Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds

•Proposal of vine-shoots exploitation with oenological purposes for their LMWPC.•Non-volatile flavanols and almost all phenolic acids decreased by toasting.•Light toasting increased t-resveratrol around 6 (Moscatel) and 14 times (Airén).•Volatile LMWPC showed a significant increment with toasting pr...

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Veröffentlicht in:	Food chemistry 2016-08, Vol.204, p.499-505
Hauptverfasser:	Sánchez-Gómez, R., Zalacain, A., Alonso, G.L., Salinas, M.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Airén Hot Temperature Molecular Weight Moscatel Non-volatile and volatile LMWPC Phenols - chemistry Plant Extracts - chemistry Plant Stems - chemistry Resveratrol Stilbenes - chemistry Toasting Vine-shoot Vitis - chemistry
Online-Zugang:	Volltext
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