Document Detail

Application of chemometric techniques in obtaining macerates with phenolic compound content similar to that of wines from the Jerez-Shery region subjected to oxidative aging.
MedLine Citation:
PMID:  10552459     Owner:  NLM     Status:  MEDLINE    
This paper studies and quantifies the final concentration of phenolic aldehydes and acids (determined by HPLC) in a series of sobretablas wine macerates prepared with American oak shavings subjected to an accelerated aging system developed by our research group and based on thermal processes traditionally used in cooperage. This experiment aims to considerably reduce and control the oxidative aging period of oloroso wines from the Jerez-Sherry region as occurs in the dynamic system of soleras and criaderas, with the consequent economic benefits. To standardize the process by controlling the production technique of the macerates, the results were subjected to surface response methodology as a means of optimizing the experiment. The proposed model was found to be suitable after evaluation of the factors affecting the final concentration. Of the factors studied, it was found to be essential to control the charring time and/or the interactions between temperature and charring time for 10 of the 11 phenolic compounds studied.
L Monedero; M Olalla; F Martín-Lagos; H Lopez; M C Lopez
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  47     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  1999 May 
Date Detail:
Created Date:  2000-08-18     Completed Date:  2000-08-18     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1836-44     Citation Subset:  IM    
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Campus Universitario de Cartuja, Granada, Spain.
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MeSH Terms
Aldehydes / analysis*
Carboxylic Acids / analysis*
Chromatography, High Pressure Liquid / methods
Food Handling
Phenols / analysis*
Reproducibility of Results
Wine / analysis*
Reg. No./Substance:
0/Aldehydes; 0/Carboxylic Acids; 0/Phenols

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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