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Effect of skin contact and oxygenation of muts on the composition of white port wines

1999Journal article Restricted access
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dc.contributor.authorHo, Peter
dc.contributor.authorRogerson, Frank S.S.
dc.contributor.authorWatkins, Steve J.
dc.contributor.authorSilva, Maria da Conceição M.
dc.contributor.authorHogg, Tim
dc.contributor.authorVasconcelos, Isabel
dc.date.accessioned2011-10-18T19:20:26Z
dc.date.available2011-10-18T19:20:26Z
dc.date.issued1999
dc.description.abstractWhite port wine were made from Malvaela Fina and Rabigata gaps musts that were subjected to different combinations of skin contact and must oxygenation. Increasing skin contact times increased the total phenolics. Total hydroxycinnamoyl tartaric acid, total flavonoids and the formation of brown pigments in the tree-run musts. Both air exposure and hyperoxidation were effective in lowering the concentration of hydroxycinnamoyl tartaric acids and flavonoids it newly fermented wines. Hyperoxidation seemed more effective in removing this phenolic compounds and U1 reducing browning than air expo- sure In wines which had 8 and 25 h of akin contact. Phenolic compounds increased with wood ageing. Although the concentration of hydroxycinnamic acide were lower In all oxygenated wines than in the controls. However must oxygenation prior to fermentation could not prevent further browning of the wines, caused by the production of furans and the increase of flavonoids during that ageing it wood. increasing skin contact generally increased the total monoterpene alcohol concentration for hyperoxidised whesm with some increases it air exposed wines. Total monoterpene alcohol concentration was higher Hyperoxidised than in air exposed wines, made from musts with 8 and 25h of skin contact, after 18 months of wood ageing.por
dc.identifier.citationHO, Peter... [et al.] - Effect of skin contact and oxygenation of muts on the composition of white port wine. Sciences des Aliments. ISSN 0240-8813. Vol. 19 (1999), p. 668-699por
dc.identifier.urihttp://hdl.handle.net/10400.14/6458
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherLavoisierpor
dc.subjectWhite port winepor
dc.subjectHyperoxidationpor
dc.subjectSkin contactpor
dc.subjectPhenolic compoundspor
dc.subjectMonoterpene alcoholspor
dc.titleEffect of skin contact and oxygenation of muts on the composition of white port winespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameHogg
person.familyNameVasconcelos
person.givenNameTim
person.givenNameIsabel
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id851B-41B9-4746
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-0565-3516
person.identifier.ridJXY-0365-2024
person.identifier.ridN-3870-2013
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id7003767794
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication251ce926-a408-483f-a3df-acebe6631477
relation.isAuthorOfPublication.latestForDiscovery251ce926-a408-483f-a3df-acebe6631477

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