Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography / (Record no. 3230)

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fixed length control field 03435nma a2200289 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 0002-9254
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Fabian Weber.
245 10 - TITLE STATEMENT
Title Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography /
Statement of responsibility, etc by Fabian Weber.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Enology and Viticulture,
Date of publication, distribution, etc 2013.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal American Journal of Enology and Viticulture
520 ## - ABSTRACT
Abstract The polyphenols of a 2005 Cabernet Sauvignon were fractionated by gel permeation chromatography. The obtained fractions were reconstituted in a model wine medium for analysis. The chemical properties of the fractions were investigated by HPLC-DAD, HPLC-ESI-MSn, colorimetric analysis, and additional chemical assays. Application of these different techniques and combination with the elution pattern of the gel permeation material revealed some valuable structural information. The early eluting fractions, which were larger in molecular size and/or more polar than late eluting fractions, contained higher proportions of pigmented polymers and higher amounts of bound anthocyanins. These anthocyanins were responsible for the color properties of the early eluting fractions, which could be separated according to CIELab analysis. The later eluting fractions exhibited lighter, more yellowish color, provoked by the higher tannin concentration, and contained low molecular weight proanthocyanidins. Descriptive sensory analysis was carried out, assessing bitterness, sourness, and attributes describing different subqualities of astringency. Dry tannin intensity was rated lower for the early eluting anthocyanin-rich polymers compared to the later eluting fractions, which were rich in procyanidins and/or oligomerized flavan-3-ols. Accordingly, the attenuation of the astringent perception, as it is generally observed during red wine aging, may be attributed to increasing anthocyanin incorporation into the polymers. In contrast to astringency, the intensity of bitterness was not sufficiently correlated with any chemical parameter. This observation suggests that very specific phenolic structures are responsible for the bitter perception in red wines. As the high molecular pigmented polymers evoked lowest astringency ratings, the results of this study indicate that the increase of astringency due to higher degrees of polymerization can be substantially prevailed by the incorporation of anthocyanins into polymeric structures.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Peter Winterhalter.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Dominik Durner.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Katharina Greve.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Ulrich Fischer.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Fachhochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.
773 0# - SOURCE JOURNAL
Journal title American Journal of Enology and Viticulture.
Related parts (Vol.) 64. (No.) 1. 2013. (Pages.) 15-25.
Page numbers 15-25
Volume number 64
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://ajevonline.org/content/64/1/15.abstract
991 ## - OAI IDENTIFIER
OAI set code AJEV
OAI set name American Journal of Enology and Viticulture
100 0# - MAIN ENTRY--PERSONAL NAME
-- 12038
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12039
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12040
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12041
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12042
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-- 12043
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-- 12044
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-- 12045
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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