Spectroscopic and theoretical investigations of phenolic acids in white wines.
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DOI: 10.1016/j.foodchem.2016.11.137
Abstract: Model solutions of white wines containing phenolic acids have been investigated by means of UV-vis, laser induced fluorescence and Raman spectroscopic techniques. In order to interpret the spectra, density functional theory calculations of phenolic acids… read more here.
Keywords: raman; spectroscopic theoretical; phenolic acids; white wines ... See more keywords
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines.
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DOI: 10.1016/j.foodchem.2018.06.104
Abstract: Chemical and electrochemical changes associated with controlled oxidation were measured in thirteen commercial white wines, in order to evaluate the potential of linear sweep voltammetry to provide relevant information on the oxidative behavior of individual… read more here.
Keywords: oxidation; characterization oxidation; white wines; voltammetric approaches ... See more keywords
Production of hydroxyl radicals and their relationship with phenolic compounds in white wines.
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DOI: 10.1016/j.foodchem.2018.07.165
Abstract: Exposure of white wine to oxygen can cause detrimental effects, such as loss of sensorial characteristics. New antecedents, to the oxidation of wine, establish the importance of the formation of metallic complexes with compounds with… read more here.
Keywords: production; hydroxyl; white wines; phenolic compounds ... See more keywords
Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines.
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DOI: 10.1016/j.foodchem.2019.125125
Abstract: Nineteen red and white wines were screened for the presence of crown (oligomeric cyclic) procyanidins with 4, 5 or 6 (epi)catechin monomers by means of HPLC-HRMS/MS. For the first time, the distribution of crown procyanidins… read more here.
Keywords: red white; distribution crown; white wines; crown hexameric ... See more keywords
Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study.
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DOI: 10.1016/j.foodchem.2021.129566
Abstract: The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance… read more here.
Keywords: antioxidant capacity; icr; white wines; study ... See more keywords
Using Zeolites to Cold Stabilize White Wines
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DOI: 10.1155/2023/7259974
Abstract: Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT… read more here.
Keywords: white wines; zeolites cold; stabilize white; zeolite ... See more keywords
Influence of locality on content of phenolic compounds in white wines
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DOI: 10.17221/337/2013-cjfs
Abstract: Lampiř L., Pavlousek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech J. Food Sci., 31: 619–626. Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic… read more here.
Keywords: content phenolic; locality content; white wines; compounds white ... See more keywords
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration
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DOI: 10.17221/448/2017-cjfs
Abstract: Aroma profiles and phenolic components of white wines made from ’Pošip’ and ’Škrlet’ (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to… read more here.
Keywords: aroma; wines determined; krlet wine; maceration ... See more keywords
Color change of bottled white wines as a quality indicator
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DOI: 10.20870/oeno-one.2020.54.3.3367
Abstract: im: The present work aimed to estimate the probability of bottled white wine exhibiting acceptable colour change during a certain predefined time using a predictive model based on a descriptive mathematically expressed theory. Materials and… read more here.
Keywords: quality; storage; bottled white; colour change ... See more keywords
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
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DOI: 10.20870/oeno-one.2023.57.2.7361
Abstract: Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity… read more here.
Keywords: white wines; italian white; mesa; methyl salicylate ... See more keywords
Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region
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DOI: 10.3390/foods10061355
Abstract: The aim of this study was to evaluate the role played by climatic conditions during grape ripening in the protein instability of white wines produced in the French southwest region. For this purpose, basic wine… read more here.
Keywords: protein; southwest region; protein haze; white wines ... See more keywords