Prediction of Oxidative Browning in White Wines as a Function of Their Chemical Composition

  1. Fernández-Zurbano, P. 1
  2. Ferreira, V. 1
  3. Peña, C. 1
  4. Escudero, A. 1
  5. Serrano, F. 1
  6. Cacho, J. 1
  1. 1 Universidad de Zaragoza

    Universidad de Zaragoza

    Zaragoza, España


Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 1995

Volume: 43

Issue: 11

Pages: 2813-2817

Type: Article

More publications in: Journal of Agricultural and Food Chemistry

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The use of principal component regression has helped to generate a mathematical model to relate wine browning during oxidation at 55°C with phenolic composition (flavanols and hydroxycinnamic acids) and other wine parameters prior to oxidation such as pH, SO2, and Fe. A linear regression has been found between the browning capacity of wines oxidized at room temperature (20°C) and that of wines oxidized at 55°C, pointing out that the difference between the oxidations is the amount of time in which wine browning took place. © 1995 American Chemical Society.