Effect of Processing on Phenolics of Wines

  • V. Z. Blanco
  • J. M. Auw
  • C. A. Sims
  • S. F. O’Keefe
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 434)


Phenolics of grapes are the main compounds responsible for color, taste, mouth feel, oxidation and other chemical reactions in wine and juice. Phenolic levels in wine and juice are affected by numerous processing conditions (crushing, pressing, sulfite addition, skin contact, oak aging). Studies were conducted to better understand the effect of processing on phenolic composition of three varieties of grapes. Three different processing steps: immediate press, hot press, and hull treatment (skin contact) for 7 and 14 days were applied to three different grape varieties, Vitis rotundifolia cv. Noble, Vitis vinifera cv. Cabernet Sauvignon, and the French-American hybrid Chambourcin. Phenolic compounds were identified and quantified by High Performance Liquid Chromatography (HPLC) and bitterness/astringency were assessed using a trained sensory panel. V. rotundifolia wines had higher levels of epicatechin and gallic acid but lower caftaric acid and procyanidins compared to the other varieties and were more astringent and bitter. Processing treatment affected phenolics and color differently among the three varieties.


Gallic Acid Ellagic Acid Gallic Acid Equivalent White Wine Color Stability 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • V. Z. Blanco
    • 1
  • J. M. Auw
    • 1
  • C. A. Sims
    • 1
  • S. F. O’Keefe
    • 1
  1. 1.Food Science and Human Nutrition Department, Institute of Food and Agricultural SciencesUniversity of FloridaGainesvilleUSA

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