Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Authors

  • A. F. Ortega,

    1. Authors Ortega, Lopez-Toledano, Mayen, Merida, and Medina are with the Dept. of Agricultural Chemistry, Faculty of Sciences, Univ. of Cordoba, Edificio C3, Campus de Rabanales, E-14014, Cordoba, Spain. Direct inquiries to author Medina (E-mail: vitenol@uco.es).
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  • A. Lopez-Toledano,

    1. Authors Ortega, Lopez-Toledano, Mayen, Merida, and Medina are with the Dept. of Agricultural Chemistry, Faculty of Sciences, Univ. of Cordoba, Edificio C3, Campus de Rabanales, E-14014, Cordoba, Spain. Direct inquiries to author Medina (E-mail: vitenol@uco.es).
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  • M. Mayen,

    1. Authors Ortega, Lopez-Toledano, Mayen, Merida, and Medina are with the Dept. of Agricultural Chemistry, Faculty of Sciences, Univ. of Cordoba, Edificio C3, Campus de Rabanales, E-14014, Cordoba, Spain. Direct inquiries to author Medina (E-mail: vitenol@uco.es).
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  • J. Merida,

    1. Authors Ortega, Lopez-Toledano, Mayen, Merida, and Medina are with the Dept. of Agricultural Chemistry, Faculty of Sciences, Univ. of Cordoba, Edificio C3, Campus de Rabanales, E-14014, Cordoba, Spain. Direct inquiries to author Medina (E-mail: vitenol@uco.es).
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  • M. Medina

    1. Authors Ortega, Lopez-Toledano, Mayen, Merida, and Medina are with the Dept. of Agricultural Chemistry, Faculty of Sciences, Univ. of Cordoba, Edificio C3, Campus de Rabanales, E-14014, Cordoba, Spain. Direct inquiries to author Medina (E-mail: vitenol@uco.es).
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  • The authors gratefully acknowledge financial support from the Spanish Government, Dept. of Science and Technology (AGL-2002-04154-CO2-02) for the realization of this work.

Abstract

ABSTRACT: Results show that the variables studied in this work increased to a greater extent in a 1st stage (wine exposed for 4 y to daily temperature fluctuations) than in a 2nd stage (wine held at a constant temperature of approximately 17 °C up to the 14th year). To study aging under more controlled conditions, a 2-stage laboratory experiment was carried out (the 1st ranging from 15 to 30 °C, the 2nd at 30 °C). The results revealed an important acceleration in the aging of this type of wine. However, aroma and flavor properties were slightly affected, probably because of the higher temperature maintained during the 2nd stage.

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