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Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts

AutorCarrascón, Vanesa; Fernández-Zurbano, Purificación ; Bueno, Mónica ; Ferreira, Vicente
Palabras claveRadicals
Polyphenols
Red wine
Sulfur dioxide
Oxidation
Aroma
Color
Mechanisms
Fecha de publicación8-dic-2015
EditorAmerican Chemical Society
CitaciónJournal of agricultural and food chemistry 63(51): 10938-10947 (2015)
ResumenChemical changes caused by oxidation of red wines during 5 consecutive air-saturation cycles have been assessed. In order to investigate the existing relationship between the effects caused by O and the levels and consumption rates of wine SO, the total oxygen consumed by the wines (16-25 mg/L) was subdivided into different nonmutually exclusive categories. The ones found most influential on chemical changes were the O consumed in the first saturation without equivalent SO consumption (OpreSO) and the O consumed when levels of free SO were below 5 mg/L (radical forming O). Chromatic changes were strongly related to both O categories, even though anthocyanidin degradation was not related to any O category. Radical forming O prevented both formation of red pigments and reduction of epigallocatechin and other proanthocyanidins, induced accumulation of phenolic acids, and caused losses of β-damascenone and whiskylactone without evidence of acetaldehyde formation. OpreSO seemed to play a key role in the formation of blue pigments and in the decrease of Folin index and of many important aroma compounds.
Versión del editorhttp://doi.org/10.1021/acs.jafc.5b02989
URIhttp://hdl.handle.net/10261/146045
DOI10.1021/acs.jafc.5b02989
Identificadorese-issn: 1520-5118
issn: 0021-8561
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