Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/14292
Título: Port Wine Oxidation Management: A Multiparametric Kinetic
Autor: Martins, Rui Costa
Monforte, Ana Rita
Silva Ferreira, António César
Palavras-chave: Port wine
Kinetic parameters
Storage management
Data: 2013
Editora: American Chemical Society
Citação: MARTINS. Rui Costa; MONFORTE, Ana Rita; SILVA FERREIRA, António César - Port Wine Oxidation Management: A Multiparametric Kinetic. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 61 (2013), p. 5371−5379
Resumo: Port wine is a flagship fortified wine of Portugal, which undergoes a particularly long aging period, developing a dynamic sensory profile over time, responsible for several wine categories, which is dependent upon the type of aging (bottle or barrel). Therefore, the quality of the product is dependent upon the chemical mechanisms occurring during the aging process, such as oxidation or Maillard reactions. To attain the desired quality management, it is necessary to understand how technological parameters, such as temperature or oxygen exposure, affect the kinetics of the formation of key odorants, such as sotolon. There is a lack of information about the impact of the storage conditions (oxygen and temperature) on Port wine quality. In this study, the effect of these two parameters were investigated to increase the knowledge database concerning aging management of Port wines. It was found that sotolon formation is highly dependent upon oxygen and temperature. There is however a synergistic effect between these two parameters that could significantly increase the concentration. The kinetic parameters of oxygen, sotolon, and other compounds related to Port aging (cis- and trans-5-hydroxy-2-methyl-1,3-dioxan, 2- furfural, 5-hydroxy-methyl-furfural, and 5-methyl-furfural) are also reported. Kinetic models with Monte Carlo simulations, where the oxygen permeability dispersion and temperature are the parameters under evaluation, were applied. On the basis of the modeling predictions, it would seem that the temperature of a cellar would have a more significant impact on the Port wines stored in containers where the oxygen intake is higher (barrels) when compared to containers with low oxygen permeability (bottles using cork stoppers).
Peer review: yes
URI: http://hdl.handle.net/10400.14/14292
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
jf4005109.pdf3,85 MBAdobe PDFVer/Abrir    Acesso Restrito. Solicitar cópia ao autor!

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.