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Influence of the temperature and oxygen exposure in red Port wine: a kinetic approach

2015Journal article Restricted access
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dc.contributor.authorOliveira, Carla Maria
dc.contributor.authorBarros, António S.
dc.contributor.authorFerreira, António César Silva
dc.contributor.authorSilva, Artur M. S.
dc.date.accessioned2016-04-20T14:52:26Z
dc.date.available2016-04-20T14:52:26Z
dc.date.issued2015
dc.description.abstractAlthough phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments. The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40 degrees C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63 days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, Carla Maria …[et al.] - Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach. Food Research International. ISSN 0963-9969. Vol. 75 (2015), p. 337-347pt_PT
dc.identifier.doi10.1016/j.foodres.2015.06.024
dc.identifier.eid84934283074
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.pmid28454964
dc.identifier.urihttp://hdl.handle.net/10400.14/19812
dc.identifier.wos000359961800039
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectPhenolicspt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectKineticspt_PT
dc.subjectRed Port winept_PT
dc.subjectOxygen consumptionpt_PT
dc.subjectTemperaturept_PT
dc.titleInfluence of the temperature and oxygen exposure in red Port wine: a kinetic approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PEst-C%2FQUI%2FUI0062%2F2013/PT
oaire.citation.endPage347
oaire.citation.startPage337
oaire.citation.titleFood Research International
oaire.citation.volume75
oaire.fundingStreamCOMPETE
person.familyNameOliveira
person.familyNameBarros
person.familyNameSilva Ferreira
person.familyNameSilva
person.givenNameCarla
person.givenNameAntónio
person.givenNameAntonio Cesar
person.givenNameArtur
person.identifierR-000-200
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-id4714-1135-72CC
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id3C16-EC9B-81D7
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0002-9103-5852
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0003-2861-8286
person.identifier.ridL-9222-2014
person.identifier.scopus-author-id56130256800
person.identifier.scopus-author-id7403222204
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication3f2adcc7-e8bb-4323-8a18-39727012cda4
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublicationb952ff42-2552-47ae-a31f-0b50847eb019
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