title: Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
abstract: Changes in the principal phenolic compounds during the maceration-fermentation process of Garnacha, Merlot and Syrah grapes cultivated in Aragón region (northeast of Spain) have been investigated. While Garnacha is a traditional grape variety cultivated in this region, Merlot and Syrah have been introduced recently. During fermentation, Syrah showed the highest concentration in anthocyanins, flavan-3-ols and flavonols (802.7 ± 0.5 mg/L, 74.7 ± 2.4 mg/L and 37.1 ± 1.5 mg/L at the end of fermentation, respectively). Unexpectedly, Garnacha, a variety with lower phenolic content, showed the highest amount of hydroxycinnamic acids (83.1 ± 5.6 mg/L at the end of fermentation). The overall results also indicated that the evolution during maceration-fermentation process of the different phenolic compounds and their concentrations were influenced by the varietal factor.
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Puértolas
authors.forename: I
authors.initials: I
authors.lastname: Alvarez
authors.forename: J
authors.initials: J
authors.lastname: Raso
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003373:Coumaric Acids / Q000032:analysis / Q000737:chemistry; D005285:Fermentation; D044948:Flavonols / Q000032:analysis* / Q000737:chemistry; D010636:Phenols / Q000032:analysis* / Q000737:chemistry; D013030:Spain; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D003373:Coumaric Acids; D044948:Flavonols; D010636:Phenols