Cargando…

Influence of Oxygen Management on Color and Phenolics of Red Wines

Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of...

Descripción completa

Detalles Bibliográficos
Autores principales:	Carrasco-Quiroz, Marioli, del Alamo-Sanza, Maria, Martínez-Gil, Ana María, Sánchez-Gómez, Rosario, Martínez-Martínez, Víctor, Nevares, Ignacio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824722/ https://www.ncbi.nlm.nih.gov/pubmed/36615650 http://dx.doi.org/10.3390/molecules28010459

Ejemplares similares

Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation
por: Carrasco-Quiroz, Marioli, et al.
Publicado: (2022)

Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate
por: Martínez-Martínez, Víctor, et al.
Publicado: (2020)

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review
por: Martínez-Gil, Ana, et al.
Publicado: (2020)

Prediction Models to Control Aging Time in Red Wine
por: Astray, Gonzalo, et al.
Publicado: (2019)

Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers
por: Nevares, Ignacio, et al.
Publicado: (2021)

Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking
por: Nevares, Ignacio, et al.
Publicado: (2021)

Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels
por: Prat-García, Samanta, et al.
Publicado: (2020)

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

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
por: Muñoz-Bernal, Óscar A., et al.
Publicado: (2023)

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines
por: Petrozziello, Maurizio, et al.
Publicado: (2018)

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)

Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
por: Ertan Anli, R., et al.
Publicado: (2009)

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

HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento
por: Ragusa, Andrea, et al.
Publicado: (2019)

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products
por: García-Estévez, Ignacio, et al.
Publicado: (2017)

Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
por: Del Fresno, Juan Manuel, et al.
Publicado: (2020)

Effect of Two Anti-Fungal Treatments (Metrafenone and Boscalid Plus Kresoxim-methyl) Applied to Vines on the Color and Phenol Profile of Different Red Wines
por: Briz-Cid, Noelia, et al.
Publicado: (2014)

Wine and Olive Oil Phenolic Compounds Interaction in Humans
por: Boronat, Anna, et al.
Publicado: (2018)

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
por: Filipe-Ribeiro, Luís, et al.
Publicado: (2018)

Visual Representation of Red Wine Color: Methodology, Comparison and Applications
por: Fan, Shuyue, et al.
Publicado: (2023)

Profile of Stilbenes and Other Phenolics in Fanagoria White and Red Russian Wines
por: Suprun, Andrey R., et al.
Publicado: (2021)

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines
por: Cheng, Yiliang, et al.
Publicado: (2022)

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking
por: Vejarano, Ricardo, et al.
Publicado: (2022)

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine
por: Sun, Xiangyu, et al.
Publicado: (2017)

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production
por: Río Segade, Susana, et al.
Publicado: (2019)

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines
por: Barros, Ana Paula André, et al.
Publicado: (2022)

Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality
por: Casquete, Rocío, et al.
Publicado: (2021)

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
por: He, Fei, et al.
Publicado: (2012)

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

Color Characterization of Bordeaux Red Wines Produced without Added Sulfites
por: Pelonnier-Magimel, Edouard, et al.
Publicado: (2023)

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

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
por: Del Barrio-Galán, Rubén, et al.
Publicado: (2019)

Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
por: Li, Jin-Chen, et al.
Publicado: (2016)

Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine
por: Dai, Lingmin, et al.
Publicado: (2022)

Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine
por: Carrasco-Sánchez, Verónica, et al.
Publicado: (2015)

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine
por: Jeremic, Jelena, et al.
Publicado: (2020)

A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
por: Martínez-Pérez, María Pilar, et al.
Publicado: (2020)

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

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution
por: He, Fei, et al.
Publicado: (2012)

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins
por: Escudero-Gilete, María Luisa, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_qn48701at2jjs3huou1cstvmif