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Impact of rutin and buckwheat(Fagopyrum esculentum)extract applications on the volatile and phenolic composition of wine

引用

Food Bioscience 2022年第5期49卷 941-952页

作者： Juan Alberto Anaya victoria lizama Inmaculada Alvarez María Jos´e García Institut Universitari d’Enginyeria d’Aliments per al Desenvolupament Universitat Polit`ecnica de Val`encia46022ValenciaSpain

The aim of this research is to study the possibility of increasing the quality of red wins made with the Monastrell grape variety.A methodology was established to improve the concentration levels of polyphenol and aroma in these *** flavonoids,the copigmenting effect of rutin stands out,and was tested in both winery and field *** extract(Fagopyrum esculentum),in which rutin is the main flavonoid,may be of interest for viticulture given its biological *** paper focuses on researching the effect of applying the prefermentative vegetable extract of buckwheat(Fagopyrum esculentum)on the concentration of polyphenols and aroma compounds in ***,a study was carried out to compare the effect of pure copigment(rutin)when applied in vineyards and *** vinification was done,plus prefermentative cold *** application of buckwheat extract,and rutin extract to a lesser extent,to Monastrell grapes increased the concentration of malvidin and other anthocyanins,and total *** 12-month storage,no differences were observed in the percentage of copigmented,polymerised and free anthocyanin,the total polyphenol concentration,and the tannin quality parameters like DMACH(aldehyde p-dimethylaminoacimaldehyde)and the Gelatin *** concentrations of diethyl succinate,2 phenylethyl acetate,vanillin and ethyl octanoate increased,while other compounds decreased when the copigment was *** maceration technique followed during the vinification process had very little effect on polyphenolic *** prefermentative maceration slightly increasing the concentration of total polyphenols,but had no effect on the parameters related to colour,anthocyanin concentration,nature of anthocyanins,their binding state or tannin quality *** results showed that cold prefermentation maceration increased the concentration of some volatile compounds,including alcohols and esters,which should be con

关键词： Buckwheat Rutin Copigmentation Prefermentation maceration Wine Polyphenols Volatile compounds

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