Oxidation mechanisms occurring in wines

CM Oliveira, ACS Ferreira, V De Freitas… - Food Research …, 2011 - Elsevier
The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

The role of UV-visible spectroscopy for phenolic compounds quantification in winemaking

JL Aleixandre-Tudo, W Du Toit - Frontiers and new trends in the …, 2018 - books.google.com
Phenolic compounds are bioactive substances present in a large number of food products
including wine. The importance of these compounds in wine is due to their large effect on …

[BOOK][B] Principles and practices of winemaking

RB Boulton, VL Singleton, LF Bisson, RE Kunkee - 2013 - books.google.com
This essential text and reference offers a complete guide to winemaking. The authors, all
well-known experts in their field, concentrate on the process of wine production, stressing …

Oxygen with phenols and related reactions in musts, wines, and model systems: Observations and practical implications

VL Singleton - American Journal of Enology and Viticulture, 1987 - Am Soc Enol Viticulture
A review with 45 references of the title topic is presented emphasizing research by the
author's associates. Con-clusions and their bases are outlined with comments on their …

Spectrophotometric analysis of phenolic compounds in grapes and wines

JL Aleixandre-Tudo, A Buica… - Journal of agricultural …, 2017 - ACS Publications
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Grape and wine phenolics: Observations and recent findings

JA Kennedy - Ciencia e investigación agraria, 2008 - SciELO Chile
What consumers taste in wine is the culmination of management practices from the vineyard
to the glass. As researchers, in order to have control over the composition of wine at the time …

Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines

JJ Macheix, JC Sapis, A Fleuriet… - Critical Reviews in Food …, 1991 - Taylor & Francis
As in most fruit derivatives, the quality of a wine depends on numerous parameters, 205 and
phenolic compounds are important ones. 339-346-348 The sensory contributions of phenols …

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

S Kallithraka, MI Salacha, I Tzourou - Food Chemistry, 2009 - Elsevier
Polyphenol content, antioxidant activity, reducing power, colour and changes during storage
over nine months in bottles and after accelerated browning were studied in selected …

Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

A Escudero, E Asensio, J Cacho, V Ferreira - Food chemistry, 2002 - Elsevier
The aroma of young white wines altered by oxygen was described by a sensory panel which
defined the terms: cooked vegetables, liquor, woody, cider and pungent. Twenty-seven …

Wine oxidation and the role of cork

T Karbowiak, RD Gougeon, JB Alinc… - Critical reviews in …, 2009 - Taylor & Francis
The present review aims to show the state of the art of oxidation mechanisms occurring
especially in white wines by taking into account knowledge from different fields in relation to …