Spectroscopic and theoretical investigations of phenolic acids in white wines.

Autor: Martin C; Université de Bordeaux, CNRS UMR 5255, ISM, 351 cours de la Libération, 33405 Talence Cedex, France; Advanced Track and Trace, ATT 99 avenue de la châtaigneraie, F-92500 Rueil Malmaison, France., Bruneel JL; Université de Bordeaux, CNRS UMR 5255, ISM, 351 cours de la Libération, 33405 Talence Cedex, France., Castet F; Université de Bordeaux, CNRS UMR 5255, ISM, 351 cours de la Libération, 33405 Talence Cedex, France., Fritsch A; Université de Bordeaux, CNRS UMR 5255, ISM, 351 cours de la Libération, 33405 Talence Cedex, France., Teissedre PL; Université de Bordeaux, ISVV, EA4577 Unité de Recherche Œnologie, F-33140 Villenave D'ornon, France; INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France., Jourdes M; Université de Bordeaux, ISVV, EA4577 Unité de Recherche Œnologie, F-33140 Villenave D'ornon, France; INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France., Guillaume F; Université de Bordeaux, CNRS UMR 5255, ISM, 351 cours de la Libération, 33405 Talence Cedex, France. Electronic address: f.guillaume@ism.u-bordeaux1.fr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Apr 15; Vol. 221, pp. 568-575. Date of Electronic Publication: 2016 Nov 27.
DOI: 10.1016/j.foodchem.2016.11.137
Abstrakt: Model solutions of white wines containing phenolic acids have been investigated by means of UV-vis, laser induced fluorescence and Raman spectroscopic techniques. In order to interpret the spectra, density functional theory calculations of phenolic acids have been performed. This work demonstrates that only hydroxynamic acids are in resonance with a laser excitation line with 325nm wavelength and are therefore at the origin of the strong enhancement of the Raman light scattering. Real white wines also display such resonance Raman scattering so that their content in hydroxycinnamic acids may be quite precisely determined. The analysis of the Raman spectrum of a real dry white wine reveals qualitatively the preponderance in its composition of p-coumaric and caftaric acids.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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