Prediction of Oxidative Browning in White Wines as a Function of Their Chemical Composition
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 fo...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1995 |
| País: | España |
| Institución: | Universidad de La Rioja (UR) |
| Repositorio: | RIUR. Repositorio Institucional de la Universidad de La Rioja |
| OAI Identifier: | oai:portal.dialnet.es:doc/5bbc6934b750603269e81719 |
| Acceso en línea: | https://investigacion.unirioja.es/documentos/5bbc6934b750603269e81719 |
| Access Level: | acceso abierto |
| Palabra clave: | Browning Oxidation Phenolic compounds Prediction White wine |
| Sumario: | 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. |
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