Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels

Vicente Ferreira; Mónica Bueno; Ernesto Franco-Luesma; Laura Culleré; Purificación Fernández-Zurbano

doi:10.1021/jf503089u

journal article Oct 06, 2014

Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels

Vicente Ferreira

Mónica Bueno Ernesto Franco-Luesma Laura Culleré Purificación Fernández-Zurbano

Journal of Agricultural and Food Chemistry Vol. 62 No. 41 pp. 10015-10027 · American Chemical Society (ACS)

View at Publisher Save 10.1021/jf503089u

Topics

No keywords indexed for this article. Browse by subject →

References

96

[1]

Gambuti A. J. Agric. Food Chem. (2013) 10.1021/jf302822b

[2]

Ugliano M. J. Agric. Food Chem. (2013) 10.1021/jf400810v

[3]

Chira K. Eur. Food Res. Technol. (2012) 10.1007/s00217-011-1627-1

[4]

Chira K. Food Chem. (2011) 10.1016/j.foodchem.2010.12.056

[5]

McRae J. M. J. Agric. Food Chem. (2013) 10.1021/jf403704f

[6]

Fulcrand H. Phytochemistry (1998) 10.1016/s0031-9422(97)00772-3

[7]

Perez-Magarino S. J. Agric. Food Chem. (2004) 10.1021/jf035099i

[8]

Wirth J. Food Chem. (2010) 10.1016/j.foodchem.2010.04.008

[9]

Ugliano M. Aust. N. Z. Wine Ind. J. (2009)

[10]

Hofmann T. J. Agric. Food Chem. (1996) 10.1021/jf9500703

[11]

Blanchard L. Am. J. Enol. Vitic. (2004) 10.5344/ajev.2004.55.2.115

[12]

Herbst-Johnstone M. Am. J. Enol. Vitic. (2011) 10.5344/ajev.2011.11023

[13]

Lopes P. J. Agric. Food Chem. (2009) 10.1021/jf9023257

[14]

Ugliano M. J. Agric. Food Chem. (2011) 10.1021/jf1043585

[15]

San Juan F. J. Agric. Food Chem. (2012) 10.1021/jf2050685

[16]

He J. Flavour Fragrance J. (2013) 10.1002/ffj.3137

[17]

Escudero A. Food Chem. (2002) 10.1016/s0308-8146(01)00355-7

[18]

Ferreira A. C. S. J. Agric. Food Chem. (2003) 10.1021/jf034217z

[19]

Singleton V. L. Am. J. Enol. Vitic. (1976) 10.5344/ajev.1974.27.4.157

[20]

Wildenradt H. L. Am. J. Enol. Vitic. (1974) 10.5344/ajev.1974.25.2.119

[21]

Escudero A. J. Agric. Food Chem. (2000) 10.1021/jf991177j

[22]

Cullere L. J. Agric. Food Chem. (2007) 10.1021/jf062432k

[23]

Ferreira A. C. S. J. Agric. Food Chem. (2003) 10.1021/jf025847o

[24]

Cutzach I. J. Int. Sci. Vigne Vin (1998)

[25]

Escudero A. Eur. Food Res. Technol. (2000) 10.1007/s002179900128

[26]

Schneider R. J. Agric. Food Chem. (1998) 10.1021/jf9710138

[27]

Pons A. J. Agric. Food Chem. (2013) 10.1021/jf400348h

[28]

Saijo R. Agric. Biol. Chem. (1970) 10.1271/bbb1961.34.227

[29]

Rizzi G. P. J. Agric. Food Chem. (2006) 10.1021/jf052781z

[30]

Grant-Preece P. Food Chem. (2013) 10.1016/j.foodchem.2013.02.100

[31]

Nikolantonaki M. J. Agric. Food Chem. (2012) 10.1021/jf302017j

[32]

Singleton V. L. Am. J. Enol. Vitic. (1987) 10.5344/ajev.1987.38.1.69

[33]

Pripis-Nicolau L. J. Agric. Food Chem. (2000) 10.1021/jf991024w

[34]

Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper

John C. Danilewicz

American Journal of Enology and Viticulture 2003 10.5344/ajev.2003.54.2.73

[35]

Danilewicz J. C. Am. J. Enol. Vitic. (2008) 10.5344/ajev.2008.59.2.128

[36]

Waterhouse A. Am. J. Enol. Vitic. (2006) 10.5344/ajev.2006.57.3.306

[37]

Kilmartin P. A. J. Agric. Food Chem. (2001) 10.1021/jf001044u

[38]

Li H. Food Chem. (2008) 10.1016/j.foodchem.2007.10.065

[39]

Danilewicz J. C. Am. J. Enol. Vitic. (2007) 10.5344/ajev.2007.58.1.53

[40]

Elias R. J. J. Agric. Food Chem. (2010) 10.1021/jf903127r

[41]

Makhotkina O. J. Agric. Food Chem. (2013) 10.1021/jf400282z

[42]

de Azevedo L. C. J. Agric. Food Chem. (2007) 10.1021/jf0709653

[43]

Majcenovic A. B. J. Agric. Food Chem. (2002) 10.1021/jf020478h

[44]

Mestres M. J. Chromatogr. A (2000) 10.1016/s0021-9673(00)00220-x

[45]

Park S. K. Am. J. Enol. Vitic. (1994) 10.5344/ajev.1994.45.3.341

[46]

Kwiatkowski M. J. Aust. J. Grape Wine Res. (2007) 10.1111/j.1755-0238.2007.tb00238.x

[47]

Skouroumounis G. K. Aust. J. Grape Wine Res. (2005) 10.1111/j.1755-0238.2005.tb00036.x

[48]

Ugliano M. J. Agric. Food Chem. (2012) 10.1021/jf3014348

[49]

Schutz M. Am. J. Enol. Vitic. (1977) 10.5344/ajev.1977.28.3.137

[50]

Giudici P. Am. J. Enol. Vitic. (1994) 10.5344/ajev.1994.45.1.107

Showing 50 of 96 references

Cited By

60

Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature

Ernesto Franco-Luesma, Vicente Ferreira · 2016

Journal of Agricultural and Food Ch...

Metrics

60

Citations

96

References

Details

Published: Oct 06, 2014
Vol/Issue: 62(41)
Pages: 10015-10027

Authors

V

Vicente Ferreira

Laboratory for Flavor Analysis and Enology. Aragón Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain

M

Mónica Bueno

Laboratory for Flavor Analysis and Enology. Aragón Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain

E

Ernesto Franco-Luesma

Laboratory for Flavor Analysis and Enology. Aragón Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain

L

Laura Culleré

Laboratory for Flavor Analysis and Enology. Aragón Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain

P

Purificación Fernández-Zurbano

Instituto de Ciencias de la Vid y el Vino (CSIC, UR, GR), Department of Chemistry, Universidad of La Rioja, 260026 Logroño, La Rioja, Spain

Funding

Ministerio de Economía y Competitividad Award: AGL2010 230183

DGA Award: T53

Cite This Article

Vicente Ferreira, Mónica Bueno, Ernesto Franco-Luesma, et al. (2014). Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels. Journal of Agricultural and Food Chemistry, 62(41), 10015-10027. https://doi.org/10.1021/jf503089u

Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels

You May Also Like