Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/146481
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
DC FieldValueLanguage
dc.contributor.authorAvizcuri, J. M.-
dc.contributor.authorSáenz-Navajas, María-Pilar-
dc.contributor.authorEchávarri-Granado, José Federico-
dc.contributor.authorFerreira, Vicente-
dc.contributor.authorFernández-Zurbano, Purificación-
dc.date.accessioned2017-03-09T12:49:25Z-
dc.date.available2017-03-09T12:49:25Z-
dc.date.issued2016-12-15-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 213: 123-134 (2016)-
dc.identifier.urihttp://hdl.handle.net/10261/146481-
dc.description.abstractSixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25 °C during 6 months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4 mg L) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage.-
dc.description.sponsorshipThis work was funded by the Spanish Ministry of Economy and Competitiveness with the (Proyects AGL2010-22355 and AGL2014-59840) J.M.A. acknowledges the Government of Navarra for his predoctoral (FPI) fellowship and M.P.S.N. the Spanish Ministry of Economy and Competitiveness (M.E.C.) for her postdoctoral fellowship (Formación Posdoctoral 2013, former Juan de la Cierva).-
dc.publisherElsevier-
dc.relationMINECO/ICTI2013-2016/AGL2014-59840-C2-1-R-
dc.rightsclosedAccess-
dc.subjectColor-
dc.subjectOxygen-
dc.subjectBottling storage-
dc.subjectAnthocyanins-
dc.subjectWine-
dc.titleEvaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodchem.2016.06.050-
dc.relation.publisherversionhttp://doi.org/10.1016/j.foodchem.2016.06.050-
dc.date.updated2017-03-09T12:49:26Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderNafarroako Gobernua-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
item.grantfulltextnone-
item.cerifentitytypePublications-
item.openairetypeartículo-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
Appears in Collections:(ICVV) Artículos
Files in This Item:
File Description SizeFormat
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show simple item record

SCOPUSTM   
Citations

36
checked on Jan 15, 2022

WEB OF SCIENCETM
Citations

33
checked on Jan 23, 2022

Page view(s)

253
checked on Jan 23, 2022

Download(s)

90
checked on Jan 23, 2022

Google ScholarTM

Check

Altmetric

Dimensions


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.