Investigation on the Difference among Grape Wine Products by Polyphenol Analysis
0
Citation
0
Reference
20
Related Paper
Abstract:
Different grape wine product has its individual characteristics, which depends on grape species, growth environment, and wine-making techniques. Even for grape wine produced by the same grape species (grew in the same region) and the same production techniques, there is still certain difference between them because the production area is different. Carbernet Gernischet grown in Yantai for an example, the small change of polyphenols in grape wine was investigated. The results suggested that polyphenol substance was one of the main factors for the difference among grape wine products.Keywords:
Grape wine
Aging of wine
Wine grape
Fruit wine
Cite
Aging of wine
Wine fault
Cite
Citations (10)
Aging of wine
Grape wine
Wine color
Aroma of wine
Cite
Citations (0)
The effect of grape stems in winemaking was discussed with reference to the composition of grape stems affectingthe wine quality, comparison of phenolic compounds in different parts of grape and the effect of grape stems on wine quality.Addition of grape stems, especially dried grape stems, in the maceration stage can increase the content of phenolic compounds inthe resulting wines, and the flavor of wine can also be influenced. In addition, the addition of steamed stems can increase the levelof flavonoid phenolic detectable in the wine.
Winemaking
Maceration (sewage)
Grape wine
Wine color
Aroma of wine
Wine grape
Cite
Citations (0)
Cite
Citations (1)
Wine contains complex compounds,in which the grape polyphenols play determinative roles for wine quality. This review summarizes the researches on grape polyphenols and their application in judging the maturity of wine grapes. The previous studies indicated that the grape polyphe-nols content in wine grape could be used for the judgment of grape maturity,which had guiding significance for wine grape harvesting.
Grape wine
Wine grape
Grape seed
Cite
Citations (1)
β-Sitosterol content in grape of different species, in grape of the same species but of different mature period, and in grape wine were determined by gas chromatography/mass spectrometry (GC-MS). The results suggested that there existed β-Sitosterol in both grape juice and grape seed and β-Sitosterol relative content differed for grape of different mature period. Grape fruits could directly transfer into β-Sitosterol in grape wine and true grape wine could be identified by the existence of β-Sitosterol. (Tran. by YUE Yang)
Grape wine
Wine grape
Grape seed
Grape seed extract
Cite
Citations (0)
The common phenols in grape and in wine can be classified into flavones and non-flavones,which are important secondary metabolites in grape and closely related to disease-resistance,step-harvest physiology,storage and freshness storage of grape.Phenolic compounds in wine mainly come from grapes,stems,yeast metabolism and oak barrel and are involved in the formation of wine taste,wine body,wine structure and wine color.They play important roles in determining the styles and the quality of red grape wine.
Grape wine
Flavones
Wine fault
Aging of wine
Lees
Wine grape
Cite
Citations (0)
Color plays important roles in sensory quality for red grape wine. The main substances for color formation of red grape wine are anthocyanins and their concentration and composition determine the degree and the stability of grape wine color. Many factors including raw materials quality, grape cultivation, fermentation conditions, stability treatment, microzyme, additives (organic acids, maceration enzymes and tannin etc.), aging, and storage could influence the color of grape wine. In this paper, the research concerning red grape wine color was summarized, and the existed problems in red grape wine production in China were discussed.
Wine color
Grape wine
Tannin
Maceration (sewage)
Aging of wine
Cite
Citations (1)