ISHS Acta Horticulturae 388: International Symposium on Viticulture and Enology
THE EVOLUTION OF PHENOLIC COMPOUNDS DURING MATURATION IN PALOMINO FINO GRAPE MUST |
| Authors: | J.M. Pinedo, E.Ga. Maiquez, L. Corral |
| Abstract:
The evolution of the phenolic compounds in grapes and in must during maturation has been studied by numerous investigators in different grape varieties grown in many climates and terrains (Cantarelli and Peri, 1964; Singleton, 1966; Peri, 1967; Ribereau-Gayon, P., 1972; Dumazert et al., 1973; Ong and Nagel, 1978; Romeyer, 1984; Sapis et al., 1984; Crippen and Morrison, 1986b; Quintana Gana and Gómez Piñol, 1989; Lee and Jaworski, 1989). But the composition of polyphenols, both quantitative and qualitative, in the different periods of maturation depends on the variety of grape, the type of land, the climate and many other factors; thus we can not generalize from the results obtained in the aforementioned studies. Phenolic compounds are of great importance in the wine making process and in the conservation of Sherry wines, in enzymatic and oxidative browning for example. This led us first to identify the phenols present in the different parts of the grape and in the must of the Palomino Fino variety (Pinedo et al., 1993), and later, to analyze their qualitative and quantitative evolution during ripening and maturation for the years 1987 to 1989. | |
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