Inhibition of the decrease of linalool in muscat wine by phenolic acids

 
This item is provided by the institution :
University of Ioannina
Repository :
Repository of UOI Olympias
see the original item page
in the repository's web site and access all digital files if the item*
share



2005 (EN)
Inhibition of the decrease of linalool in muscat wine by phenolic acids (EN)

Roussis, I. G. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Roussis, I. G. (EN)

Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenolic acid at 40 ppm. Immediately after the addition of each wine extract or phenolic acid, no effect on the concentration of linalool was observed, but it decreased from the initial 470.9 to 223.3 mu g/L after storage in open bottles at 20 degrees C for 4 days. Its decrease was significantly inhibited by each wine extract or phenolic acid. (EN)

aroma (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Food Technology and Biotechnology (EN)

English

2005

<Go to ISI>://000234084600011

Faculty Food Technology Biotechnology (EN)



*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)