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- W2103552021 abstract "The aim of this paper is to study the changes in phenolic compounds during aging in contact with lees of the sparkling wines and the relationship with browning. To achieve this, six kinds of sparkling wines were considered, three of them made from Macabeo, Xarel.lo, Parellada, and Chardonnay varieties, and two <i>cuvées</i> vinified in bottles in contact with yeast for sparkling wine, from one harvest and were made in the same winery. Samples were taken 11 times in duplicate during three years of aging. Changes in the phenolic content during aging were monitored using HPLC. Cavas analyzed suffered color changes during aging in contact with lees, due to the oxidation of phenolic compounds. Variety seems to have influence in browning, Chardonnay Cavas were the most susceptible to oxidation during aging. Hydroxycinnamates were the group of phenols most susceptible to oxidation such as <i>trans</i>-caftaric acid, <i>cis</i>-caftaric acid, and 2-S-glutathionylcaftaric acid. On the other hand, it was observed a conversion of the <i>trans</i>-coutaric acid to <i>cis</i>-coutaric acid during the autolysis period, probably due to the release, into the medium, of different kinds of cytoplasmatic enzymes from the yeasts9 autodegradation such as isomerase enzymes; however, no correlation of <i>cis</i>-outaric with browning was observed." @default.
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- W2103552021 date "2000-01-01" @default.
- W2103552021 modified "2023-10-01" @default.
- W2103552021 title "Browning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic Composition" @default.
- W2103552021 doi "https://doi.org/10.5344/ajev.2000.51.1.29" @default.
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