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Changes in phenolics during storage of wine.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3331/
 
Title Changes in phenolics during storage of wine.
 
Creator Patel, J. D.
Venkataramu, K.
Subba Rao, M. S.
 
Subject 06 Preservation and Storage
02 Wine
 
Description Red wine was prepared from Bangalore blue grapes (Vitis labrusca), and (i) 6 month old red wine and (ii) fresh red wine stored at 7 degree and 37 degree C for up to 10 wk. Samples were drawn from bottles every 2 wk, and analysed for phenolics and classified on the basis of their solubility in n-butanol or as non-soluble fractions. In (i) stored at 7 degree C, the ratio of total phenolics in aqueous fraction to butanol-soluble fraction increased from 1:0.4 to 1:0.58 whereas at 37 degree C over the 10 wk period there was an increase from 1:0.49 to 1:1.46. In (ii) stored at 7 degree C the ratio varied from 1:0.41 to 1:0.45, at 37 degree C the ratio increased from 1:0.45 to 1:3.20. Reduction and oxidation changes also proceeded at a faster rate at 37 degree C than at 7 degree C, resulting in degradation of wine colour from pink to brown.
 
Date 1978
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3331/1/indian_Food_Packer_32_1978_24-.pdf
Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Changes in phenolics during storage of wine. Indian Food Packer, 32 (6). 24-25, 7 ref..