Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation

Strecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser degree, via the oxidation of higher alcohols. The objective of this article is to assess the magnitude of the differences introduced by wine compositional factors other than amino acids and Fe, in the acc...

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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/PMC9146978/
https://www.ncbi.nlm.nih.gov/pubmed/35630541
http://dx.doi.org/10.3390/molecules27103056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146978/
https://www.ncbi.nlm.nih.gov/pubmed/35630541
http://dx.doi.org/10.3390/molecules27103056

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