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Changes in phenolic composition of Tinta Miúda red wines after 2 years of ageing in bottle: effect of winemaking technologies
- Sun, Baoshan, Spranger, M. Isabel
- European food research & technology 2005 v.221 no.3-4 pp. 305-312
- anthocyanins, bottling, fermentation, flavanols, maceration, proanthocyanidins, red wines, winemaking
- The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking technologies (i.e., fermentation with carbonic maceration, fermentation with stem contact and fermentation without stem contact) were analyzed after 2 years of ageing in bottle, and compared with the data on their younger state (i.e., at the time of bottling). The concentrations of all individual phenolic compounds analyzed were significantly changed and their degradation rates (percent of decrease) were highly dependent on the winemaking technology used. The degradation of anthocyanins was, in general, more remarkable than that of catechins and proanthocyanidins. Catechins and proanthocyanidins in carbonic maceration wine appeared more stable than in skin fermentation wines, during ageing in bottle.