Chemical composition and color attributes of Foch and deChaunac wines at various ages
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Scaman, Christine H.
issued: 2010-07-16T01:47:35Z
issued: 1987
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: Phenolic and color parameters of Marechal Foch and deChaunac wines of 1980 through 1983 vintages were analysed to determine variety and aging effects. Centroid Mapping Optimization together with the Simultaneous Factor Shift algorithm were used to determine the HPLC operating conditions which resolved the maximum number of phenolic components of whole red wine. A ternary gradient system using 1 % acetic acid : methanol : acetonitrile was changed from 100:0:0 to 4.8:82.8:12.4 in 130.6 minutes. A flow rate of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used to separate at least 50 components from each injection of wine and of an ethyl acetate extract of wine. Foch wines were found to have more catechin and epicatechin than deChaunac wines. Peak areas for the ethyl acetate extracts common to all wines, and areas of peaks in the chromatograms of the whole wine, not present in the neutral extract, were used to form a data set for multivariate analyses. Strong linear correlations were found between tristimulus and spectrophotometry measurements for each wine. The color of Foch wines was more stable and contained more brown and yellow hues than deChaunac wines, as determined by tristimulus measurements. Total pigment levels of each wine and various fractions of the total, including ionized, un-ionized, polymeric and sulfur dioxide-bound anthocyanins, were determined spectro-photometrically. Total anthocyanin levels (un-ionized and ionized) in deChaunac wines decreased significantly with increasing age but remained constant in Foch wines. Tannin levels as determined by absorbance readings at 280 nm and by the Folin-Coicalteu reagent method were highly correlated. Foch had more flavonoid and less nonflavonoids than deChaunac wines. The different color parameters, pigment and tannin fractions, as well as titratable acidity, pH and individual organic acids were used as a second data set of analytical parameters for multivariate analyses. A third data…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/26532
note: CHEMICAL COMPOSITION AND COLOR ATTRIBUTES OF FOCH AND DECHAUNAC WINES AT VARIOUS ASES by CHRISTINE H. SCAMAN A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE i n FACULTY OF GRADUATE STUDIES Department of Food Science We accept t h i s t h e s i s as CDn-forminq to the required standard THE UNIVERSITY OF BRITISH COLUMBIA Feburary 1987 ©Christine H. Seaman, 1787 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 Date March 17, 1987 i i QBBIRACT P h e n o l i c and c o l o r parameters of Marechal Foch and deChaunac wines of 19B0 through 1983 v i n t a g e s were analysed t o determine v a r i e t y and aging e f f e c t s . C e n t r o i d Mapping O p t i m i z a t i o n together with the Simultaneous F a c t o r S h i f t a l g o r i t h m were used t o determine the HPLC o p e r a t i n g c o n d i t i o n s which r e s o l v e d the maximum number of p h e n o l i c components of whole red wine. A t e r n a r y g r a d i e n t system u s i n g 1 % a c e t i c a c i d : methanol i a c e t o n i t r i l e was changed from 100s0:0 t o 4.8:82.8:12.4 i n 130.6 minutes. A flow r a t e of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used t o separate at l e a s t 50 components from each i n j e c t i o n of wine and of an e t h y l a c e t a t e e x t r a c t of wine. Foch wines were found t o have more c a t e c h i n and e p i c a t e c h i n t…
has type: Thesis/Dissertation
is shown at: 10.14288/1.0097078
language: eng
degree discipline: Food Science
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
scholar level: Graduate
type: Text
identifier URI: http://hdl.handle.net/2429/26532