Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

Food Chemistry

Volumn 113, Issue 2, 2009, Pages 530-537

  Hernanz, Dolores ^a   Gallo, Valeria ^a   Recamales, Ángeles F ^a   Meléndez Martínez, Antonio J ^b   González Miret, M Lourdes ^b   Heredia, Francisco J ^b  

^a UNIVERSITY OF HUELVA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Colombard wine; Colour; Phenolic composition; Storage; Volatile components; White wine; Zalema wine

Indexed keywords

PHENOL DERIVATIVE; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD COLOR; FOOD STORAGE; STORAGE TEMPERATURE; WINE;

EID: 53949089167     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.096     Document Type: Article

References (23)

1. Cheynier, V. F., & Fulcrand, H. (2003). Oxidación de los polifenoles en los mostos y los vinos. In C. Flanzy (Ed.), Enología: Fundamentos Científicos y Tecnológicos, (2nd ed., pp. 369-376). Madrid: AMV; Mundi-Prensa.
2. De la Presa-Owens C., and Noble A.C. Effect of storage at elevated temperatures on aroma of Chardonnay wines. American Journal of Enology and Viticuture 48 3 (1997) 310-316
3. Es-Safi N., Guernevé C.L., Fulcrand H., Cheynier V., and Moutounet M. Xanthylium salts formation involved in wine colour changes. International Journal of Food Science and Technology 35 (2000) 63-74
4. Escudero A., Asensio E., Cacho J., and Ferreira V. Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants. Food Chemistry 77 (2002) 325-331
5. García-Parrilla M.C., Heredia F.J., and Troncoso A.M. Sherry wine vinegars: phenolic composition changes during aging. Food Research International 32 (1999) 433-440
6. Ghisholm M., Guiher L., and Zaczkiewicz S. Aroma characteristic of aged Vidal blanc wine. American Journal of Enology and Viticuture 46 1 (1995) 56-62
7. Gómez E., Martínez A., and Laencina J. Prevention of oxidative browning during wine storage. Food Research International 28 3 (1995) 213-217
8. Gómez-Míguez M.J., Cacho J., Ferreira V., Vicario I.M., and Heredia F.J. Volatile components of Zalema white wines. Food Chemistry 100 (2007) 1464-1473
9. González-Viñas M.A., Pérez-Coello M.S., Salvador M.D., Cabezudo M.D., and Martín-Alvarez P.J. Changes in the gas-chromatographic volatiles of young Airen wines during bottle storage. Food Chemistry 56 (1996) 399-403
10. González-Viñas M.A., Pérez-Coello M.S., Cabezudo M.D., and Martín-Alvarez P.J. Sensory analysis of aroma attributes of young Airen white wines during storage in the bottle. Journal of Food Quality 21 (1998) 285-297
11. ®, análisis de color. Registro General de la Propiedad Intelectual. SE-1052-04. Sevilla. Spain.
12. Hernanz D., Heredia F.J., Beltrán R., and Recamales M.A. Optimization of an extraction method of aroma compounds in white wine using ultrasound. Talanta 50 (1999) 413-421
13. Lambropoulos I., and Roussis I. Inhibition of the decrease of volatile esters and terpenes during storage of white wine and a model wine medium by caffeic acid and gallic acid. Food Research International 40 (2007) 176-181
14. Marais J., and Pool H.J. Effect of storage time and temperature on the volatile composition and quality of dry white table wines. Vitis 19 (1980) 151-164
15. Martinez M.V., and Whitaker J.R. The biochemistry and control of enzymatic browning. Trends in Food Science and Technology 6 (1995) 195-200
16. Ortega C., López R., Cacho J., and Ferreira V. Fast analysis of important wine volatile compounds Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts. Journal of Chromatography A 824 2 (2001) 195-203
17. Pérez-Coello M.S., González-Viñas M.A., García-Romero E., Díaz-Maroto M.C., and Cabezudo M.D. Influence of storage temperature on the volatile compounds of young white wine. Food Control 14 (2003) 301-306
18. Pérez-Magariño S., and González-San José M.L. Influence of commercial pectolytic preparations on the composition and storage evolution of Albillo white wine. International Journal of Food Science and Technology 36 (2001) 789-796
19. Rapp A. In: Linskens H.F., and Jackson J.F. (Eds). Wine aroma substances from gas chromatographic análisis, in Wine analysis (1988), Springer, Berlin 29-66
20. Recamales A.F., Sayago A., González-Miret M.L., and Hernanz D. The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Research International 39 (2006) 220-229
21. Simpson R.F. Factors affecting oxidative browning of white wine. Vitis 21 3 (1982) 233-239
22. Singleton V.L. Oxygen with phenols and related reactions in musts, wines and model systems: observations and practical implications. American Journal of Enolology and Viticulture 38 (1987) 69-76
23. Zafrilla P., Morillas J., Mulero J., Cayuelas J.M., Martínez-Cachá A., Pardo F., and Nicolás J.M.L. Changes during storage in convencional and ecological wine: Phenolic content and antioxidant activity. Journal of Agricultural and Food Chemistry 51 (2003) 4694-4700