Search

Your search keyword '"saliva precipitation index"' showing total 2 results
Start Over Descriptor "saliva precipitation index"
2 results on '"saliva precipitation index"'

1. Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments.

Author

Ben Aziz, Mohamed, Mouls, Laetitia, Fulcrand, Hélène, Douieb, Hicham, and Hajjaj, Hassan

Subjects
*PHENOL, *MOROCCAN cooking, *OXYGENATION (Chemistry), *WINES, *GELATIN
Abstract

To improve the sensory quality of Moroccan red press wines, press wines were separately submitted to micro-oxygenation and three fining agents (gelatin, Polyvinylpolypyrrolidone (PVPP) based formulation and pea protein) treatments at the winery Château Roslane, Morocco. The results showed that each treatment has a distinct behavior in relation with interactions and precipitation monomeric flavan-3-ol and fractions apparent and total condensed tannins. The fining agent corresponding to the vegetable protein has a greater affinity with the fraction of oligomeric condensed tannins with apparent aDP: 3.2. However, gelatin and PVPP based fining agent have an affinity with the catechin and epicatechin as well as with the fraction of polymeric tannins (apparent aDP: 6.6). For the structural parameters of proanthocyanidins, no significant differences were found out in global aDP and percentage of prodelphinidin between the different treatments. The global percentage of galloylation appeared slightly affected, while the global percentage of oxidized proanthocyanidins increased (9%) significantly (P < 0,05) for micro-oxygenation treatment, unlike the fining agent has basic vegetable protein has decreased 36% the percentage of oxidation. For the Saliva Precipitation Index (SPI) and sensory analysis, the greatest reduction of SPI, bitterness and astringency was observed for both basic PVPP and vegetable protein fining agents. [ABSTRACT FROM AUTHOR]

Published
2017
Full Text
View/download PDF

2. Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments

Author

Hélène Fulcrand, Hassan Hajjaj, Mohamed Ben Aziz, Laetitia Mouls, Hicham Douieb, Laboratoire de biotechnologie végétale et biologie moléculaire, Faculté des Sciences, Université de Moulay Ismail (UMI), Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Company Les Celliers de Meknès, Université Moulay Ismail (UMI), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
food.ingredient, Polyvinylpolypyrrolidone, proanthocyanidine, qualité sensorielle, protan jelly, élevage des vins, saliva precipitation index, polyvinylpolypyrrolidone, astringency, oenological treatments, galloylation, 01 natural sciences, Gelatin, tannin, chemistry.chemical_compound, maroc, 0404 agricultural biotechnology, food, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Food science, proanthocyanidin, gélatine, Chromatography, tanin, Pea protein, red press wine, 010401 analytical chemistry, Catechin, 04 agricultural and veterinary sciences, 040401 food science, 0104 chemical sciences, oenologie, chemistry, Proanthocyanidin, 13. Climate action, oxygénation, proanthocyanidins, Prodelphinidin, Food Science
Abstract

To improve the sensory quality of Moroccan red press wines, press wines were separately submitted to micro-oxygenation and three fining agents (gelatin, Polyvinylpolypyrrolidone (PVPP) based formulation and pea protein) treatments at the winery Chateau Roslane, Morocco. The results showed that each treatment has a distinct behavior in relation with interactions and precipitation monomeric fiavan-3-ol and fractions apparent and total condensed tannins. The fining agent corresponding to the vegetable protein has a greater affinity with the fraction of oligomeric condensed tannins with apparent aDP: 3.2. However, gelatin and PVPP based fining agent have an affinity with the catechin and epicatechin as well as with the fraction of polymeric tannins (apparent aDP: 6.6). For the structural parameters of proanthocyanidins, no significant differences were found out in global aDP and percentage of prodelphinidin between the different treatments. The global percentage of galloylation appeared slightly affected, while the global percentage of oxidized proanthocyanidins increased (9%) significantly (P < 0,05) for micro oxygenation treatment, unlike the fining agent has basic vegetable protein has decreased 36% the percentage of oxidation. For the Saliva Precipitation Index (SPI) and sensory analysis, the greatest reduction of SPI, bitterness and astringency was observed for both basic PVPP and vegetable protein fining agents.

Published
2017
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results