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Titolo:
Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning
Autore:
Castro, R; Barroso, CG;
Indirizzi:
Univ Cadiz, Fac Sci, Dept Analyt Chem, E-11510 Puerto Real, Cadiz, Spain Univ Cadiz Puerto Real Cadiz Spain E-11510 1510 Puerto Real, Cadiz, Spain
Titolo Testata:
VITIS
fascicolo: 1, volume: 40, anno: 2001,
pagine: 39 - 42
SICI:
0042-7500(200103)40:1<39:IOOSOT>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
PHENOLIC-COMPOUNDS; WINES; POLYPHENOLOXIDASE; HYPEROXIDATION; OXIDATION; GRAPES; ACID;
Keywords:
must oxidation; Palomino fine; Sherry wine; browning; polyphenols;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
17
Recensione:
Indirizzi per estratti:
Indirizzo: Castro, R Univ Cadiz, Fac Sci, Dept Analyt Chem, POB 40, E-11510 Puerto Real, Cadiz,Spain Univ Cadiz POB 40 Puerto Real Cadiz Spain E-11510 l, Cadiz,Spain
Citazione:
R. Castro e C.G. Barroso, "Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning", VITIS, 40(1), 2001, pp. 39-42

Abstract

Experiments have been conducted on the oxidation of must (cv. Palomino fine). At the initial decanting process prior to fermentation, wines produced from hyperoxidized must had a reduced content of oxidable polyphenolic compounds and a reduced tendency to browning; they maintained these characteristics after bottling. Intermediate doses and the combined use of oxygen and sulphur dioxide were not fully effective in resolving the problem of browning for must of this grape variety, The larger the dose of oxygen (30 mg.l(-1)), the less the content of hydroxycinnamic esters and the lower the oxidizability, This dose was appropriate for producing a "fino" sherry wine witha low tendency to browning, retaining the sensory characteristics of this particular type of wine.

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Documento generato il 30/11/20 alle ore 23:47:17