Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Resumen: Sixteen 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.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2016.06.050
Año: 2016
Publicado en: FOOD CHEMISTRY 213 (2016), 123-134
ISSN: 0308-8146

Factor impacto JCR: 4.529 (2016)
Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 72 = 0.097 (2016) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 81 = 0.123 (2016) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 129 = 0.047 (2016) - Q1 - T1

Factor impacto SCIMAGO: 1.731 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)

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 Record created 2017-06-20, last modified 2020-02-21

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