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Linking Atr-Ftir And Raman Features To Phenolic Extractability And Other Attributes In Grape Skin, Hugh Byrne, Abigain Rooney, Julio Nogales-Bueno, Jose Miguel Hernandez-Hierro, Francisco Jose Heredia
Linking Atr-Ftir And Raman Features To Phenolic Extractability And Other Attributes In Grape Skin, Hugh Byrne, Abigain Rooney, Julio Nogales-Bueno, Jose Miguel Hernandez-Hierro, Francisco Jose Heredia
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The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on grape ripeness and hence, on cell wall degradation.
In the present study, attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of grape skin have been recorded. Then, these spectral matrices have been studied and the main spectral features have been linked to extractabilities of phenolic compounds (anthocyanins, flavanols and total phenols). Moreover, spectral differences between external and internal grape skin surfaces also have been studied.
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