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https://olympias.lib.uoi.gr/jspui/handle/123456789/10528Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | M. Revi, | en |
| dc.contributor.author | A. Badeka, | en |
| dc.contributor.author | S. Kontakos | en |
| dc.contributor.author | M.G. Kontominas | en |
| dc.date.accessioned | 2015-11-24T16:57:03Z | - |
| dc.date.available | 2015-11-24T16:57:03Z | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10528 | - |
| dc.rights | Default Licence | - |
| dc.subject | Bag-in-box packaging | en |
| dc.subject | Wine | en |
| dc.subject | Shelf life | en |
| dc.subject | Enological parameters | en |
| dc.subject | Volatile compounds | en |
| dc.title | Effect of packaging material on enological parameters and volatile compounds of dry white wine | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | http://dx.doi.org/10.1016/j.foodchem.2013.11.136 | - |
| heal.identifier.secondary | http://www.sciencedirect.com/science/article/pii/S0308814613018256 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2014 | - |
| heal.abstract | The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 Β°C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Badeka-2014-Effect of packaging material.pdf | 352.38 kB | Adobe PDF | View/Open Request a copy |
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