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Please use this identifier to cite or link to this item: http://dspace.utalca.cl/handle/1950/9436

Title: Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone onthe phenolic composition of Chilean Sauvignon blanc wines
Authors: Caceres-Mella, A.
Pena-Neira, A.
Parraguez, J.;
Lopez-Solis, R.
Laurie, V.F.
Canals, J.M.
Keywords: Sauvignon blanc
phenolic compounds
inert gases
Issue Date: Jun-2013
Publisher: WILEY-BLACKWELL, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
Citation: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Volume: 93 Issue: 8 Pages: 1928-1934 DOI: 10.1002/jsfa.5993
Abstract: BACKGROUND Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the use of fining agents and inert gases. Anecdotal evidence suggests that sensory variations among these wines may have to do with their phenolic composition and concentration. Therefore the aim of this work was to study the effects of different winemaking conditions typically used in Chile on the phenolic composition and concentration of Sauvignon blanc wines. RESULTS The use of an inert gas (CO2) in winemaking produced differences in the proportion of proanthocyanidin fractions. A higher concentration of flavan-3-ol monomers resulted from winemaking in the presence of inert gas. This condition also produced a higher content of total phenols and low-molecular-weight phenolic compounds. Low doses of polyvinylpolypyrrolidone (PVPP) in the prefermentative treatments produced wines with a higher content of phenolic compounds. Under these conditions a higher content of polymeric proanthocyanidins was observed. CONCLUSION Different winemaking conditions modified the concentration and proportion of proanthocyanidin fractions and the global phenolic composition of the resulting white wines. This should be taken into account by the wineries producing these wines. (c) 2012 Society of Chemical Industry
Description: Laurie, VF (Felipe Laurie, V. Univ Talca, Fac Ciencias Agr, Talca, Chile
URI: http://dspace.utalca.cl/handle/1950/9436
ISSN: 0022-5142
Appears in Collections:Artículos en publicaciones ISI - Universidad de Talca

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