ISHS Acta Horticulturae 388: International Symposium on Viticulture and Enology
STUDY OF POLYPHENOLIC COMPOUNDS ELIMINATION BY HYPEROXIDATION OF SHERRY MUSTS |
| Authors: | R. Castro, C.G. Barroso, J.A. Pérez-Bustamante |
| Abstract:
The effect of oxigen on the polyphenolic content of the Sherry must has been studied. It has been proven that when the must is kept in contact with O2, the oxidation of the polyphenolic content and subsequent polimerization and precipitation of this condensed material occurs. Not all polyphenols are affected by oxigen in the same way. The most influenced ones are the esters formed by combination of hydroxicinnamic derivates with tartaric acid. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
