000056225 001__ 56225
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000056225 0247_ $$2doi$$a10.1016/j.foodchem.2015.11.111
000056225 0248_ $$2sideral$$a93167
000056225 037__ $$aART-2016-93167
000056225 041__ $$aeng
000056225 100__ $$0(orcid)0000-0003-4345-3950$$aFranco-Luesma, E.$$uUniversidad de Zaragoza
000056225 245__ $$aReductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
000056225 260__ $$c2016
000056225 5060_ $$aAccess copy available to the general public$$fUnrestricted
000056225 5203_ $$aIn order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50 °C for 3 weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines contain relevant proportions of bonded forms of H2S and MeSH (93% and 47% on average); (2) such % decreases with age; (3) levels of total forms are related to wine metal composition; (4) anoxic storage brings about an increase of free forms, a strong decrease in the percentage of bonded forms, and except for H2S in red wines, an increase in total forms. Both de novo formation and release contribute to reductive off-odors. Release is predominant for reds and H2S, while at 50 °C, de novo formation dominates for whites and rosés and MeSH.
000056225 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
000056225 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000056225 590__ $$a4.529$$b2016
000056225 591__ $$aCHEMISTRY, APPLIED$$b7 / 72 = 0.097$$c2016$$dQ1$$eT1
000056225 591__ $$aNUTRITION & DIETETICS$$b10 / 81 = 0.123$$c2016$$dQ1$$eT1
000056225 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 129 = 0.047$$c2016$$dQ1$$eT1
000056225 592__ $$a1.731$$b2016
000056225 593__ $$aAnalytical Chemistry$$c2016$$dQ1
000056225 593__ $$aMedicine (miscellaneous)$$c2016$$dQ1
000056225 593__ $$aFood Science$$c2016$$dQ1
000056225 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/submittedVersion
000056225 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000056225 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000056225 773__ $$g199 (2016), 42-50$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146
000056225 8564_ $$s739402$$uhttps://zaguan.unizar.es/record/56225/files/texto_completo.pdf$$yPreprint
000056225 8564_ $$s30290$$uhttps://zaguan.unizar.es/record/56225/files/texto_completo.jpg?subformat=icon$$xicon$$yPreprint
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000056225 951__ $$a2020-02-21-13:23:35
000056225 980__ $$aARTICLE