Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation-Reference-Cited by-同舟云学术

Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation

Published:2016-01-12 Issue:3 Volume:64 Page:608-617
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bueno Mónica¹,Carrascón Vanesa¹,Ferreira Vicente¹

Affiliation:

1. Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009, Zaragoza, Spain

Funder

Ministerio de Econom?a y Competitividad

Ministerio de Educaci?n, Cultura y Deporte

European Social Fund

Diputaci?n General de Arag?n

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04634

Reference48 articles.

1. Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

2. Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

3. Some interpretations of colour changes in young red wines during their conservation

4. The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

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