Viability of total phenol index value as quality marker of sparkling wines, “cavas”
To evaluate the viability of the A280 value for monitoring the development of cava sparkling wine during its ageing in contact with lees and its commercial shelf life, an accelerated test was applied to four types of sparkling wines obtained at industrial scale. All cava types were stored under oxygen and carbon dioxide conditions at 37 °C for 13 weeks. During the accelerated test, a positive relationship between absorbance at 280 nm (A280) and time was observed, while the main phenolic compounds decreased even under nonoxidative conditions. The increase in the phenol index value corresponded (p < 0.01) to an increase in a colourless compound. Both increases occurred mainly under nonoxidative conditions. This compound is a tentatively identified polyhydroxylate structure with a λmax 284 nm and an accurate mass of 178.0398, which corresponds to the molecular formula, C6H10O6. The present study found that sugars are the origin of this compound and play an important role in A280 increase under reductive conditions. The value of A280 could be a simple marker for monitoring the quality of the evolution of sparkling wine during its ageing in contact with lees and its commercial shelf life. © 2008 Elsevier Ltd. All rights reserved.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2009-06-01
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| Subjects: | Browning, Cava, Absorbance 280, Total phenol index, Accelerated ageing, |
| Online Access: | http://hdl.handle.net/10261/194173 |
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