Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times
To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2º Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2009-02-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/14/2/827/ |
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| author | Qing-Hua Zhang Si-Bao Wan Jing-Ming Li Ji-Cheng Zhan Qiu-Hong Pan Rong-Rong Tian Wei-Dong Huang |
| author_facet | Qing-Hua Zhang Si-Bao Wan Jing-Ming Li Ji-Cheng Zhan Qiu-Hong Pan Rong-Rong Tian Wei-Dong Huang |
| author_sort | Qing-Hua Zhang |
| collection | DOAJ |
| description | To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2º Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-3-ols were assayed during the fermentation of wines by means of reverse phase-high performance liquid chromatography (RP-HPLC). The results showed that concentrations of most of the phenolic acids and flavan-3-ol in musts increased with harvest time delay and higher total levels of these species were detected in all wines, compared with those measured before fermentation (the total phenolic acid content in wines was 1.5-2.0 fold that of in musts). Except for p-coumaric acid and (-)-epicatechin, other phenolic acids and flavan-3-ols had similar variation patterns (wave-like rise) during fermentation in dry wine and semi-sweet wine. However, some detected compounds, including gentisic acid, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid and sinapic acid showed obviously different trends from the other two wines in the icewine making process. It is thus suggested that the harvest time has a decisive effect on phenols in final wines and influences the evolution of phenolic acids and flavan-3-ols during wine fermentation. |
| first_indexed | 2024-12-11T21:54:59Z |
| format | Article |
| id | doaj.art-91cc6b8180c14048a8403293463ea2e8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T21:54:59Z |
| publishDate | 2009-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-91cc6b8180c14048a8403293463ea2e82022-12-22T00:49:20ZengMDPI AGMolecules1420-30492009-02-0114282783810.3390/molecules14020827Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest TimesQing-Hua ZhangSi-Bao WanJing-Ming LiJi-Cheng ZhanQiu-Hong PanRong-Rong TianWei-Dong HuangTo explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2º Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-3-ols were assayed during the fermentation of wines by means of reverse phase-high performance liquid chromatography (RP-HPLC). The results showed that concentrations of most of the phenolic acids and flavan-3-ol in musts increased with harvest time delay and higher total levels of these species were detected in all wines, compared with those measured before fermentation (the total phenolic acid content in wines was 1.5-2.0 fold that of in musts). Except for p-coumaric acid and (-)-epicatechin, other phenolic acids and flavan-3-ols had similar variation patterns (wave-like rise) during fermentation in dry wine and semi-sweet wine. However, some detected compounds, including gentisic acid, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid and sinapic acid showed obviously different trends from the other two wines in the icewine making process. It is thus suggested that the harvest time has a decisive effect on phenols in final wines and influences the evolution of phenolic acids and flavan-3-ols during wine fermentation.http://www.mdpi.com/1420-3049/14/2/827/Phenolic acidsFlavan-3-olsHarvest timesWine |
| spellingShingle | Qing-Hua Zhang Si-Bao Wan Jing-Ming Li Ji-Cheng Zhan Qiu-Hong Pan Rong-Rong Tian Wei-Dong Huang Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times Molecules Phenolic acids Flavan-3-ols Harvest times Wine |
| title | Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times |
| title_full | Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times |
| title_fullStr | Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times |
| title_full_unstemmed | Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times |
| title_short | Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times |
| title_sort | comparison of phenolic acids and flavan 3 ols during wine fermentation of grapes with different harvest times |
| topic | Phenolic acids Flavan-3-ols Harvest times Wine |
| url | http://www.mdpi.com/1420-3049/14/2/827/ |
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