• English
    • ไทย
  • English 
    • English
    • ไทย
  • Login
View Item 
  •   AU-IR Home
  • 2 Faculties
  • 2.04 Theophane Venard School of Biotechnology
  • Articles
  • View Item
  •   AU-IR Home
  • 2 Faculties
  • 2.04 Theophane Venard School of Biotechnology
  • Articles
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Browse

All of AU-IRCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsResource TypesThis CollectionBy Issue DateAuthorsTitlesSubjectsResource Types

My Account

LoginRegister

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation

by Siriwan Panprivech; Lerno, Larry A.; Brenneman, Charles A.; Block, David E.; Oberholster, Anita

Title:

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation

Author(s):

Siriwan Panprivech
Lerno, Larry A.
Brenneman, Charles A.
Block, David E.
Oberholster, Anita

Issued date:

2015

Citation:

Molecules 2015, 20 :7974-7989

Abstract:

The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (−)-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and color density increased with longer periods of CS; however, by the end of primary fermentation, as well as three months’ bottle aging, there were no significant differences due to CS duration. The wines made with seven and 10 days of CS had higher seed tannin contributions and total tannin compared to the non-CS wine, which could potentially result in increased astringency.

Keyword(s):

Cold soak
Phenolics
Extraction
Wine
Cabernet Sauvignon

Resource type:

Article

Extent:

16 pages

Type:

Text

File type:

application/pdf

Language:

eng

Rights holder(s):

Siriwan Panprivech
Lerno, Larry A.
Brenneman, Charles A.
Block, David E.
Oberholster, Anita

URI:

http://repository.au.edu/handle/6623004553/21131
Show full item record

View External Resources

Files in this item (EXCERPT)

Thumbnail
View
Article-Abstract-21131.pdf ( 1,221.24 KB )

This item appears in the following Collection(s)

  • Articles [37]


Copyright © Assumption University.
All Rights Reserved.

Contact Us

The St. Gabriel's Library   
Hua Mak Campus  
Ramkhamhaeng 24, Hua Mak  
Bangkok Thailand 10240  
Tel.: (662) 3004543-62 Ext. 3402  
Fax.: (662) 7191544  
E-Mail Library : library@au.edu  


The Cathedral of Learning Library
Suvarnabhumi Campus
Bang Na-Trad Km. 26 Bangsaothong
Samuthprakarn Thailand 10540
Tel.: (662) 7232024, 7232025
Fax.: (662) 7191544
E-Mail Library : library@au.edu
 

 



Copyright © Assumption University.
All Rights Reserved.

Contact Us

The St. Gabriel's Library   
Hua Mak Campus  
Ramkhamhaeng 24, Hua Mak  
Bangkok Thailand 10240  
Tel.: (662) 3004543-62 Ext. 3402  
Fax.: (662) 7191544  
E-Mail Library : library@au.edu  


The Cathedral of Learning Library
Suvarnabhumi Campus
Bang Na-Trad Km. 26 Bangsaothong
Samuthprakarn Thailand 10540
Tel.: (662) 7232024, 7232025
Fax.: (662) 7191544
E-Mail Library : library@au.edu
 

 

‹›×