Enhancing the stability of a red organic wine through hydroxytyrosol supplementation at bottling: A time-dependent analysis

Enhancing the stability of a red organic wine through hydroxytyrosol supplementation at bottling: A time-dependent analysis

The effect of the addition of hydroxytyrosol (HT) in a red organic wine (Sangiovese 85 % and Cabernet Sauvignon 15 %) was evaluated. After six months of storage in a concrete tank, the wines were spiked with HT in three different amounts (30, 60, 120 mg/750 mL in wine) and compared with a control bo...

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Bibliographic Details
Main Authors: Adriana Teresa Ceci, Aakriti Darnal, Simone Poggesi, Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Renzo Nicolodi, Reeta Davis, Meg Walsh, Kevin E. O'Connor, Enrico Angelo Altieri, Fabio Trevisan, Tanja Mimmo, Emanuele Boselli
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Organic red wine
Sensory quality
Wine phenolics
Aroma compounds
Hydroxytyrosol
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001239

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http://www.sciencedirect.com/science/article/pii/S2772502224001239

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