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ROLE OF ANTHOCYANINS IN THE DIFFERENTIATION OF TEMPRANILLO WINES

机译:花青素在Tempranillo葡萄酒分化中的作用

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摘要

The anthocyanin profile of young Tempranillo wines made with different technologies (conventional red winemaking and carbonic maceration) in different areas of Rioja (vintage 2000) has been analyzed by RP-HPLC. Data have been submitted to different multivariate statistical analysis (cluster analysis, principal components analysis, factor analysis). Results show that those wines may be classified taking into account winemaking technology and area of production. Other phenolic compounds, like flavonols, are not useful for this purpose.
机译:通过RP-HPLC分析了用不同技术(葡萄酒2000)的不同技术(常规红色酿酒厂和碳钙)制作的年轻温泉葡萄葡萄酒的花青素概况已经通过RP-HPLC分析。 数据已提交给不同的多变量统计分析(集群分析,主成分分析,因子分析)。 结果表明,这些葡萄酒可以考虑到酿酒技术和生产领域。 其他酚类化合物,如黄酮酚,本用途无用。

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