RT Journal Article
SR Electronic
T1 Cinnamates and Resveratrol Content for Sparkling Wine Characterization
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 147
OP 150
DO 10.5344/ajev.2002.53.2.147
VO 53
IS 2
A1 C. Andrés-Lacueva
A1 M. Ibern-Gómez
A1 R. M. Lamuela-Raventós
A1 S. Buxaderas
A1 M. C. de la Torre-Boronat
YR 2002
UL http://www.ajevonline.org/content/53/2/147.abstract
AB The purpose of this study was to characterize the phenolic profile of each varietal Cava (sparkling wines after a second fermentation in closed bottle in contact with lees). The phenolic profile was determined by high-performance liquid chromatography in 159 samples from four Spanish varietal sparkling wines: Macabeo, Xarel. lo, Parellada, and Chardonnay. Wines were collected from different wineries and commercial sources from the Penedès region and were subjected to analysis of variance and principal component analysis. Cavas were differentiated and classified, according to variety, mainly by hydroxycinnamates, resveratrol, and piceid content, when analysis of variance was performed. The ratio of trans-coutaric acid/trans-caftaric acid concentration allowed the differentiation of sparkling wines. Resveratrol and piceid were also found to be taxonomic markers. The characterization found for free-run juice and white wines is also maintained in sparkling wines.