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Advisor(s)
Abstract(s)
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.
Description
Keywords
White wine degradation Off-flavors Methional Phenylacetaldehyde 1,1,6-trimethyl-1,2-dihydronaphthalene Linalool oxides
Citation
FERREIRA, António César Silva...[et al] - Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parameters. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 50 (2002), p. 5919-5924
Publisher
ACS Publications