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Changes in phenolics during storage of wine.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Changes in phenolics during storage of wine. Indian Food Packer, 32 (6). 24-25, 7 ref..

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Abstract

Red wine was prepared from Bangalore blue grapes (Vitis labrusca), and (i) 6 month old red wine and (ii) fresh red wine stored at 7 degree and 37 degree C for up to 10 wk. Samples were drawn from bottles every 2 wk, and analysed for phenolics and classified on the basis of their solubility in n-butanol or as non-soluble fractions. In (i) stored at 7 degree C, the ratio of total phenolics in aqueous fraction to butanol-soluble fraction increased from 1:0.4 to 1:0.58 whereas at 37 degree C over the 10 wk period there was an increase from 1:0.49 to 1:1.46. In (ii) stored at 7 degree C the ratio varied from 1:0.41 to 1:0.45, at 37 degree C the ratio increased from 1:0.45 to 1:3.20. Reduction and oxidation changes also proceeded at a faster rate at 37 degree C than at 7 degree C, resulting in degradation of wine colour from pink to brown.

Item Type: Article
Uncontrolled Keywords: PHENOLS-; wines, phenols changes in stored; STORAGE-; WINES-; phenols changes in stored wines
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2008 07:16
Last Modified: 28 Dec 2011 09:43
URI: http://ir.cftri.com/id/eprint/3331

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