Effect of commercial mannoproteins on wine colour and tannins stability

Detalhes bibliográficos
Autor(a) principal: Rodrigues, A.
Data de Publicação: 2012
Outros Autores: Ricardo-da-Silva, Jorge M., Lucas, C., Laureano, Olga
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/4283
Resumo: Available at ScienceDirect
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spelling Effect of commercial mannoproteins on wine colour and tannins stabilityred winemannoproteinsanthocyaninsproanthocyanidinspolyphenolspolysaccharidesAvailable at ScienceDirectCommercial oenological products containing mannoproteins have the purpose of preventing tartrate salts precipitation or achieving wines with a better mouth-feeling. The evaluation of the influence of three commercial mannoproteins on colour and tannin stability of three different red wines (two from Touriga Nacional and one from Alfrocheiro and Aragonês varieties) was studied. The evolution of colour through time was similar for all modalities, resulting in an increase of polymeric pigments and colour hue and a decrease of other parameters, suggesting that there was no influence of commercial mannoproteins on colour stability. The tannin profile evolution showed a possible stabilizing effect of one of the commercial products for tannins with an mDP between 8 and 14. It is possible that the commercial mannoproteins used in this work have some influence on the tannin aggregation evolution, contributing to the delay of tannin polymerisation in red wines.ElsevierRepositório da Universidade de LisboaRodrigues, A.Ricardo-da-Silva, Jorge M.Lucas, C.Laureano, Olga2012-04-26T10:31:35Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4283eng"Food Chemistry". ISSN 0308-8146. 131 (2012) 907-9140308-8146info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:35:17Zoai:www.repository.utl.pt:10400.5/4283Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:58.801545Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of commercial mannoproteins on wine colour and tannins stability
title Effect of commercial mannoproteins on wine colour and tannins stability
spellingShingle Effect of commercial mannoproteins on wine colour and tannins stability
Rodrigues, A.
red wine
mannoproteins
anthocyanins
proanthocyanidins
polyphenols
polysaccharides
title_short Effect of commercial mannoproteins on wine colour and tannins stability
title_full Effect of commercial mannoproteins on wine colour and tannins stability
title_fullStr Effect of commercial mannoproteins on wine colour and tannins stability
title_full_unstemmed Effect of commercial mannoproteins on wine colour and tannins stability
title_sort Effect of commercial mannoproteins on wine colour and tannins stability
author Rodrigues, A.
author_facet Rodrigues, A.
Ricardo-da-Silva, Jorge M.
Lucas, C.
Laureano, Olga
author_role author
author2 Ricardo-da-Silva, Jorge M.
Lucas, C.
Laureano, Olga
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Rodrigues, A.
Ricardo-da-Silva, Jorge M.
Lucas, C.
Laureano, Olga
dc.subject.por.fl_str_mv red wine
mannoproteins
anthocyanins
proanthocyanidins
polyphenols
polysaccharides
topic red wine
mannoproteins
anthocyanins
proanthocyanidins
polyphenols
polysaccharides
description Available at ScienceDirect
publishDate 2012
dc.date.none.fl_str_mv 2012-04-26T10:31:35Z
2012
2012-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/4283
url http://hdl.handle.net/10400.5/4283
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Chemistry". ISSN 0308-8146. 131 (2012) 907-914
0308-8146
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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