How Dehydration Temperature and Weight Loss Affect the Biosynthesis of Nutritional Compounds in Irrigated 'Aleatico' Grape (Contributo in atti di convegno)

Type
Label
  • How Dehydration Temperature and Weight Loss Affect the Biosynthesis of Nutritional Compounds in Irrigated 'Aleatico' Grape (Contributo in atti di convegno) (literal)
Anno
  • 2010-01-01T00:00:00+01:00 (literal)
Alternative label
  • Antelmi G; Bellincontro Andrea; Mencarelli Fabio; Nicoletti Isabella; Corradini Danilo (2010)
    How Dehydration Temperature and Weight Loss Affect the Biosynthesis of Nutritional Compounds in Irrigated 'Aleatico' Grape
    in 6th International Postharvest Symposium
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Antelmi G; Bellincontro Andrea; Mencarelli Fabio; Nicoletti Isabella; Corradini Danilo (literal)
Pagina inizio
  • 693 (literal)
Pagina fine
  • 698 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume
  • Proceedings 6th International Postharvest Symposium (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 877 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 5 (literal)
Note
  • Scopus (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Department of Food Science and Technology, Tuscia University, Viterbo, Italy; Institute of Chemical Methodologies, CNR, Montelibretti (Rome), Italy (literal)
Titolo
  • How Dehydration Temperature and Weight Loss Affect the Biosynthesis of Nutritional Compounds in Irrigated 'Aleatico' Grape (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#curatoriVolume
  • M. Erkan; U. Aksoy (literal)
Abstract
  • This work studied the effect of three postharvest drying temperatures on the content of nutritional polyphenols in 'Aleatico' (Vitis vinifera L.) grape. The results show that different temperatures can modulate the synthesis of these compounds in grapes and the consequent concentration in wine. A temperature of 20°C was the most effective to induce the formation of nutrtional polyphenols such as catechin, quercetin, and trans-resveratrol up to a weight loss between 10 and 30% depending on the compounds. A temperature of 10°C induced less increments. 30°C stimulated the synthesis of quercetin only. Polyphenols oxidase (PPO) increased in parallel with the increase of catechin at 20°C but not in the other samples. These results open a good perspective for the production of wine or grape juice with high levels of nutritional compounds. (literal)
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