2013
DOI: 10.1016/j.foodchem.2013.05.024
|View full text |Cite
|
Sign up to set email alerts
|

The decay of ascorbic acid in a model wine system at low oxygen concentration

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
11
0

Year Published

2013
2013
2024
2024

Publication Types

Select...
7

Relationship

1
6

Authors

Journals

citations
Cited by 11 publications
(11 citation statements)
references
References 24 publications
0
11
0
Order By: Relevance
“…The thermal degradation of polysaccharides produces these furanic aldehydes from carbohydrate polymers. The formation of furfural due to the non-oxidative decay of ascorbic acid has also been reported (Bauernfeind & Pinkert, 1970;Yuan & Chen, 1998;Wallington et al, 2013). A good correlation between ageing time and the concentration of these furanic compounds was found in Port and Madeira wines (Silva Ferreira et al, 2003a;Câmara et al, 2004), and a significant increase is observed in Sauvignon blanc wines aged without oxygen, and even more so in Sauvignon blanc wine to which oxygen was administered at bottling (Coetzee, 2014).…”
Section: Aldehydesmentioning
confidence: 81%
“…The thermal degradation of polysaccharides produces these furanic aldehydes from carbohydrate polymers. The formation of furfural due to the non-oxidative decay of ascorbic acid has also been reported (Bauernfeind & Pinkert, 1970;Yuan & Chen, 1998;Wallington et al, 2013). A good correlation between ageing time and the concentration of these furanic compounds was found in Port and Madeira wines (Silva Ferreira et al, 2003a;Câmara et al, 2004), and a significant increase is observed in Sauvignon blanc wines aged without oxygen, and even more so in Sauvignon blanc wine to which oxygen was administered at bottling (Coetzee, 2014).…”
Section: Aldehydesmentioning
confidence: 81%
“…The study of Wallington et al. (), however, showed no accumulation of furfural‐derived xanthylium cations or their precursors, despite the flavan‐3‐ol, (+)‐catechin, being present in the model wine systems. Rather, a range of products was observed by MS with m/z values suggesting that only one product contained an intact (+)‐catechin moiety.…”
Section: Non‐oxidative Action Of Ascorbic Acidmentioning
confidence: 95%
“…As mentioned above (see section on Ascorbic acid and sulfur dioxide consumption), SO 2 can form an addition product with the middle ring of flavan‐3‐ols, such as (+)‐catechin present in the model wine systems of Wallington et al. (), in a reaction that is aided by higher storage temperature (Arapitsas et al. ).…”
Section: Non‐oxidative Action Of Ascorbic Acidmentioning
confidence: 98%
See 2 more Smart Citations