Abstract

The present research was aimed to evaluate the effects of ageing and type of container on physico-chemical indices and on antioxidant compounds of ‘Falanghina’ wines. Wines were stored for 12 months in raw, glazed, and engobe amphorae, and in stainless steel tanks. Lactic, acetic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay) were not affected by the type of container for the duration of the ageing. Flavonoids decreased by about 85% in all the containers. The concentrations of flavans reactive with vanilline were reduced by 100% in raw and glazed amphorae, 23% in engobe amphorae, and 59% in stainless steel tanks. The hydroxycinnamoyl tartaric acids decreased by about 11% in raw and engobe amphorae and by 22% in glazed amphorae and in stainless steel tanks. During the whole ageing time, the decrease of the antioxidant capacity ranged from 28% (raw amphorae) to 43% (stainless steel tanks).

Autore Pugliese

• Baiano Antonietta

Tutti gli autori

• Baiano A. , Varva G. , De Gianni A. , Viggiani I. , Terracone C. , Del Nobile M.A.

Titolo volume/Rivista

FOOD CHEMISTRY

Anno di pubblicazione

2014

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

8

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile