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Food science and biotechnology v.19 no.3, 2010년, pp.603 - 610   SCIE
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Effects of the Maceration Enzymes on Evolution of Pyranoanthocyanins and Cinnamic Acids During the Cabernet Gernischet (Vitis vinifera L. cv.) Red Wine Making

He, Jian-Jun    (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University   ); Han, Fu-Liang    (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University   ); Yu, Qing-Quan    (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University   ); Pan, Qiu-Hong    (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University   ); Duan, Chang-Qing    (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University   ); Cheng, Guo-Li    (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University  );
  • 초록

    The effects of the maceration enzymes on the evolution of 4-vinylphenols pyranoanthocyanins and cinnamic acids were investigated during the Cabernet Gernischet red wine making. The results showed that the contents of p-coumaric acid and caffeic acid in the maceration enzyme-treated wine (the treated wine) were higher than those in the maceration enzyme-untreated wine (the control wine) at the alcoholic fermentation (AF), maceration (M), and malolactic fermention (MLF) stages. Malvidin-3-O-glucoside-4-vinylphenol (Mv-glu-vp) and malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol (Mv-acet-glu-vp) were formed at the AF and M stages in the treated wine, while they were formed at the end of MLF stage in the control wine. However, the contents of these 2 kinds of 4-vinylphenol pyranoanthocyanins in the control wine were higher than those in the treated wine during aging. These results showed that the use of maceration enzymes in winemaking can promote p-coumaric acid and p-caffeic acid transformed to vinylphenols and accelerate the formation of pyranoanthocyanins.


  • 주제어

    Cabernet Gernischet red wine .   maceration enzyme .   pyranoanthocyanin .   vinylphenol .   cinnamic acid.  

  • 참고문헌 (30)

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 저자의 다른 논문

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