Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, color intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines was written by Bestulic, Ena;Rossi, Sara;Plavsa, Tomislav;Horvat, Ivana;Lukic, Igor;Bubola, Marijan;Ilak Persuric, Anita Silvana;Jeromel, Ana;Radeka, Sanja. And the article was included in Journal of Food Composition and Analysis in 2022.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol The following contents are mentioned in the article:
To investigate the effect of several vinification techniques aimed to enhance wine phenolic profile and sensory quality, maceration treatments of different duration and temperature (pre-fermentative cold one day maceration at 10°C, seven days maceration at 16°C, and prolonged post-fermentative 21 day maceration at 16°C) and non-maceration treatments including tannin addition and late harvest grapes vinification were performed and compared to a standard white grape processing treatment. Produced wines were subjected to the anal. of phenols by high-performance liquid chromatog., color intensity, and quant. descriptive and hedonic sensory anal. The increase in individual phenolic compound concentrations was mostly pronounced in maceration treatment wines, for both phenolic acids and flavan-3-ols, as well as for the sum of phenolic compound concentrations determined by high-performance liquid chromatog. that tripled in relation to that determined in control treatment wine. Pre-fermentative cold maceration led to a moderate increase in phenolic compounds content without accentuating bitterness and astringency sensations. Wine phenolic composition and color intensity were mostly affected by the prolonged post-fermentative 21 day maceration. Vinification of late harvest grapes produced a wine graded with the highest pos. score for taste. The obtained distinct wine styles resulting from the application of the investigated practices may lead to a further diversification of white wine market. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol
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