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The evolution of phenolic compounds ...

California State University, Fresno.

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The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness./
Author:	Qualia, Maureen Frances.
Description:	70 p.
Notes:	Adviser: Roy J. Thornton.
Contained By:	Masters Abstracts International47-03.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1460393
ISBN:	9780549908104

The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness.
Qualia, Maureen Frances.

The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness. - 70 p.

Adviser: Roy J. Thornton.

Thesis (M.S.)--California State University, Fresno, 2008.

Spectrophotometric methodologies used for the analysis of red wine phenolics are increasingly being utilized for the determination of red wine quality. This study examined the sensitivity of these methods for tracking the subtle changes that occur in the structural properties of phenolic compounds of a red wine during post-fermentation maturation. The measurements determined to have changed significantly were then correlated with sensory changes in both astringency and bitterness over time. Two wines were tracked for both chemical and sensorial parameters. The evolution of total anthocyanins and color intensity were found to have the highest correlation with the changes in astringency for both wines. Bitterness was not found to have changed significantly for either wine during the course of this study. Several measurements previously related to mouthfeel properties of red wine demonstrated no significant change in this study and could be due a high coefficient of variation for these measurements.

ISBN: 9780549908104Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness.
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020 $a 9780549908104
035 $a (UMI)AAI1460393
035 $a AAI1460393
040 $a UMI $c UMI
100 1 $a Qualia, Maureen Frances. $3 1037357
245 1 4 $a The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness.
300 $a 70 p.
500 $a Adviser: Roy J. Thornton.
500 $a Source: Masters Abstracts International, Volume: 47-03, page: 1463.
502 $a Thesis (M.S.)--California State University, Fresno, 2008.
520 $a Spectrophotometric methodologies used for the analysis of red wine phenolics are increasingly being utilized for the determination of red wine quality. This study examined the sensitivity of these methods for tracking the subtle changes that occur in the structural properties of phenolic compounds of a red wine during post-fermentation maturation. The measurements determined to have changed significantly were then correlated with sensory changes in both astringency and bitterness over time. Two wines were tracked for both chemical and sensorial parameters. The evolution of total anthocyanins and color intensity were found to have the highest correlation with the changes in astringency for both wines. Bitterness was not found to have changed significantly for either wine during the course of this study. Several measurements previously related to mouthfeel properties of red wine demonstrated no significant change in this study and could be due a high coefficient of variation for these measurements.
590 $a School code: 6050.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a California State University, Fresno. $3 1017612
773 0 $t Masters Abstracts International $g 47-03.
790 $a 6050
790 1 0 $a Thornton, Roy J., $e advisor
791 $a M.S.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1460393