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dc.contributor.authorCarrascón, Vanesa-
dc.contributor.authorFernández-Zurbano, Purificación-
dc.contributor.authorBueno, Mónica-
dc.contributor.authorFerreira, Vicente-
dc.date.accessioned2017-03-02T11:55:37Z-
dc.date.available2017-03-02T11:55:37Z-
dc.date.issued2015-12-08-
dc.identifiere-issn: 1520-5118-
dc.identifierissn: 0021-8561-
dc.identifier.citationJournal of agricultural and food chemistry 63(51): 10938-10947 (2015)-
dc.identifier.urihttp://hdl.handle.net/10261/146045-
dc.description.abstractChemical 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.-
dc.description.sponsorshipThis work has been funded by the Spanish Ministry of Economy and Competitiveness (Projects AGL2010-230183 and AGL2014-59840). V.C. has received a grant from the Spanish FPU program. Funding from Diputación General de Aragón (T53) and Fondo Social Europeo is acknowledged.-
dc.publisherAmerican Chemical Society-
dc.relationMINECO/ICTI2013-2016/AGL2014-59840-C2-2-R-
dc.rightsclosedAccess-
dc.subjectRadicals-
dc.subjectPolyphenols-
dc.subjectRed wine-
dc.subjectSulfur dioxide-
dc.subjectOxidation-
dc.subjectAroma-
dc.subjectColor-
dc.subjectMechanisms-
dc.titleOxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts-
dc.typeartículo-
dc.identifier.doi10.1021/acs.jafc.5b02989-
dc.relation.publisherversionhttp://doi.org/10.1021/acs.jafc.5b02989-
dc.date.updated2017-03-02T11:55:38Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderEuropean Commission-
dc.contributor.funderDiputación General de Aragón-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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