Serratosa Maria P, Marquez Ana, Moyano Lourdes, Zea Luis, Merida Julieta
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus of Rabanales, E-14014 Cordoba, Spain.
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus of Rabanales, E-14014 Cordoba, Spain.
Food Chem. 2014 Sep 15;159:128-36. doi: 10.1016/j.foodchem.2014.02.167. Epub 2014 Mar 12.
In this work, the morphological and chemical properties of Chardonnay and Gewürztraminer aromatic grapes (northern Spain) have been studied with the aim to assess their response to chamber-drying under controlled conditions and compare it with that of Pedro Ximenez grapes (southern Spain). Morphological characteristics, such as weight, size and roundness, and other of the skin such as thickness, enabled discrimination of the two types of grapes varieties. Changes in browning index, colour, antioxidant activity, aroma compounds determined by GC-MS and flavan-3-ols and flavonols concentrations determined by HPLC-DAD were studied during drying. Based on the results, Chardonnay and Gewürztraminer grapes contained increased amounts of flavan-3-ol derivatives, which are the greatest contributors to polymerization and condensation reactions. Also, their smaller size resulted in faster drying and leads to sugary musts that were lighter-coloured, less brown and more aromatic than Pedro Ximenez grapes.
在这项研究中，对霞多丽和琼瑶浆芳香型葡萄（西班牙北部）的形态和化学特性进行了研究，旨在评估它们在可控条件下对室内干燥的反应，并与佩德罗·希梅内斯葡萄（西班牙南部）进行比较。通过重量、大小和圆润度等形态特征以及果皮厚度等其他特征，可以区分这两种葡萄品种。在干燥过程中，研究了褐变指数、颜色、抗氧化活性、通过气相色谱 - 质谱联用仪测定的香气化合物以及通过高效液相色谱 - 二极管阵列检测器测定的黄烷 - 3 - 醇和黄酮醇浓度的变化。根据结果，霞多丽和琼瑶浆葡萄中黄烷 - 3 - 醇衍生物的含量增加，这些衍生物是聚合和缩合反应的最大贡献者。此外，它们较小的尺寸导致干燥速度更快，并产生比佩德罗·希梅内斯葡萄颜色更浅、褐变程度更低且香气更浓郁的甜汁。
