Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. Fo...

Descripción completa

Detalles Bibliográficos
Autores principales: Bueno, Mónica, Marrufo-Curtido, Almudena, Carrascón, Vanesa, Fernández-Zurbano, Purificación, Escudero, Ana, Ferreira, Vicente
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5817066/
https://www.ncbi.nlm.nih.gov/pubmed/29492401
http://dx.doi.org/10.3389/fchem.2018.00020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5817066/
https://www.ncbi.nlm.nih.gov/pubmed/29492401
http://dx.doi.org/10.3389/fchem.2018.00020

Ejemplares similares