An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of wines, different reactive conditions have been studied...

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Detalles Bibliográficos
Autores principales: Marrufo-Curtido, Almudena, Ferreira, Vicente, Escudero, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834303/
https://www.ncbi.nlm.nih.gov/pubmed/35159626
http://dx.doi.org/10.3390/foods11030476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834303/
https://www.ncbi.nlm.nih.gov/pubmed/35159626
http://dx.doi.org/10.3390/foods11030476

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