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dc.contributor.authorDíaz, Irina
dc.contributor.authorCastro, Ricardo I.
dc.contributor.authorUbeda, C.
dc.contributor.authorLoyola, Rodrigo
dc.contributor.authorLaurie, V. Felipe
dc.date.accessioned2021-04-22T03:08:50Z
dc.date.available2021-04-22T03:08:50Z
dc.date.issued2021-09-15
dc.identifier10.1016/j.foodchem.2021.129689
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/8797
dc.description.abstractOxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chemistry and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exposed or protected from light. The wines exposed to artificial light showed higher rates of sulfite loss and oxygen consumption, were significantly darker in color, exhibited significant changes in the concentration of phenolics and volatile compounds, were perceived as less fruity/floral, and had higher nuances of solvent, earthy and honey aromas than the ones protected from light. The treatments with higher amounts of initial sulfites and glutathione were able to delay some of these changes but were less significant than protecting the wines from artificial light.es_ES
dc.language.isoenes_ES
dc.publisherElsevier Ltdes_ES
dc.subjectAntioxidantses_ES
dc.subjectLight exposurees_ES
dc.subjectOxidationes_ES
dc.subjectStoragees_ES
dc.subjectWinees_ES
dc.titleCombined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blances_ES
dc.typeArticlees_ES


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