ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The influence of addition of wood chips to peach wine on quantity and type of phenols.

Joshi, V. K.; Shah, P. K.; Nath, A. K.;

Alimentaria Year: 2000 Vol: 37 Issue: 312 Pages: 23-26 Ref: 22 ref.

2000

บทคัดย่อ

The treatment of peach wine with wood chips viz., Quercus, Bombax and Albizia spp., increased the total phenol content compared with the control during maturation of a year. Using TLC, ferulic, quercetin, caffeic acid, rutin, epicatechin, gallic, leucoanthocyanidin and syringic acid were separated in the peach wine. The results revealed that the Quercus wood contributed quercetin, rutin and caffeic acid, Albizia, syringic acid and Bombax, ferulic acid. Phenols like epicatechin, gallic acid and leucoanthocyanidin were common and found in all wines including control and were contributed by the peach fruit itself. The highest phenol content (287.2 mg/l) was recorded in wine treated with Quercus and Bombax (237 mg/l). Amongst different cultivars of peach (Prunus persica) Flavor crest (650 mg/l) and Redhaven (600 mg/l) contributed more phenol content to the wine than others. During aging, phenol contents were increased with advancement in maturation time.