Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. Fo...

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Bibliographic Details
Main Authors: Mónica Bueno, Almudena Marrufo-Curtido, Vanesa Carrascón, Purificación Fernández-Zurbano, Ana Escudero, Vicente Ferreira
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-02-01
Series:Frontiers in Chemistry
Subjects:
amino acids
sulfur dioxide
quinones
α-dicarbonyls
iron
off-odors
Online Access:http://journal.frontiersin.org/article/10.3389/fchem.2018.00020/full

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