Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6850
Título: Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parameters
Autor: Ferreira, António César Silva
Pinho, Paula Guedes de
Rodrigues, Paula
Hogg, Timothy
Palavras-chave: White wine degradation
Linalool oxides
Data: 2002
Editora: ACS Publications
Citação: FERREIRA, António César Silva...[et al] - They Are Affected by Selected Technological Parameters. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 50 (2002), p. 5919-5924
Resumo: The negative effects of oxygen on white wine quality and the various factors which influence it (including temperature, dissolved oxygen, pH, and free SO2) are well documented both at the sensory and compositional levels. What is less defined is the quantitative relationship between these parameters and the kinetics of the development of the negative effects of oxidation. The experiment presented here attempts to generate data which can be used to predictively model the oxidative degradation of white wines. Bottled wines were submitted to extreme conditions (45 °C temperature, O2 saturation) during 3 months witth samples taken every 15 days for both sensorial and chemical analysis (GC-O/FPD/MS, 420 nm). The synergistic effects of increasing temperature and O2 at lower pH are evident, both on the decrease in levels of terpene alcohols and norisoprenoids (which impart floral aromas), and on the development of off-flavors such as “honey-like”, “boiled-potato”, and “farmfeed” associated with the presence of phenylacetaldehyde, methional, and 1,1,6-trimethyl-1,2- dihydronaphthalene.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6850
Versão do Editor: http://pubs.acs.org/doi/abs/10.1021/jf0115847
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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