TY - JOUR T1 - Changes in Phenolic Contents During Sparkling Apple Winemaking JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 144 LP - 149 DO - 10.5344/ajev.2000.51.2.144 VL - 51 IS - 2 AU - Anna Picinelli AU - Belén Suárez AU - Luis García AU - Juan José Mangas Y1 - 2000/01/01 UR - http://www.ajevonline.org/content/51/2/144.abstract N2 - A study of the evolution of polyphenols of low molecular mass during the sparkling apple winemaking process is presented. Two phenolic fractions, neutral and acidic, were monitored by means of a reliable RP-HPLC procedure and compared for two different kinds of initial apple mixtures. Major phenolics detected during apple wine making were chlorogenic acid, a p-coumaric acid-type and phloridzin. The PLS-1 analysis using time as the criterion variable and polyphenols as the predictor variables showed a significant decrease in flavan-3-ols contents and increases in caffeic acid and an unknown chlorogenic acid-type with time. ER -