Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone onthe phenolic composition of Chilean Sauvignon blanc wines

dc.creatorCaceres-Mella, A.
dc.creatorPena-Neira, A.
dc.creatorParraguez, J.;
dc.creatorLopez-Solis, R.
dc.creatorLaurie, V.F.
dc.creatorCanals, J.M.
dc.date2013-11-14T14:23:02Z
dc.date2013-11-14T14:23:02Z
dc.date2013-06
dc.date.accessioned2017-03-07T15:00:16Z
dc.date.available2017-03-07T15:00:16Z
dc.identifierJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Volume: 93 Issue: 8 Pages: 1928-1934 DOI: 10.1002/jsfa.5993
dc.identifier0022-5142
dc.identifierhttp://dspace.utalca.cl/handle/1950/9436
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/376445
dc.descriptionLaurie, VF (Felipe Laurie, V. Univ Talca, Fac Ciencias Agr, Talca, Chile
dc.descriptionBACKGROUND 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
dc.languageen
dc.publisherWILEY-BLACKWELL, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
dc.subjectSauvignon blanc
dc.subjectphenolic compounds
dc.subjectproanthocyanidins
dc.subjectwinemaking
dc.subjectPVPP
dc.subjectinert gases
dc.titleEffect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone onthe phenolic composition of Chilean Sauvignon blanc wines
dc.typeArtículos de revistas


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