Cargando…

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on...

Descripción completa

Detalles Bibliográficos
Autores principales:	Coppola, Francesca, Picariello, Luigi, Forino, Martino, Moio, Luigi, Gambuti, Angelita
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915871/ https://www.ncbi.nlm.nih.gov/pubmed/33557306 http://dx.doi.org/10.3390/molecules26040815

Ejemplares similares

Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6
por: D’Onofrio, Nunzia, et al.
Publicado: (2021)

The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging
por: Errichiello, Francesco, et al.
Publicado: (2021)

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine
por: Picariello, Luigi, et al.
Publicado: (2020)

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging
por: Gambuti, Angelita, et al.
Publicado: (2018)

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines
por: Domizio, Paola, et al.
Publicado: (2023)

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction
por: Rinaldi, Alessandra, et al.
Publicado: (2021)

Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
por: Galaz Torres, Cristian, et al.
Publicado: (2023)

Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy
por: Iorizzo, Massimo, et al.
Publicado: (2023)

Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)
por: Rinaldi, Alessandra, et al.
Publicado: (2021)

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
por: Pittari, Elisabetta, et al.
Publicado: (2020)

Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines
por: Deshaies, Stacy, et al.
Publicado: (2020)

Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
por: Muñoz García, Raquel, et al.
Publicado: (2022)

Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry
por: Deshaies, Stacy, et al.
Publicado: (2021)

Red Wine Consumption and Cardiovascular Health
por: Castaldo, Luigi, et al.
Publicado: (2019)

The Chemical Composition and Dietetic Value of Wines
Publicado: (1907)

Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon
por: Ivić, Ivana, et al.
Publicado: (2021)

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
por: Iorio, Debora, et al.
Publicado: (2022)

The Pro-Oxidant Activity of Red Wine Polyphenols Induces an Adaptive Antioxidant Response in Human Erythrocytes
por: Tedesco, Idolo, et al.
Publicado: (2021)

Cool-Climate Red Wines—Chemical Composition and Comparison of Two Protocols for (1)H-NMR Analysis
por: Aru, Violetta, et al.
Publicado: (2018)

The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
por: Tarko, Tomasz, et al.
Publicado: (2020)

Effects of red wine on accelerated gastric emptying following Nissen fundoplication
por: Zhou, Qiqi, et al.
Publicado: (2020)

Wine psychology: basic & applied
por: Spence, Charles
Publicado: (2020)

Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
por: Briz-Cid, Noelia, et al.
Publicado: (2019)

Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells
por: Rocha-Parra, Diego, et al.
Publicado: (2018)

A New Chemical Pathway Yielding A-Type Vitisins in Red Wines
por: Araújo, Paula, et al.
Publicado: (2017)

Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
por: Simonin, Scott, et al.
Publicado: (2020)

The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties
por: Bruce, Robert C., et al.
Publicado: (2021)

Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial
por: Di Renzo, Laura, et al.
Publicado: (2015)

Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties
por: Piombino, Paola, et al.
Publicado: (2023)

Relevance of the Concentrations and Sizes of Oligomeric Red Wine Pigments to the Color Intensity of Commercial Red Wines
por: Laitila, Juuso Erik, et al.
Publicado: (2020)

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine
por: Piombino, Paola, et al.
Publicado: (2014)

Light Wines and Temperance Drinks: Their Chemical Composition and Physiological Action
Publicado: (1907)

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
por: Bueno, Mónica, et al.
Publicado: (2018)

In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
por: Kurin, Elena, et al.
Publicado: (2012)

Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine
por: Cantu, Annegret, et al.
Publicado: (2022)

The effect of red and white wine on color changes of nanofilled and nanohybrid resin composites
por: Tanthanuch, Saijai, et al.
Publicado: (2016)

Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction
por: Pham, Duc-Truc, et al.
Publicado: (2019)

Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
por: Pfahl, Leonard, et al.
Publicado: (2021)

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA
por: Pérez-Gil, Marina, et al.
Publicado: (2022)

Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
por: Orbanić, Fumica, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_17p35dbnskbp53le3on1s39fse