Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

3. MEDICAL AND HEALTH SCIENCES

Publication Details

Talanta, Volume 167, 15 May 2017, Pages 44-50

Abstract

The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on grape ripeness and hence, on cell wall degradation.

In the present study, attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of grape skin have been recorded. Then, these spectral matrices have been studied and the main spectral features have been linked to extractabilities of phenolic compounds (anthocyanins, flavanols and total phenols). Moreover, spectral differences between external and internal grape skin surfaces also have been studied.

It has been confirmed that the amount of polysaccharides and the degree of esterification of pectins have significant influence on the phenolic extractability levels of grape skin tissue.

DOI

10.1016/j.talanta.2017.02.008

Share

COinS