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Pregled bibliografske jedinice broj: 1090931

Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining


Ćurko, Natka; Kovačević Ganić, Karin; Tomašević, Marina; Gracin, Leo; Jourdes, Michael; Teissedre, Pierre-Louis
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining // Food chemistry, 339 (2021), 127848, 11 doi:10.1016/j.foodchem.2020.127848 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1090931 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

Autori
Ćurko, Natka ; Kovačević Ganić, Karin ; Tomašević, Marina ; Gracin, Leo ; Jourdes, Michael ; Teissedre, Pierre-Louis

Izvornik
Food chemistry (0308-8146) 339 (2021); 127848, 11

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Wine ; Micro-oxygenation ; Sulfur dioxide ; Metals ; Gelatin fining ; Phenolics ; Plavac mali

Sažetak
This work aimed to study long-term impact of micro-oxygenation and/or different aging treatments: (i) high SO2, (ii) high Fe with Cu and (iii) gelatin fining on Plavac mali red wine phenolic and in-mouthfeel sensory development in barrels and furthermore in bottles. Results showed that outcomes of micro- oxygenation strongly depend on aging treatments. High SO2 concentration during aging in barrels and bottles delayed typical phenolic changes and slightly contributed to astringency and lower color intensity, particularly in wine that was not micro-oxygenated. High metal concentrations and gelatin fining promoted intensive polymerization of proanthocyanins and a lower percentage of prodelphinidins after long-term aging in barrels. Also, flavan-3-ol and anthocyanins transformation rates in micro- oxygenated wines of both treatments significantly differed from their controls. Gelatin fining proved to be a very effective treatment for astringency reduction, particularly when combined with micro- oxygenation, but fined wines after long term aging in bottles showed lower color intensity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Sveučilište u Splitu Sveučilišni odjel za studije mora

Citiraj ovu publikaciju

Ćurko, Natka; Kovačević Ganić, Karin; Tomašević, Marina; Gracin, Leo; Jourdes, Michael; Teissedre, Pierre-Louis
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining // Food chemistry, 339 (2021), 127848, 11 doi:10.1016/j.foodchem.2020.127848 (međunarodna recenzija, članak, znanstveni)
Ćurko, N., Kovačević Ganić, K., Tomašević, M., Gracin, L., Jourdes, M. & Teissedre, P. (2021) Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining. Food chemistry, 339, 127848, 11 doi:10.1016/j.foodchem.2020.127848.
@article{article, year = {2021}, pages = {11}, DOI = {10.1016/j.foodchem.2020.127848}, chapter = {127848}, keywords = {Wine, Micro-oxygenation, Sulfur dioxide, Metals, Gelatin fining, Phenolics, Plavac mali}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2020.127848}, volume = {339}, issn = {0308-8146}, title = {Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining}, keyword = {Wine, Micro-oxygenation, Sulfur dioxide, Metals, Gelatin fining, Phenolics, Plavac mali}, chapternumber = {127848} }
@article{article, year = {2021}, pages = {11}, DOI = {10.1016/j.foodchem.2020.127848}, chapter = {127848}, keywords = {Wine, Micro-oxygenation, Sulfur dioxide, Metals, Gelatin fining, Phenolics, Plavac mali}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2020.127848}, volume = {339}, issn = {0308-8146}, title = {Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining}, keyword = {Wine, Micro-oxygenation, Sulfur dioxide, Metals, Gelatin fining, Phenolics, Plavac mali}, chapternumber = {127848} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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