Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds

• Published in: Food chemistry Vol. 204; pp. 499 - 505
• Main Authors: Sánchez-Gómez, R., Zalacain, A., Alonso, G.L., Salinas, M.R.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.08.2016
• Subjects: Airén; Hot Temperature; Molecular Weight; Moscatel; Non-volatile and volatile LMWPC; Phenols - chemistry; Plant Extracts - chemistry; Plant Stems - chemistry; Resveratrol; Stilbenes - chemistry; Toasting; Vine-shoot; Vitis - chemistry; Moscatel; Non-volatile and volatile LMWPC; Airén; Toasting; Vine-shoot

•Proposal of vine-shoots exploitation with oenological purposes for their LMWPC.•Non-volatile flavanols and almost all phenolic acids decreased by toasting.•Light toasting increased t-resveratrol around 6 (Moscatel) and 14 times (Airén).•Volatile LMWPC showed a significant increment with toasting pr...