Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines

  1. Fernández-Zurbano, P. 1
  2. Ferreira, V. 2
  3. Escudero, A. 2
  4. Cacho, J. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 1998

Volumen: 46

Número: 12

Páginas: 4937-4944

Tipo: Artículo

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DOI: 10.1021/JF980491V SCOPUS: 2-s2.0-0038097232 WoS: WOS:000077697600023 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Repositorio institucional: lock_openAcceso abierto Editor

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Resumen

A study of the changes in phenolic compounds during the oxidation of eight white wines reveals that the content of hydroxycinnamic acids and esters decreases significantly during the process; however, the decrease is seemingly unrelated to the extent of browning of the wine. On the other hand, the flavanol contents of the wines are found to be correlated with the degree of browning at the end of the oxidation process. The behaviors of both types of phenol compound at the two temperatures studied are quite similar.