Prediction of Oxidative Browning in White Wines as a Function of Their Chemical Composition
- Fernández-Zurbano, P. 1
- Ferreira, V. 1
- Peña, C. 1
- Escudero, A. 1
- Serrano, F. 1
- Cacho, J. 1
-
1
Universidad de Zaragoza
info
ISSN: 0021-8561
Année de publication: 1995
Volumen: 43
Número: 11
Pages: 2813-2817
Type: Article
D'autres publications dans: Journal of Agricultural and Food Chemistry
Résumé
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.