How acetaldehyde reacts with low molecular weight phenolics in white and red wines

Acetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model...

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Veröffentlicht in:	European food research & technology 2021-12, Vol.247 (12), p.2935-2944
Hauptverfasser:	Cucciniello, Raffaele, Forino, Martino, Picariello, Luigi, Coppola, Francesca, Moio, Luigi, Gambuti, Angelita
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde Agriculture Analytical Chemistry Anthocyanins Biotechnology Browning Chemical behavior Chemistry Chemistry and Materials Science Color Food Science Forestry High-performance liquid chromatography Liquid chromatography Low molecular weights Metabolites Molecular weight Original Paper Phenolic compounds Phenols Pigments Red pigments Sensory properties Wine Wines
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