The effect of heat and light on the composition of some volatile compounds in wine.

  title={The effect of heat and light on the composition of some volatile compounds in wine.},
  author={M. D'Auria and Lucia Emanuele and R. Racioppi},
  journal={Food Chemistry},
  • M. D'Auria, Lucia Emanuele, R. Racioppi
  • Published 2009
  • Chemistry
  • Food Chemistry
  • Abstract HS-SPME–GC–MS analysis of Aglianico del Vulture red wine from Southern Italy showed the presence of ethyl acetate, 3-methyl-1-butanol, 3-methylbutyl acetate, ethyl hexanoate, diethyl butanedioate, ethyl octanoate, and ethyl decanoate. Thermal treatment for 24 h in the 20–60 °C range showed that for most of the compounds analysed the simple transition from 20 to 30 °C induces a significant modification on the composition of volatile compounds. A sharp decrease was observed for ethyl… CONTINUE READING
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