Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes
| Autor: | Maurizio Ugliano, Maria Tiziana Lisanti, Angelita Gambuti, Jean-Baptiste Diéval, Luigi Moio, T. Siani, Alessandra Rinaldi, Luigi Picariello |
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| Přispěvatelé: | Gambuti, Angelita, Siani, Tiziana, Picariello, Luigi, Rinaldi, Alessandra, Lisanti, MARIA TIZIANA, Ugliano, M., Dieval, J. B., Moio, Luigi |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
business.product_category
chemistry.chemical_element 01 natural sciences Biochemistry Oxygen Industrial and Manufacturing Engineering chemistry.chemical_compound Pigment 0404 agricultural biotechnology tannins Bottle Food science wine OXYGEN EXPOSURE Wine Chemistry Vanillin 010401 analytical chemistry wine oxygen tannins food and beverages 04 agricultural and veterinary sciences General Chemistry 040401 food science 0104 chemical sciences visual_art visual_art.visual_art_medium Salivary Proteins Composition (visual arts) business oxygen Food Science Biotechnology |
| Popis: | Three Southern Italy red wines Aglianico, Casavecchia and Pallagrello with high content of total tannins but different initial anthocyanins composition were aged in bottle for 15 months with closures allowing different degrees of wine oxygen exposure. In all wines oxygen exposure resulted in a progressive decrease in monomeric anthocyanins, vanillin reactive flavans and content of tannins reactive toward salivary proteins. In contrast, no significant decrease in color intensity was detected due to the formation of polymeric pigments. For all wines, the closure with the highest oxygen ingress determined a higher intensity of red fruit notes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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