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https://olympias.lib.uoi.gr/jspui/handle/123456789/8221Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Papadopoulou, D. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:40:01Z | - |
| dc.date.available | 2015-11-24T16:40:01Z | - |
| dc.identifier.issn | 1120-1770 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8221 | - |
| dc.rights | Default Licence | - |
| dc.subject | glutathione | en |
| dc.subject | n-acetyl-cysteine | en |
| dc.subject | muscat | en |
| dc.subject | oxidation | en |
| dc.subject | terpene alcohol | en |
| dc.subject | wine | en |
| dc.subject | saccharomyces-cerevisiae | en |
| dc.subject | white wine | en |
| dc.subject | grape | en |
| dc.subject | oxidation | en |
| dc.title | Inhibition of the decline of linalool and alpha-terpineol in muscat wines by glutathione and n-acetyl-cysteine | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.secondary | <Go to ISI>://000174152700006 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2001 | - |
| heal.abstract | Glutathione and N-acetyl-cysteine were tested as inhibitors of the decline of terpene alcohols, aroma compounds in dry and sweet Muscat wines stored in open bottles at 20degreesC. The drywine contained 251.2 mug/L linalool and 216.6 mug/L alpha-terpineol, and the sweet wine 131.7 mug/L linalool and 118.0 mug/L alpha-terpineol. In both wines, the concentration of linalool and alpha-terpineol did not change with the addition of glutathione or N-acetyl-cysteine. Control samples of dry wine exhibited lower (P<0.05) concentrations of linalool and alpha-terpineol after 2 and 3 days of storage. However, samples containing glutathione or N-acetyl-cysteine exhibited statistically higher linalool and in most cases alpha-terpineol content than control samples after 2 and 3 days of storage. Samples of control sweet wine exhibited lower (P<0.05) concentrations of linalool and a similar concentration of alpha-terpineol compared to control samples after 3 days of storage. However, samples containing glutathione or N-acetyl-cysteine exhibited a statistically higher (P<0.05) concentration of linalool than control samples after 3 days of storage. while they exhibited a similar concentration of alpha-terpineol. | en |
| heal.publisher | Chiriotti Editori | en |
| heal.journalName | Italian Journal of Food Science | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
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