moutounet, M. Ellagitannins and lignins in aging of spirits in oak barrels. J. Agric. Food Chem. 1993, 41, 1872-1879.