Autor segons l'article: Mislata AM; Puxeu M; Nadal M; de Lamo S; Mestres M; Ferrer-Gallego R
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: Mestres Solé, Maria Montserrat / NADAL ROQUET-JALMAR, MONTSERRAT
Paraules clau: Wine Solid-phase microextraction Sensory analysis Riboflavin Led lights Aroma Amino acids wine sunlight flavors struck taste sensory analysis riboflavin led lights chromatography champagne wines carbonyl-compounds bottle color aroma acid
Resum: The effect of LEDs light on the formation of volatile sulfur compounds (VSCs) and the final sensory quality of white and rosé wines was evaluated. Thus, different commercial wines were exposed for ten days to three types of lights. All wine samples were analyzed throughout the exposure period to determine the usual oenological parameters together with some other chemical characteristics (color evolution; riboflavin, cysteine and methionine photodegradation), VSC amounts and sensory characteristics. The results showed that the wines exposed to ultraviolet light suffered greater degradation of the aromatic precursors, mainly riboflavin, and had higher concentrations of VSCs. Regarding LED lights, these produced minimal degradative effects. So that we can consider this type of light as an alternative to reduce the economic impact that currently occurs due to the photodegradation of bottled wines.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: montserrat.mestres@urv.cat
Identificador de l'autor: 0000-0001-9805-3482
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Chemistry. 371 131144-
Referència de l'ítem segons les normes APA: Mislata AM; Puxeu M; Nadal M; de Lamo S; Mestres M; Ferrer-Gallego R (2022). Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines. Food Chemistry, 371(), 131144-. DOI: 10.1016/j.foodchem.2021.131144
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications
Repositori URV