ISHS Acta Horticulturae 388: International Symposium on Viticulture and Enology
EFFECT OF HYPEROXIDATION AND SULPHITATION OF MUSTS ON THE CATECHIN AND PROCYANIDIN CONTENTS IN SHERRY WINES |
| Authors: | M. MAYEN, J. MERIDA, M. MEDINA |
| Abstract:
High performance liquid chromatography (HPLC) was used to study changes in the catechin and proeyanidin contents during fermentation and post-fermentation standing of musts from grapes of the Pedro Ximénez variety grown in the Montilla-Moriles appellation d'origine that were subjected to treatment by hyperoxidation (with and without sulphitation) in relation to untreated musts from the same grape variety (with and without sulphitation). The results obtained showed hyperoxidized wines to have higher catechin and procyanidin contents than non-hyperoxidized wines, whether or not the musts were sulphited. Also, wines from sulphited musts were found to have higher contents in these substances than their unsulphited counterparts. Based on the results, the traditional winemaking procedure is the most effective for preventing browning in terms of the final contents in the wines it provides. | |
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