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  • 标题:A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines
  • 本地全文:下载
  • 作者:Gabriella Tamasi ; Natalie Owens ; Fabio Cascella
  • 期刊名称:Journal of Food Research
  • 印刷版ISSN:1927-0887
  • 电子版ISSN:1927-0895
  • 出版年度:2013
  • 卷号:2
  • 期号:1
  • 页码:31
  • DOI:10.5539/jfr.v2n1p31
  • 出版社:Canadian Center of Science and Education
  • 摘要:Volatile phenols 4-Ethylphenol (EtP) and 4-Ethylguaiacol (EtG), and selected metals Mn, Fe, Cu, and Zn in Chianti red wines were determined via Head-Space Solid Phase Micro-Extraction pretreatment and Gas Chromatography-Mass Spectrometry and through Atomic Absorption Spectrophotometry. The wine samples were Chianti Classico DOCG (CdB) and Toscana IGT (CF) from seven vintages 2008-2003, 2001. The concentration for EtP was in the range 283-862 (CdB) and 155-643 ug L-1 (CF), whereas the content of EtG ranged 40-116 (CdB) and 11-104 ug L-1 (CF). The content for metals ranged 1.42-1.82, 0.93-4.68, <0.10-0.20, and 0.53-1.10 mg L-1 for Mn, Fe, Cu, and Zn, respectively. The concentrations for EtP and EtG have high relative values for wines from 2004 and 2007 harvests. Interestingly, Manganese concentration follows a similar trend. Data about the metals and phenols are in agreement with much care at vine/grape and fermentation-aging-refinement procedures.
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