The evolution of the chemical and physical parameters of Amarone Valpolicella. wine samples was followed during various stages of production. In addition to many basic parameters, the polyphenolic constituents were evaluated by HPLC. The values showed a wide range until the end of alcoholic fermentation, and then tended to level off once the product was casked for ageing. The data were analysed using Partial Least Squares Regression (PLS). It was found that pH, total polyphenols and total anthocyanins, gallic acid, catechin, p-coumaric acid, t-resveratrol and cyanidin 3-O-glucoside content were significantly related to wine ageing.
Study of Amarone Valpolicella wine ageing using chemical parameters / O.V. Brenna, N. Tomaselli, E. Pagliarini. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 17:1(2005), pp. 59-66.
Study of Amarone Valpolicella wine ageing using chemical parameters
O.V. BrennaPrimo
;E. PagliariniUltimo
2005
Abstract
The evolution of the chemical and physical parameters of Amarone Valpolicella. wine samples was followed during various stages of production. In addition to many basic parameters, the polyphenolic constituents were evaluated by HPLC. The values showed a wide range until the end of alcoholic fermentation, and then tended to level off once the product was casked for ageing. The data were analysed using Partial Least Squares Regression (PLS). It was found that pH, total polyphenols and total anthocyanins, gallic acid, catechin, p-coumaric acid, t-resveratrol and cyanidin 3-O-glucoside content were significantly related to wine ageing.
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