Contribution and importance of wine spirit to the port wine final quality - Initial approach

Journal of the Science of Food and Agriculture

Volumn 85, Issue 7, 2005, Pages 1091-1097

  Pissarra, João ^a   Lourenço, Sandra ^a   Machado, José Maria ^b   Mateus, Nuno ^a   Guimaraens, David ^b   De Freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b The Fladgate Partnership   (Portugal)

Author keywords

Ageing; Aldehyde; Fortified wine; Quality; Wine colour; Wine spirit

Indexed keywords

VITIS SP.;

EID: 18944403079     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2070     Document Type: Article

References (23)

1. Rogerson S and De Freitas V, Fortification spirit, a contributor to the aroma complexity of Porto. J Food Sci 67:564-569 (2002).
2. Vanderlinde R, Etude de certains caractères des eaux-de-vie. Tése pour le Doctorat. Rôle des composés carbonylés. Universite de Bordeaux II, France (1995).
3. Jurd L and Somers TC, The formation of xanthylium salts from proanthocyanidins. Phytochemistry 9:419-427 (1970).
4. Somers TC, The polymeric nature of wine pigments. Phytochemistry 10:2175-216 (1971).
5. Timberlake CF and Bridle P, Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines. Am J Enol Viticult 27:97-105 (1976).
6. Rivas-Gonzalo JC, Bravo-Haro S and Santos-Buelga C, Detection of compounds formed through the reaction of malvidin-3-monoglucoside and catechin in the presence of acetaldehyde. J Agric Food Chem 43:1444-1449 (1995).
7. Roggero JP, Coen S, Archier P and Rocheville-Divorne C, Etude par CLHP de la reaction glucoside de malvidine-ácetaldéhyde-composé phenolique. Conn Vigne Vin 21:163-168 (1987).
8. Santos-Buelga C, Bravo-Haro S and Rivas-Gonzalo JC, Interactions between catechin and malvidin-3-monoglucoside in model solutions. Z Lebensm Unters Forsch 201:269-274 (1995).
9. Dallas C, Ricardo da Silva JM and Laureano O, Interactions of oligomeric procyanidins in model wine solutions containing malvidin 3-glucoside and acetaldehyde. J Sci Food Agric 70:493-500 (1996).
10. Escribano-Bailón T, Dangles O and Brouillard R, Coupling reactions between flavylium ions and catechin. Phytochemistry 41:1583-1592 (1996).
11. Francia-Aricha EM, Guerra MT, Rivas-Gonzalo JC and Santos-Buelga C, New anthocyanin pigments formed after condensation with flavanols. J Agric Food Chem 45:2262-2265 (1997).
12. Santos-Buelga C and Scalbert A, Review. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health. J Sci Food Agric 80:1094-1117 (2000).
13. Mateus N, Pascual-Teresa S, Rivas-Gonzalo JC, Santos-Buelga C and De Freitas V, Structural diversity of anthocyanin-derived pigments detected in Port wines. Food Chem 76:335-342 (2002a).
14. Mateus N, Carvalho E, Carvalho AF, Melo A, González-Paramás AM, Santos-Buelga C, Silva AMS and De Freitas V, Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines. J Agric Food Chem 51:277-282 (2003).
15. De Revel G and Bertrand A, A method for the detection of carbonyl compounds in wine: glyoxal and methylglyoxal. J Sci Food Agric 61:267-272 (1993).
16. Gonnet JF, Color effects of co-pigmentation of anthocyanin revisited - I. A colorimetric definition using the CIELAB scale. Food Chem 63:409-415 (1998).
17. Pissarra J, Mateus N, Rivas-Gonzalo JC, Santos-Buelga C and De Freitas V, Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes. J Food Sci 68:476-481 (2003).
18. Gonnet JF, Color effects of co-pigmentation of anthocyanin revisited - II. A colorimetric look at the solutions of cyanidin co-pigmented by rutin using the CIELAB scale. Food Chem 66:387-394 (1999).
19. Mateus N, Pinto R, Ruão P and De Freitas V, Influence of the addition of grape seed procyanidins to Port wines in the resulting reactivity with human salivary proteins Food Chem 84:195-200 (2004).
20. De Freitas V and Mateus N, Structural features of procyanidin interactions with salivary proteins. J Agric Food Chem 49:940-945 (2001).
21. Mateus N, Silva AMS, Rivas-Gonzalo JC, Santos-Buelga C and De Freitas V, Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry J Agric Food Chem 50:2110-2116 (2002b).
22. Mateus N, Silva AMS, Rivas-Gonzalo JC, Santos-Buelga C and De Freitas V, A new class of blue anthocyanin-derived pigments isolated from red wines. J Agric Food Chem 51:1919-1923 (2003).
23. De Freitas V and Mateus N, Nephelometric study of salivary protein-tannin aggregates. J Sci Food Agric 82:113-119 (2002).