The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

•Colour evolved towards yellow–brown colour with aging red sweet wines.•Vitisins increased and exhibit orange tones that play an important role during aging.•Hydroxybenzoic and hydroxycinnamic acids increased during the aging period.•Anthocyanin, flavan-3-ol monomer, oligomer and polymer levels decr...

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Veröffentlicht in:	Food chemistry 2014-06, Vol.152, p.522-530
Hauptverfasser:	Figueiredo-González, M., Cancho-Grande, B., Simal-Gándara, J., Teixeira, N., Mateus, N., De Freitas, V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging Alcoholism and acute alcohol poisoning Anthocyanins - analysis Biological and medical sciences Color Food Handling - instrumentation Food Storage Fortification with spirits HPLC Medical sciences Naturally grape dehydration process Phenolic content Phenols - chemistry Proanthocyanidins Quercus - chemistry Spectrophotometry Sweet wines Time Factors Toxicology Vitaceae Vitis - chemistry Vitis vinifera Vitis vinifera L. cv Garnacha Tintorera Wine - analysis
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