Evaluation of the phenol-free glycosyl-glucose determination

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dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.authorDouglas, L. S.en
dc.contributor.authorJasinski, Y. W.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:44Zen
dc.date.available2014-07-10T13:56:44Zen
dc.date.issued2000en
dc.description.abstractGrape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to evaluate and compare methods of isolating non-phenolic or phenol-free glycosides. Phenol free glycoside fractions were obtained by three isolation methods: the addition of polyvinylpolypyrrolidone (PVPP), isolation at pH 10.0 using C18 solid phase extraction cartridges, or isolation at pH 13.0 using Oasis(TM) hydrophilic-lipophilic balance (HLB) extraction cartridges. Glycoside separation using the Oasis cartridges reduced the phenol content of the phenol-free glycoside fractions in Chardonnay juice and wines by an average of 49.7% compared to 33.6 % using C18. The differences in the phenol concentration in the phenol-free glycoside fractions with these two methods were greater with red juices and wines. For the Cabernet Sauvignon juice and wines the phenol concentration was reduced by an average 103% and 73% using the Oasis and C18 cartridges, respectively.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationZoecklein, B. W., Douglas, L. S., Jasinski, Y. W., "Evaluation of the phenol-free glycosyl-glucose determination," Am. J. Enol. Vitic 2000 vol. 51 no. 4 420-423. http://ajevonline.org/content/51/4/420.abstracten
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49453en
dc.identifier.urlhttp://ajevonline.org/content/51/4/420.abstracten
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectglycosidesen
dc.subjectphenol-free glycosidesen
dc.subjectglycosyl-glucoseen
dc.subjectggen
dc.subjectgrapesen
dc.subjectquantificationen
dc.subjectfractionsen
dc.subjectjuicesen
dc.subjectaromaen
dc.subjectbiotechnology & applied microbiologyen
dc.subjectfood science & technologyen
dc.subjecthorticultureen
dc.titleEvaluation of the phenol-free glycosyl-glucose determinationen
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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