Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine.

@article{CejudoBastante2011CombinedEO,
  title={Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Air{\'e}n white wine.},
  author={Mar{\'i}a Jes{\'u}s Cejudo-Bastante and Luc{\'i}a Isabel Castro-V{\'a}zquez and Isidro Hermos{\'i}n-Gut{\'i}errez and Mar{\'i}a Soledad P{\'e}rez-Coello},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 22},
  pages={
          12171-82
        }
}
The effects of the joint prefermentative maceration and hyperoxygenation of Airén white must and wine on the phenolic content, chromatic characteristics, volatile composition, and sensory characteristics, not previously described in combination, have been evaluated. A total of 20 phenolic and 149 volatile compounds have been identified and quantified for that purpose. As a consequence of the oxygen addition, the concentrations of hydroxycinnamic acid derivatives and flavan-3-ols decreased… CONTINUE READING
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