000061547 001__ 61547
000061547 005__ 20200221144253.0
000061547 0247_ $$2doi$$a10.1016/j.foodchem.2016.06.050
000061547 0248_ $$2sideral$$a95611
000061547 037__ $$aART-2016-95611
000061547 041__ $$aeng
000061547 100__ $$aAvizcuri, J.M.
000061547 245__ $$aEvaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
000061547 260__ $$c2016
000061547 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061547 5203_ $$aSixteen 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-1) 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.
000061547 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
000061547 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000061547 590__ $$a4.529$$b2016
000061547 591__ $$aCHEMISTRY, APPLIED$$b7 / 72 = 0.097$$c2016$$dQ1$$eT1
000061547 591__ $$aNUTRITION & DIETETICS$$b10 / 81 = 0.123$$c2016$$dQ1$$eT1
000061547 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 129 = 0.047$$c2016$$dQ1$$eT1
000061547 592__ $$a1.731$$b2016
000061547 593__ $$aAnalytical Chemistry$$c2016$$dQ1
000061547 593__ $$aMedicine (miscellaneous)$$c2016$$dQ1
000061547 593__ $$aFood Science$$c2016$$dQ1
000061547 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000061547 700__ $$aSáenz-Navajas, M.P.
000061547 700__ $$aEchávarri, J.F.
000061547 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000061547 700__ $$0(orcid)0000-0002-4516-9534$$aFernández-Zurbano, P.
000061547 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000061547 773__ $$g213 (2016), 123-134$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146
000061547 8564_ $$s704855$$uhttps://zaguan.unizar.es/record/61547/files/texto_completo.pdf$$yPostprint
000061547 8564_ $$s48707$$uhttps://zaguan.unizar.es/record/61547/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000061547 909CO $$ooai:zaguan.unizar.es:61547$$particulos$$pdriver
000061547 951__ $$a2020-02-21-13:28:36
000061547 980__ $$aARTICLE