Journal of Food, Agriculture and Environment

Phenolic compounds evolution in white grapes during artificial drying process

Author(s):

M. Teresa Frangipane ^*, Marina Contini, Gabriele Anelli, Riccardo Massantini

Recieved Date: 2009-09-08, Accepted Date: 2010-01-02

Abstract:

Dried grapes are used to produce dessert wines, with a high amount of sugar, fragrance, extractive substances and glycerine. A forced air technology for grape drying was used on a white grape variety, and it was compared to traditional grape wilting. The results showed a quicker grape drying with the artificial dehydration in comparison with grapes dried with natural ventilation. Moreover, artificially dried grapes maintained a higher phenolic concentration than those naturally wilted, which ensures a high protection against oxidation and the production of wines with good organoleptic properties.

Keywords:

Dried grapes, phenolic compounds, drying process

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 1
Category: Food and Health
Pages: 49-53

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