Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation

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dc.contributor.author Tao, J en
dc.contributor.author Dykes, SI en
dc.contributor.author Kilmartin, Paul en
dc.date.accessioned 2011-12-14T00:06:23Z en
dc.date.issued 2007 en
dc.identifier.citation Journal of Agricultural and Food Chemistry 55(15):6104-6109 2007 en
dc.identifier.issn 0021-8561 en
dc.identifier.uri http://hdl.handle.net/2292/10007 en
dc.description.abstract A Merlot wine in 15 L research tanks was subjected to micro-oxygenation at 10 mL O2 per liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L SO2. A large decrease in monomeric anthocyanins and flavan-3-ols was seen in wines with a lower concentration of SO2, coupled with an increase in nonbleachable pigments; an increase in tannin, measured using precipitation with methyl cellulose; and a greater size and red coloration of a proanthocyanidin extract obtained using Sephadex LH-20. These changes were largely suppressed in wines initially treated with 200 mg/L SO2 and occurred more slowly in wines stored in bottles in the absence of O2. The concentration of SO2 is shown to regulate the polyphenol chemistry involved in the formation of polymeric pigments and changes in tannin structure affecting wine astringency. en
dc.publisher American Chemical Society en
dc.relation.ispartofseries Journal of Agricultural and Food Chemistry en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0021-8561/ en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation en
dc.type Journal Article en
dc.identifier.doi 10.1021/jf070625h en
pubs.issue 15 en
pubs.begin-page 6104 en
pubs.volume 55 en
dc.rights.holder Copyright: 2007 American Chemical Society en
dc.identifier.pmid 17602651 en
pubs.end-page 6109 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 73893 en
pubs.org-id Science en
pubs.org-id Chemistry en
pubs.record-created-at-source-date 2010-09-01 en
pubs.dimensions-id 17602651 en

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