Abstract
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.
- Received May 1999.
- Revision received October 1999.
- Copyright 2000 by the American Society for Enology and Viticulture
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Vol 51 Issue 2
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