Spectroscopic Analysis of Polyphenols in White Wines
نویسنده
چکیده
Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compomtds were detected and characterized by ultraviolet (UV) and Infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Comb/ned treatment with bentonite, egg albumin and Polycinr AT decreased the m o u n t s of eatecbois, flavoaels, anthoeymains and leuenanthotvanins. Polypbenois (32-17~), anthoeyanogens (64--4g~) and proteins (62-77~) were removed by this technological process. The best results were received when not only wines, but also musts were pretreated with bentonite. Comparisons of the polypbenoi compositions of wines made from the same grape variety grown in different locations of the same vintage and between two vintages are reported.
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