Abstract：
:A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to determine, respectively, the evolution of colour and phenolic compounds in Garnacha Tintorera based-sweet wines during aging. In sweet wines, aging decreased a(∗) (red/green), colour saturation and lightness and increased b(∗) (yellow/blue), and hue angle. Most of the phenolic compounds determined, such as anthocyanins, esters of hydroxycinnamic acids, flavan-3-ols monomers, oligomers and polymers decreased in both sweet wines during aging. On the contrary, hydroxybenzoic and hydroxycinnamic acids and vitisins increased after one year of aging. Despite that both terminal and extension subunit compositions show very small changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed in both sweet wines.
journal_name
Food Chemjournal_title
Food chemistryauthors
Figueiredo-González M,Cancho-Grande B,Simal-Gándara J,Teixeira N,Mateus N,De Freitas Vdoi
10.1016/j.foodchem.2013.12.018subject
Has Abstractpub_date
2014-01-01 00:00:00pages
522-30eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01873-6journal_volume
152pub_type
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