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Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parameters

2002Journal article Restricted access
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dc.contributor.authorFerreira, António César Silva
dc.contributor.authorPinho, Paula Guedes de
dc.contributor.authorRodrigues, Paula
dc.contributor.authorHogg, Tim
dc.date.accessioned2011-10-22T16:38:21Z
dc.date.available2011-10-22T16:38:21Z
dc.date.issued2002
dc.description.abstractThe 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.por
dc.identifier.citationFERREIRA, 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. 5919-5924por
dc.identifier.urihttp://hdl.handle.net/10400.14/6850
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherACS Publicationspor
dc.relation.publisherversionhttp://pubs.acs.org/doi/abs/10.1021/jf0115847por
dc.subjectWhite wine degradationpor
dc.subjectOff-flavorspor
dc.subjectMethionalpor
dc.subjectPhenylacetaldehydepor
dc.subject1,1,6-trimethyl-1,2-dihydronaphthalenepor
dc.subjectLinalool oxidespor
dc.titleKinetics of oxidative degradation of white wines and how they are Affected by selected technological parameterspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva Ferreira
person.familyNameGuedes de Pinho
person.familyNameHogg
person.givenNameAntonio Cesar
person.givenNamePaula
person.givenNameTim
person.identifier392870
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id2510-1418-EF48
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0002-7395-5700
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id6504448214
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery0bde318f-79f7-4130-8600-e553f3384cc6

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