RT Journal Article
SR Electronic
T1 Browning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic Composition
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 29
OP 36
DO 10.5344/ajev.2000.51.1.29
VO 51
IS 1
A1 M. Ibern-Gómez
A1 C. Andrés-Lacueva
A1 R. M. Lamuela-Raventós
A1 S. Buxaderas
A1 V. L. Singleton
A1 M. C. de la Torre-Boronat
YR 2000
UL http://www.ajevonline.org/content/51/1/29.abstract
AB The aim of this paper is to study the changes in phenolic compounds during aging in contact with lees of the sparkling wines and the relationship with browning. To achieve this, six kinds of sparkling wines were considered, three of them made from Macabeo, Xarel.lo, Parellada, and Chardonnay varieties, and two cuvées vinified in bottles in contact with yeast for sparkling wine, from one harvest and were made in the same winery. Samples were taken 11 times in duplicate during three years of aging. Changes in the phenolic content during aging were monitored using HPLC. Cavas analyzed suffered color changes during aging in contact with lees, due to the oxidation of phenolic compounds. Variety seems to have influence in browning, Chardonnay Cavas were the most susceptible to oxidation during aging. Hydroxycinnamates were the group of phenols most susceptible to oxidation such as trans-caftaric acid, cis-caftaric acid, and 2-S-glutathionylcaftaric acid. On the other hand, it was observed a conversion of the trans-coutaric acid to cis-coutaric acid during the autolysis period, probably due to the release, into the medium, of different kinds of cytoplasmatic enzymes from the yeasts' autodegradation such as isomerase enzymes; however, no correlation of cis-outaric with browning was observed.