Results
Title

Comparative study of 11 phenolic acids and five flavan-3-ols in cv. Vidal: impact of natural icewine making versus concentration technology.

Authors

TIAN, R. R.; LI, G.; WAN, S. B.; PAN, Q. H.; ZHAN, J. C.; LI, J. M.; ZHANG, Q. H.; HUANG, W. D.

Abstract

Background and Aims: In an effort to protect the development of the icewine production industry, this study aimed to find indicators to distinguish between authentic and non-authentic icewines. Methods and Results: Fully ripened berries were used to prepare three types of high-sugar grape juices: naturally frozen juice, refrigerator-frozen juice and concentrated juice. The content of phenolic acids and flavan-3-ols in the samples before and after fermentation was assayed. Significant differences were found in the individual level of most phenolic acids and flavan-3-ols except chlorogenic acid, sinapic acid and (−)-epicatechin among the three types of high-sugar juices. At the end of fermentation, there were significant differences in the wines, not attributable to the influence of yeasts. Conclusions: Vanillic acid, caffeic acid, (−)-epigallocatechin gallate, gentisic acid and syringic acid may be used as indicators of authentic icewine. Significance of the Study: This work provides a basis for distinguishing authentic icewine and controlling icewine quality.

Subjects

PHENOLIC acids; WINES; BERRIES; FERMENTATION; FRUIT juices; COMPARATIVE studies; COOKING

Publication

Australian Journal of Grape & Wine Research, 2009, Vol 15, Issue 3, p216

ISSN

1322-7130

Publication type

Academic Journal

DOI

10.1111/j.1755-0238.2009.00055.x