Can Chemical Analysis Predict Wine Aging Capacity?
| Autor: | Andrew L. Waterhouse, Yingxin Miao |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Foods, Vol 10, Iss 3, p 654 (2021) |
| Druh dokumentu: | article |
| ISSN: | 10030654 2304-8158 |
| DOI: | 10.3390/foods10030654 |
| Popis: | Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine’s aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity and wine components have the highest value with flavanols, notable for their catechol and phloroglucinol moieties. Both FRAP and DPPH based methods respond strongly to catechol groups, but these functional groups do not protect wine from oxidation. An ideal assay for wine aging capacity would respond selectively to thiols, phloroglucinol moieties, SO2 and other antioxidants capable of reducing quinones. A definitive test will be to compare the various assays against the shelf life of a number of commercial wines. |
| Databáze: | Directory of Open Access Journals |
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