Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Changes in color parameters and phenolic compounds during the sun-drying grape raisining of cv. Pedro Ximenez to obtain sweet wines are studied. Browning increases during the process as a result of the contribution to a greater extent of the low and medium molecular size polymers than the high molec...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-04, Vol.56 (8), p.2810-2816
Main Authors: Serratosa, María P, Lopez-Toledano, Azahara, Merida, Julieta, Medina, Manuel
Format: Article
Language:English
Subjects:
biochemical pathways
Biological and medical sciences
chemical degradation
CIELab
Color
Desiccation
drying
enzymatic browning
enzyme activity
Fermented food industries
Food Chemistry/Biochemistry
food composition
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
grape browning
Maillard Reaction
molecular weight
oxidation
phenolic compounds
Phenols - analysis
Polymers - analysis
Raisining
raisins
Sunlight
sweet wines
Vitis - chemistry
water content
Wine
wine grapes
winemaking
Wines and vinegars
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Changes in color parameters and phenolic compounds during the sun-drying grape raisining of cv. Pedro Ximenez to obtain sweet wines are studied. Browning increases during the process as a result of the contribution to a greater extent of the low and medium molecular size polymers than the high molecular size polymers. Raisining decreases hue and lightness and increases chroma, all measured as CIELab parameters, indicating a color change to dark reddish hues that is also preferentially due to low and medium molecular size polymers. Most of the phenols studied increase in concentration during raisining, essentially through the concentration effect resulting from the loss of water in the grapes. The concentration changes, however, are comparatively small for hydroxycinnamic esters and flavan-3-ol derivatives, suggesting that these phenolic fractions undergo predominantly oxidative degradation reactions by enzymatic pathways, contributing strongly to the browning of grapes.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf073278k