Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands)
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| Format: | Artículo científico |
| Sprache: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| _version_ | 1876456578163408896 |
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| author | G. González Hernández |
| author_facet | G. González Hernández |
| contents | Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands) G. González Hernández A. Hardisson de la Torre J. J. Arias León Química must wine phenol colour The present study determines wine colour and total polyphenol content in traditionally produced red wines (without finalfiltering and stabilisation) from the Tacoronte-Acentejo Designation of Origin Regulated area in Canary Islands (Spain). Differentmathematical models were assayed in order to establish the linear relationship between certain physicochemical measurements.Therefore multiple correlation of colour against permanganate index, sulphur dioxide, and pH, and correlation of colour parameterswith each other were studied. Thus, it can be used as a routine control for the qualification of the wine in order to know the ageingprocess. It was noticed that hue is the colour parameter best defined by the three variables examined. In regard to permanganate index,our results showed that 68% of must samples contain an equivalent amount of permanganate between 3.94 to 11.2 meq/L (milliequivalentsper litre), with mean content in wines of 33.3 meq/L. There is not difference in the permanganate index between youngand aged wine. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430404 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430404 |
| institution | Redalyc |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands) G. González Hernández Química must wine phenol colour Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands) G. González Hernández A. Hardisson de la Torre J. J. Arias León Química must wine phenol colour The present study determines wine colour and total polyphenol content in traditionally produced red wines (without finalfiltering and stabilisation) from the Tacoronte-Acentejo Designation of Origin Regulated area in Canary Islands (Spain). Differentmathematical models were assayed in order to establish the linear relationship between certain physicochemical measurements.Therefore multiple correlation of colour against permanganate index, sulphur dioxide, and pH, and correlation of colour parameterswith each other were studied. Thus, it can be used as a routine control for the qualification of the wine in order to know the ageingprocess. It was noticed that hue is the colour parameter best defined by the three variables examined. In regard to permanganate index,our results showed that 68% of must samples contain an equivalent amount of permanganate between 3.94 to 11.2 meq/L (milliequivalentsper litre), with mean content in wines of 33.3 meq/L. There is not difference in the permanganate index between youngand aged wine. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430404 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| title | Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands) |
| topic | Química must wine phenol colour |
| url | https://www.redalyc.org/articulo.oa?id=72430404 |