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Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
| Content Provider | Scilit |
|---|---|
| Author | Avizcuri, José-Miguel Sáenz-Navajas, María-Pilar Echávarri, José-Federico Ferreira, Vicente Fernández-Zurbano, Purificación |
| Copyright Year | 2016 |
| Description | Journal: Food Chemistry Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25°C during 6months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4mgL(-1)) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage. |
| Related Links | http://zaguan.unizar.es/record/61547/files/texto_completo.pdf |
| Ending Page | 134 |
| Page Count | 12 |
| Starting Page | 123 |
| ISSN | 03088146 |
| e-ISSN | 18737072 |
| DOI | 10.1016/j.foodchem.2016.06.050 |
| Journal | Food Chemistry |
| Volume Number | 213 |
| Language | English |
| Publisher | Elsevier BV |
| Publisher Date | 2016-12-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Food Chemistry Food Science and Technology |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Analytical Chemistry Food Science |
