An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of wines, different reactive conditions have been studied...

Full description

Bibliographic Details
Main Authors: Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
acetaldehyde
Fenton reaction
polyphenols
wine oxydation
Online Access:https://www.mdpi.com/2304-8158/11/3/476

Similar Items

Similar Items