Autor según el artículo: Mislata AM; Puxeu M; Nadal M; de Lamo S; Mestres M; Ferrer-Gallego R
Departamento: Química Analítica i Química Orgànica
Autor/es de la URV: Mestres Solé, Maria Montserrat / NADAL ROQUET-JALMAR, MONTSERRAT
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: montserrat.mestres@urv.cat
Identificador del autor: 0000-0001-9805-3482
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0308814621021506
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 371 131144-
Referencia 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
DOI del artículo: 10.1016/j.foodchem.2021.131144
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications
Repositori URV