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Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine

2016Journal article Restricted access
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dc.contributor.authorCoetzee, Carien
dc.contributor.authorWyngaard, Elizma Van
dc.contributor.authorŠuklje, Katja
dc.contributor.authorFerreira, António César Silva
dc.contributor.authorToit, Wessel J. du
dc.date.accessioned2017-10-11T15:13:45Z
dc.date.available2017-10-11T15:13:45Z
dc.date.issued2016
dc.description.abstractThe effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated. Chemical analyses were conducted together with extensive sensory profiling. A decrease in volatile thiols responsible for the fruity nuances and an increase in oxidation-related compounds, such as acetaldehyde, during the course of the oxidation was observed. The wine evolved from a fresh and fruity one to one with slight oxidation and then developed extreme oxidative characteristics. The control samples (no oxygen added) developed a "cooked" character that could indicate the formation of "reductive" compounds in these wines. Conversely, the wines that received a single dose of oxygen did not develop this flavor and were perceived to be fresher and fruitier than the control samples. The color of the wine evolved before the disappearance of the pleasant aroma.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCOETZEE, Carien; WYNGAARD, Elizma Van; ŠUKLJE, Katja; FERREIRA, António César Silva; TOIT, Wessel J. du - Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine. Journal of Agricultural and Food Chemistry. ISSN 1520-5118. Vol. 64, n.º 42 (2016), p. 7979-7993pt_PT
dc.identifier.doi10.1021/acs.jafc.6b02174pt_PT
dc.identifier.eid84992535802
dc.identifier.urihttp://hdl.handle.net/10400.14/22972
dc.identifier.wos000386540400010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Society
dc.subjectSauvignon blancpt_PT
dc.subjectOxygenpt_PT
dc.subjectWine aromapt_PT
dc.subjectSensorypt_PT
dc.titleChemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc winept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage7993
oaire.citation.issue42
oaire.citation.startPage7979
oaire.citation.titleJournal of Agricultural and Food Chemistrypt_PT
oaire.citation.volume64
person.familyNameSilva Ferreira
person.givenNameAntonio Cesar
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.orcid0000-0002-1188-1021
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication.latestForDiscovery826c11dd-d070-4b67-ac58-c96675e3f3b8

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