1,721,004 research outputs found
Phenolic profile of virgin olive oils and white wines as a function of the processing technology
No full textVerdicchio macerato in riduzione: come evolvono glutatione e biofenoli
No full textIl Verdicchio ottenuto in condizioni di ”riduzione” è stato confrontato con un Verdicchio di controllo. E’ stato
registrato un andamento a campana del livello di GSH, con un picco massimo durante il processo di fermentazione;
dopo sei mesi di maturazione il GSH non era più rilevabile. Acido caffeico, cumarico, i loro esteri e le proantocianine
sono presenti maggiormente nel vino conservato per sei mesi, e quindi possono essere considerati
i marcatori chimici della maturazione. Altri fenoli naturali (ad es., acido caftarico) calavano durante la conservazione.
L’etilcaffeato aumentava in tutti i campioni durante la fermentazione e la maturazione, a conferma della
sua origine come prodotto di condensazione fra l’acido caffeico e l’etanolo dopo l’idrolisi dell’acido caftarico
Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions
No full textThe aim of this study was to evaluate the influence of different skin contact percentage (0, 150 and 600 g L -1 of pomace), on the phenolic content and on the reduced glutathione levels in white Verdicchio musts and in the derived wines by using reductive conditions in an industrial winery. The results were compared with those from a control must obtained without maceration. The samples were taken after
pressing, during alcoholic fermentation and after six months of storage.
The skin contact in low-oxygen atmosphere lead to an increase of the phenolic content and glutathione in must and white wine. At the end of fermentation, the macerated samples with pomace at 600 g L -1 showed higher reduced glutathione and phenolic content, with respect to the
other samples. Glutathione and tyrosol were positively correlated with yeast activity but then decreased during ageing. Ethyl caffeate increased in all samples during fermentation and wine ageing, thus confirming its origin as a condensation product between caffeic acid and ethanol after
the hydrolysis of caftaric acid
Evolution of phenolic compounds and glutathione in Verdicchio wine obtained with maceration under reducing conditions
No full textNitrogen Gas Affects The Quality And The Phenolic Profile Of Must Obtained From Vacuum-Pressed White Grapes
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In vitro evaluation of phenolics from Italian extra virgin olive oil for Diabetes type II, obesity and hypertension management
No full textMass spectrometry in the analysis of polar minor components in virgin olive oilLa spettrometria di massa nell’analisi di componenti minori polari dell’olio vergine di oliva
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