The role of UV-visible spectroscopy for phenolic compounds quantification in winemaking

Simple item page
dc.contributor.authorAleixandre-Tudo, Jose Luisen_ZA
dc.contributor.authorDu Toit, Wesselen_ZA
dc.date.accessioned2022-05-18T14:02:23Z
dc.date.available2022-05-18T14:02:23Z
dc.date.issued2019
dc.descriptionCITATION: Luis Aleixandre-Tudo, J. & du Toit, W., 2019. The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking, in: Frontiers and New Trends in the Science of Fermented Food and Beverages. IntechOpen. doi:10.5772/intechopen.79550
dc.descriptionThe original publication is available at https://www.intechopen.com/
dc.description.abstractPhenolic compounds are bioactive substances present in a large number of food products including wine. The importance of these compounds in wine is due to their large effect on the organoleptic attributes of wine. Phenolic compounds play a crucial role in the colour as well as mouthfeel properties of wines. UV-visible spectroscopy appears as a suitable technique for the evaluation of phenolic compounds’ properties and content. The ability of the phenolic ring to absorb UV light and the fact that some of the phenolic substances are coloured compounds, i.e. show absorption features in the visible region, make UV-visible spectroscopy a suitable technique to investigate and quantify grape and wine phenolic compounds. A number of analytical techniques are currently used for phenolic quantification. These include both simpler approaches (spectrophotometric determinations) as well as more complex methodologies such liquid chromatography analysis. Moreover, a number of spectroscopy applications have also been recently reported and are becoming popular within the wine industry. This chapter reviews information on the UV-visible spectral properties of phenolic compounds, changes occurring during wine ageing and also discusses the current UV-visible based analytical techniques used for the quantification of phenolic compounds in grapes and wine.en_ZA
dc.description.urihttps://www.intechopen.com/chapters/62738
dc.description.versionPublisher's version
dc.format.extent21 pages
dc.identifier.citationLuis Aleixandre-Tudo, J. & du Toit, W., 2019. The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking, in: Frontiers and New Trends in the Science of Fermented Food and Beverages. IntechOpen. doi:10.5772/intechopen.79550
dc.identifier.isbn978-1-78985-495-4 (print)
dc.identifier.isbn978-1-83962-049-2 (online)
dc.identifier.otherdoi:10.5772/intechopen.73404
dc.identifier.urihttp://hdl.handle.net/10019.1/125216
dc.language.isoen_ZAen_ZA
dc.rights.holderAuthor retains copyright
dc.subjectUV-visibleen_ZA
dc.subjectSpectrophotometryen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectAnthocyaninsen_ZA
dc.subjectTanninsen_ZA
dc.subjectSpectroscopyen_ZA
dc.subjectChemometricsen_ZA
dc.titleThe role of UV-visible spectroscopy for phenolic compounds quantification in winemakingen_ZA
dc.typeChapters in Booksen_ZA
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
aleixandre_role_2019.pdf
Size:
1.32 MB
Format:
Adobe Portable Document Format
Description:
Download book
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Articles (Viticulture and Oenology)