The aim of this work was both to model the kinetics of the extraction and transformation of phenolic compounds during fermentation and to propose an index to compare fermentation procedures. Microvinifications performed during vintage 2005 were used to model the evolution of total phenol index at 280 nm, malvidine content, colour parameter a* and pigmented polymer content during fermentation. Vinifications performed during vintage 2006 were used to validate the models. A specific adimensional number, called equivalent index, was set up to specify the operating conditions of red wine fermentation being a function of the extraction and transformation phenomena of phenolic compounds.
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION / S. SILIANI; V. CANUTI; M. BERTUCCIOLI; B. ZANONI. - STAMPA. - 2:(2007), pp. 251-254. (Intervento presentato al convegno OENO 2007 8EME SYMPOSIUM INTERNATIONAL D'OENOLOGIE DE BORDEAUX tenutosi a BORDEAUX nel 24-27 giugno).
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION
CANUTI, VALENTINA;BERTUCCIOLI, MARIO;ZANONI, BRUNO
2007
Abstract
The aim of this work was both to model the kinetics of the extraction and transformation of phenolic compounds during fermentation and to propose an index to compare fermentation procedures. Microvinifications performed during vintage 2005 were used to model the evolution of total phenol index at 280 nm, malvidine content, colour parameter a* and pigmented polymer content during fermentation. Vinifications performed during vintage 2006 were used to validate the models. A specific adimensional number, called equivalent index, was set up to specify the operating conditions of red wine fermentation being a function of the extraction and transformation phenomena of phenolic compounds.
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
