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Title: Impact of malolactic fermentation on low molecular weight phenolic compounds
Authors: Cabrita, Maria João
Torres, Maria
Palma, Vera
Alves, Elisabete
Patão, Raquel
Costa Freitas, Ana Maria
Keywords: HPLC-DAD
Malolactic fermentation
non-flavonoid compounds
Issue Date: Jan-2008
Abstract: A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic fermentation in low molecular phenolic compounds. The wines analyzed underwent different treatments, like the addition of a pectolytic enzyme or lysozyme, and the way malolactic fermentation was carried out—spontaneously or with the inoculation of two different commercial lactic bacteria. The main result observed was the disappearance of hydroxycinnamoyltartaric acids and the increase of resultant free forms, regardless the way malolactic fermentation was carried out.
Type: article
Appears in Collections:FIT - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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