Resumen

BERRADRE R, M.N. et al. Oxidation control of white wines obtained under tropical conditions. Rev. Fac. Agron. [online]. 2007, vol.24, n.1, pp.133-153. ISSN 0378-7818.

Heat treatments effects applied to the must obtained from grapes (Vitis vinifera cv. Malvasia) and storage time of wine obtained on the total catechin content and total phenols for the oxidation control of this wine was studied. The heat treatments of 45ºC, 55ºC, 65ºC and 75ºC were applied during 2 and 5 minutes. Catechin content was determined by spectrophotometry to wavelength of 500 nm and the total content of phenols by Folin-Ciocalteau's method to wavelength of 765 nm. Results obtained were analyzed through design of repeated measurements to a level of significance of 1% with a highly significant effect of the time of storage and of the temperatures applied on the content of total catechin and phenols, while the duration time of heat treatment did not affect these factors. The wines obtained with the heat treatment of 55ºC during 2 minutes represented a time-temperature combination that destroy the polyphenols oxydase and moreover less amount of catechins (1.34 mg.L^-1 ) and total phenols (167.58 mg.L^-1), being the heat treatments most adequate for oxidation control and recommended for vinification process at tropic.

Palabras clave : Vitis vinifera; malvasía; catechin; phenols; white wines.