Tannin of chestnut (Castanea sativa Mill.) wood, commonly used in winemaking was characterised with a spectroscopy qualitative approach that revealed its phenolic composition: several vibrational diagnostic bands assigned using the Attenuated Total Reflectance-Infrared Spectroscopy, and fragmentation patterns obtained using the Laser-Desorption-Ionization Time-of-Flight technique evidenced polygalloylglucose, e.g. castalagin/vescalagin-like structures as the most representative molecules, together with sugar moieties. The implication of these findings on winemaking application and the potential influence of the chemical structure on the sensory properties of wine are discussed.
Ricci, A., Lagel, M., Parpinello, G., Pizzi, A., Kilmartin, P., Versari, A. (2016). Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin. FOOD CHEMISTRY, 203, 425-429 [10.1016/j.foodchem.2016.02.105].
Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin
RICCI, ARIANNA
;PARPINELLO, GIUSEPPINA PAOLA;VERSARI, ANDREA
2016
Abstract
Tannin of chestnut (Castanea sativa Mill.) wood, commonly used in winemaking was characterised with a spectroscopy qualitative approach that revealed its phenolic composition: several vibrational diagnostic bands assigned using the Attenuated Total Reflectance-Infrared Spectroscopy, and fragmentation patterns obtained using the Laser-Desorption-Ionization Time-of-Flight technique evidenced polygalloylglucose, e.g. castalagin/vescalagin-like structures as the most representative molecules, together with sugar moieties. The implication of these findings on winemaking application and the potential influence of the chemical structure on the sensory properties of wine are discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
