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Effect of Processing on Phenolics of Wines

  • Chapter
Process-Induced Chemical Changes in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 434))

Abstract

Phenolics of grapes are the main compounds responsible for color, taste, mouth feel, oxidation and other chemical reactions in wine and juice. Phenolic levels in wine and juice are affected by numerous processing conditions (crushing, pressing, sulfite addition, skin contact, oak aging). Studies were conducted to better understand the effect of processing on phenolic composition of three varieties of grapes. Three different processing steps: immediate press, hot press, and hull treatment (skin contact) for 7 and 14 days were applied to three different grape varieties, Vitis rotundifolia cv. Noble, Vitis vinifera cv. Cabernet Sauvignon, and the French-American hybrid Chambourcin. Phenolic compounds were identified and quantified by High Performance Liquid Chromatography (HPLC) and bitterness/astringency were assessed using a trained sensory panel. V. rotundifolia wines had higher levels of epicatechin and gallic acid but lower caftaric acid and procyanidins compared to the other varieties and were more astringent and bitter. Processing treatment affected phenolics and color differently among the three varieties.

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Author information

Authors and Affiliations

  1. Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, 32611-0370, USA

    V. Z. Blanco, J. M. Auw, C. A. Sims & S. F. O’Keefe

Authors
  1. V. Z. Blanco
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  2. J. M. Auw
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  3. C. A. Sims
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  4. S. F. O’Keefe
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Editor information

Editors and Affiliations

  1. Memorial University of Newfoundland, St. John, Newfoundland, Canada

    Fereidoon Shahidi

  2. Rutgers University, New Brunswick, New Jersey, USA

    Chi-Tang Ho

  3. Japan Women’s University, Tokyo, Japan

    Nguyen van Chuyen

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© 1998 Springer Science+Business Media New York

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Blanco, V.Z., Auw, J.M., Sims, C.A., O’Keefe, S.F. (1998). Effect of Processing on Phenolics of Wines. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_27

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  • DOI: https://doi.org/10.1007/978-1-4899-1925-0_27

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-1927-4

  • Online ISBN: 978-1-4899-1925-0

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