Factors affecting oxidative browning of white wine
DOI:
https://doi.org/10.5073/vitis.1982.21.233-239Abstract
Indications of browning susceptibility of 80 commercial white wines were given by measures of "total phenolics", optical densities at 280 and 320 nm and compositions of the u. v. absorbing components. The monomeric catechins and dimeric procyanidins, despite their relatively low concentrations, were found to be important indicators of browning susceptibility.
Ursachen der oxidativen Bräunung von Weißweinen
Um Indikatoren der Bräunungsanfälligkeit zu ermitteln, wurden bei 80 Weißweinen aus Handelskellereien die „Gesamtphenole", die optische Dichte bei 280 und 320 nm sowie die Zusammensetzung der UV-absorbierenden Komponenten bestimmt. Die monomeren Katechine und die dimeren Proanthocyanidine erwiesen sich trotz ihrer relativ niedrigen Konzentration als wichtige Merkmale der Bräunungsanfälligkeit.
Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.