The principal precursors for liquor characteristics are primary polyphenols, which through enzymatic processes are converted to large polyphenols like TF and TR. Leaf temperature and storage time have got a significant effect upon the variation of TF and TR profile. The effect is more prominent when the leaf temperature rises beyond 35?C.
Rise of temperature increases the enzymic oxidation of primary polyphenols and the products, which are formed by the oxidation process, overtakes the enzymic hydrolytic reaction desirable for quality.
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