000112129 001__ 112129
000112129 005__ 20240319081002.0
000112129 0247_ $$2doi$$a10.3390/foods11030476
000112129 0248_ $$2sideral$$a128015
000112129 037__ $$aART-2022-128015
000112129 041__ $$aeng
000112129 100__ $$aMarrufo-Curtido, Almudena
000112129 245__ $$aAn Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation
000112129 260__ $$c2022
000112129 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112129 5203_ $$aThe amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of wines, different reactive conditions have been studied: acetaldehyde concentration, temperature and pH. The evaluation/validation of developed ARP assay was made with 12 wines. Results have shown that high temperatures cannot be used to estimate wine ARP. In fact, at 70¿C acetaldehyde reacts strictly proportionally to wine total polyphenols. A reproducible index by letting wine at pH 2 react with 35 mgL-1 of acetaldehyde for 7 days was obtained and applied to 12 wines. Rosés did not consume any, whites consumed 8% and reds between 18 and 38% of their total acetaldehyde content. After pH correction, whites ARP can be similar to low ARP reds. Basic kinetic considerations derived from the measurement of ARP were applied to interpret observed acetaldehyde accumulation and consumption during the forced oxidation of the 12 wines. It is concluded that wine ARPs cannot explain the huge fraction of acetaldehyde presumably consumed by wine and the fraction of H2O2 produced during oxidation and not consumed by SO2 has to oxidize majorly wine components other than ethanol. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
000112129 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2016-4935-2
000112129 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112129 590__ $$a5.2$$b2022
000112129 592__ $$a0.771$$b2022
000112129 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000112129 593__ $$aFood Science$$c2022$$dQ1
000112129 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000112129 593__ $$aPlant Science$$c2022$$dQ1
000112129 593__ $$aMicrobiology$$c2022$$dQ2
000112129 593__ $$aHealth (social science)$$c2022$$dQ2
000112129 594__ $$a5.8$$b2022
000112129 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112129 700__ $$0(orcid)0000-0003-4416-6574$$aFerreira, Vicente
000112129 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza
000112129 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000112129 773__ $$g11, 3 (2022), 476 [13 pp]$$pFoods$$tFoods$$x2304-8158
000112129 8564_ $$s1230776$$uhttps://zaguan.unizar.es/record/112129/files/texto_completo.pdf$$yVersión publicada
000112129 8564_ $$s2861788$$uhttps://zaguan.unizar.es/record/112129/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112129 909CO $$ooai:zaguan.unizar.es:112129$$particulos$$pdriver
000112129 951__ $$a2024-03-18-14:14:32
000112129 980__ $$aARTICLE