Abstract

Awine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12 months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins.Wines in rawamphorae showed the dramatic decrease of flavonoids and flavans reactive with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3 decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae. According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the type of container in which were aged.

Autore Pugliese

• Baiano Antonietta

Tutti gli autori

• Baiano A. , Mentana A. , Quinto M. , Centonze D. , Longobardi F. , Ventrella A. , Agostiano A. , Varva G. , De Gianni A. , Terracone C. , Del Nobile M.A

Titolo volume/Rivista

FOOD RESEARCH INTERNATIONAL

Anno di pubblicazione

2015

ISSN

0963-9969

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile