Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/50888
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dc.contributor.authorBenucci, Ilariait
dc.contributor.authorCerreti, Martinait
dc.contributor.authorEsti, Marcoit
dc.date.accessioned2024-02-21T10:54:26Z-
dc.date.available2024-02-21T10:54:26Z-
dc.date.issued2024it
dc.identifier.issn1873-7072it
dc.identifier.urihttp://hdl.handle.net/2067/50888-
dc.description.abstractThis study investigated the effect of controlled oxygen addition during alcoholic fermentation (4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 days for 3 months) in a stainless-steel tank for white wine production from a nearly neutral grape. Under less reductive conditions (Ox), alcoholic fermentation was completed in 27 days, whereas one extra week was required under more reductive conditions (no-Ox). The greatest amount of dissolved oxygen in Ox wine triggered the increase of redox potential (EH) starting from the end of alcoholic fermentation and throughout aging (169 and 150 mV in Ox and no-Ox wine, respectively), also improving the wine resistance to browning. Oxygen addition from the early stages of winemaking significantly modulated volatile composition and sensory attributes, which may contribute to the diversification of wine style.it
dc.format.mediumELETTRONICOit
dc.language.isoengit
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleDosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory propertiesit
dc.typearticle*
dc.identifier.doi10.1016/j.foodchem.2023.137243it
dc.identifier.pmid37647708it
dc.relation.journalFOOD CHEMISTRYit
dc.relation.firstpage137243it
dc.relation.volume432it
dc.subject.scientificsectorAGR/15it
dc.subject.keywordsBrowning tendencyit
dc.subject.keywordsColor propertiesit
dc.subject.keywordsControlled macro- and micro-oxygenationit
dc.subject.keywordsRedox potentialit
dc.subject.keywordsTrebbiano toscano grapeit
dc.subject.keywordsVolatilesit
dc.subject.ercsectorLS9 Applied life sciences and biotechnologyit
dc.description.internationalnoit
dc.contributor.countryITAit
dc.type.refereeREF_1it
dc.type.miur262*
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextrestricted-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.journal.journalissn1873-7072-
crisitem.journal.anceE223469-
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