The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 107-116

  Wirth, J ^a   Morel Salmi, C ^a   Souquet, J M ^a   Dieval, J B ^b,c   Aagaard, O ^b   Vidal, S ^b,c   Fulcrand, H ^a   Cheynier, V ^a  

^a SPO   (France)

^b Nomacorc SA   (Belgium)

^c Nomacorc Oxygen Management Research Center   (France)

Author keywords

Colour; Oxidation; Oxygen transfer rate; Phenolic compounds; Red wine; Synthetic closures

Indexed keywords

ANTHOCYANIN; CATECHIN; COUMARIC ACID; HYDROCINNAMIC ACID DERIVATIVE; MONOMER; OXYGEN; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; PYRUVIC ACID; SULFITE; SULFUR DIOXIDE;

ANALYTIC METHOD; ARTICLE; COLORIMETRY; FOOD COLOR; FOOD COMPOSITION; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GRAPE; MASS SPECTROMETRY; OXYGENATION; RED WINE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTROPHOTOMETRY; ULTRAVIOLET RADIATION;

EID: 77952675689     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.008     Document Type: Article

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