Universidad de Zaragoza Repository

Resumen: Twenty-four Spanish wines were subjected to five consecutive cycles of air saturation at 25 °C. Free and bound forms of carbonyls were measured in the initial samples and after each saturation. Nonoxidized commercial wines contain important and sensory relevant amounts of oxidation-related carbonyls under the form of odorless bound forms. Models relating the contents in total aldehydes to the wine chemical composition suggest that fermentation can be a major origin for Strecker aldehydes: methional, phenylacetaldehyde, isobutyraldehyde, 2-methylbutanal, and isovaleraldehyde. Bound forms are further cleaved, releasing free aldehydes during the first steps of wine oxidation, as a consequence of equilibrium shifts caused by the depletion of SO2. At low levels of free SO2, de novo formation and aldehyde degradation are both observed. The relative importance of these phenomena depends on both the aldehyde and the wine. Models relating aldehyde formation rates to wine chemical composition suggest that amino acids are in most cases the most important precursors for de novo formation.
Idioma: Inglés
DOI: 10.1021/acs.jafc.5b04634
Año: 2016
Publicado en: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 64, 3 (2016), 608-617
ISSN: 0021-8561
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2010-230183
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-40180-C03-02
Tipo y forma: Article (PrePrint)
Área (Departamento): Química Analítica (Departamento de Química Analítica)

You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.

0
Exportado de SIDERAL (2016-07-21-09:00:53)

Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Química Analítica

Visitas