Must oxygenation together with glutathione addition in the oxidation of white wine (Journal article)

Vaimakis, V./ Roussis, I. G.

White wines were made from oxygenated musts with or without glutathione addition and without SO2. Must oxygenation led to wines with lower phenolic contents and browning capacity, and lower non-polymeric and polymeric phenolics in relation to control (made with SO2 addition) wines. These wines were of good colour but their flavour was not typical of the grape variety used. The wines that were produced from oxygenated musts, together with glutathione addition, appeared to have somewhat higher total phenolics and browning capacity and non-polymeric and polymeric phenolics than those produced from oxygenated musts alone. Glutathione addition and must oxygenation led to wines of acceptable and stable colour with good flavour typical of the grape variety used. Copyright (C) 1996 Elsevier Science Ltd
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: phenolic-compounds,grape,acid,quality
ISSN: 0308-8146
Link: <Go to ISI>://A1996VY63300011
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

Files in This Item:
File Description SizeFormat 
Vaimakis-1996-Must oxygenation tog.pdf391.26 kBAdobe PDFView/Open    Request a copy

 Please use this identifier to cite or link to this item:
  This item is a favorite for 0 people.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.