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Study of phenolic and volatile composition of white wine during fermentation and a short time of storage

机译：研究白酒中的酚类和挥发性成分在发酵过程中和短时间保存

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摘要

The phenolic composition including hydroxybenzoic acids, hydroxycinnamic acids and flavan-3-ols was identified and quantified in all studied samples by using a reversed-phase high-performance liquid chromatography (HPLC) system coupled with diode array detection. Gallic, protocatechuic, p-coumaric and vanillic acids were the major phenolic substances in grape juice, whereas caffeic acid was the most abundant phenolic acid in the wine after a short time of storage. For more reliable results, the antioxidant activity of grape juice and wine was measured by p-carotene bleaching (BCB) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. The content changes of volatile compounds in the grape juice and wine were determined by using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography (GC/FID and GC/MS). Hexanal, (E)-2-hexenal, 2-ethyl-1-hexanol, 1-hexanol, (Z)-nerol- oxide and linalool were the most representative compounds determined in grape juice, whereas ethyl esters of hexanoic, octanoic, decanoic and dodecanoic acids, hexyl acetate, isoamyl acetate, as well as isobutanol, iso-amyl alcohol and 1-hexanol were identified as the main compounds.
机译：通过使用反相高效液相色谱（HPLC）系统结合二极管阵列检测，在所有研究样品中鉴定并定量了包括羟基苯甲酸，羟基肉桂酸和黄烷-3-醇在内的酚类成分。没食子酸，原儿茶酸，对香豆酸和香草酸是葡萄汁中的主要酚类物质，而咖啡酸是短时间储存后葡萄酒中最丰富的酚酸。为了获得更可靠的结果，通过对-胡萝卜素漂白（BCB）和2,2-二苯基-1-吡啶并肼基（DPPH）自由基清除方法测量了葡萄汁和葡萄酒的抗氧化活性。通过使用顶空固相微萃取（HS-SPME）结合气相色谱法（GC / FID和GC / MS）确定葡萄汁和葡萄酒中挥发性化合物的含量变化。己醛，（E）-2-己醛，2-乙基-1-己醇，1-己醇，（Z）-神经醇-氧化物和芳樟醇是葡萄汁中测定的最具代表性的化合物，而己酸，辛酸，癸酸乙酯主要化合物为十二烷酸，乙酸己酯，乙酸异戊酯以及异丁醇，异戊醇和1-己醇。

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