Spectroscopic analysis of polyphenols in white wines |
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| Affiliation: | 1. Chemistry Center–Vila Real (CQ-VR), Chemistry Department, School of Life and Environmental Sciences, University of Trás-os-Montes e Alto Douro, UTAD, P.O. Box 1013, 5001-801 Vila Real, Portugal;2. CNC–Center for Neuroscience and Cell Biology, University of Coimbra and Laboratory of Physiology, Faculty of Medicine, University of Coimbra, 3000-548 Coimbra, Portugal;3. REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto (UP), R. Jorge Viterbo Ferreira, no. 228, 4050-313, Porto, Portugal |
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| Abstract: | Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compounds were detected and characterized by ultraviolet (UV) and infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Combined treatment with bentonite, egg albumin and Polyclar AT decreased the amounts of catechols, flavonols, anthocyanins and leucoanthocyanins. Polyphenols (32–17%), anthocyanogens (64–48%) and proteins (62–77%) were removed by this technological process. The best results were received when not only wines, but also musts were pretreated with bentonite. Comparisons of the polyphenol compositions of wines made from the same grape variety grown in different locations of the same vintage and between two vintages are reported. |
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