Abstract：
:Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceration. The results showed that the ozone effect depends on the profile and content of anthocyanins and flavanols. For varieties characterized by prevalence of di-substituted anthocyanins and high flavanol contents, no significant differences were observed in phenolic compounds contents, but lower anthocyanin extractability was found. Instead, for varieties rich in anthocyanins and with a tri-substituted prevalent profile, lower anthocyanin contents were found at 20% WL, but their extractability was significantly increased. Using multivariate analysis, the extractability was correlated with skin cell wall composition and mechanical properties. Proteins, non-cellulosic glucose and total phenols contributed mainly to explain phenolic compounds extractability in withered grapes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Río Segade S,Paissoni MA,Giacosa S,Bautista-Ortín AB,Gómez-Plaza E,Gerbi V,Rolle Ldoi
10.1016/j.foodchem.2018.07.218subject
Has Abstractpub_date
2019-01-15 00:00:00pages
673-684eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31373-6journal_volume
271pub_type
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