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首页> 外文期刊>Food Technology and Biotechnology >First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters
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First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

机译：使用酚类化合物和颜色参数分析桶陈化葡萄马克酒馏分的第一种方法

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摘要

Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC-MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32% of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.
机译：高效液相色谱法使用多波长检测器（HPLC-MWD）在栎木，栎木和白栎木桶中陈化的葡萄渣中测定酚类化合物（苯甲酸和肉桂酸衍生物）。除颜色指数和可评估的多酚外，所有样品均通过感官分析进行描述。样品中大多数酚类化合物的平均浓度存在显着差异。没食子酸和苯甲酸是最丰富的，来自加利西亚（西班牙西北部）的罗伯Q. robur样品中的年龄在大多数测定的酚中浓度最高。罗伯Q.老化的葡萄马克酒在所有感官属性中均获得最高值，而Q. petraea和Q. alba老化的样品获得了相似的分数。主成分分析占总方差的88.32％，根据陈化过程中使用的橡木的种类和来源，表明陈化馏出物在酚类化合物和颜色特征方面具有良好的分离性。

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