Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 5, 2014, Pages 1159-1166

  Serra Cayuela, A ^a   Jourdes, M ^b,c   Riu Aumatell, M ^a   Buxaderas, S ^a   Teissedre, P L ^b,c   Lopez Tamames E ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c CEMAGREF   (France)

Author keywords

5 HMF; browning; kinetics; phenolics; shelf life; sparkling wines; storage temperature

Indexed keywords

5-HMF; BROWNING; PHENOLICS; SHELF LIFE; SPARKLING WINES; STORAGE TEMPERATURES;

ENZYME KINETICS; MATHEMATICAL MODELS; FUNCTIONS;

KINETICS;

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; DRUG DERIVATIVE; FURFURAL; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COLOR; ECONOMICS; FOOD STORAGE; KINETICS; TEMPERATURE; WINE;

COLOR; FOOD STORAGE; FURALDEHYDE; KINETICS; PHENOLS; TEMPERATURE; WINE;

EID: 84893685677     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403281y     Document Type: Article

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