| Autor: |
Giannetti Franco, Epifani Anna Maria, Leprini Marco, Martini Giordano |
| Jazyk: |
English<br />French |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
BIO Web of Conferences, Vol 13, p 04019 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2117-4458 |
| DOI: |
10.1051/bioconf/20191304019 |
| Popis: |
Vernaccia di San Gimignano is a Tuscan white wine, with a great historical tradition, produced mostly from the homonymous grapevine. One of the peculiarities of the vine, apart from producing fruity and sapid young wines, is the ability to generate structured wines, suitable for the aging process of “riserva” type. For a better understanding of the Vernaccia di San Gimignano characteristics, a research protocol has been set up. It specifically concerns the phenolic composition of the grapes observed by HPLC analysis. The hydroxycinnamic acids, the flavanols and the flavonols of the skins, the flavanols of the seeds and the hydroxycinnamic acids of the juice have been determined. The trans-caftaric acid is the predominant form in the juice (70-120 mg/L) and in the skins (5-12 mg/Kg) where there are higher values of quercetin (4-20 mg/Kg) and procyanidins (18-35 mg/Kg). Catechins (30-80 mg/Kg) prevail in the seeds. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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