Conventional enological parameters of bottled wines from the Canary Islands (Spain)

The following conventional enological parameters: pH, total acidity, malic and tartaric acids, volatile acidity, density, reducing sugars, sucrose, alcoholic degree, ash, ash alkalinity, free sulfur dioxide, total sulfur dioxide, total polyphenols index, anthocyans and tannins were determined in bot...

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Bibliographic Details
Published in:Journal of food composition and analysis 2003-02, Vol.16 (1), p.49-56
Main Authors: Dı́az, Carlos, Conde, José Elı́as, Claverie, Carelia, Dı́az, Eugenio, Trujillo, Juan Pedro Pérez
Format: Article
Language:English
Subjects:
Biological and medical sciences
Canarian wines
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Physicochemical characterization
Vintage
White, rosé and red wines
Wines and vinegars
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Summary:The following conventional enological parameters: pH, total acidity, malic and tartaric acids, volatile acidity, density, reducing sugars, sucrose, alcoholic degree, ash, ash alkalinity, free sulfur dioxide, total sulfur dioxide, total polyphenols index, anthocyans and tannins were determined in bottled wines from the Canary Islands in order to characterize them. Mostly the parameters analysed fell within the legislated intervals and within the normal intervals described in the literature. Important differences are observed among the mean values of analyzed parameters in white, rosé and red wines. Polyphenolic parameters, alcoholic degree and reducing sugars were the parameters that best differentiated the wines according to the vintage.
ISSN:0889-1575
1096-0481
DOI:10.1016/S0889-1575(02)00134-5