000069623 001__ 69623
000069623 005__ 20190709135530.0
000069623 0247_ $$2doi$$a10.1016/j.foodchem.2017.03.125
000069623 0248_ $$2sideral$$a98623
000069623 037__ $$aART-2017-98623
000069623 041__ $$aeng
000069623 100__ $$0(orcid)0000-0003-2885-4668$$aVela, E.$$uUniversidad de Zaragoza
000069623 245__ $$aThe effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage
000069623 260__ $$c2017
000069623 5060_ $$aAccess copy available to the general public$$fUnrestricted
000069623 5203_ $$aThree different red wines with reductive character have been treated with two different doses of copper sulfate (0.06 and 0.5 mg/L) and with a commercial copper-containing product at the recommended dose (0.6 mg/L). Wines were in contact with copper one week, centrifuged and stored at 50 °C in strict anoxia for 2 weeks (up to 7 in one case). Brine-releasable (BR-) and free fractions of Volatile Sulfur Compounds were determined throughout the process. Relevant increases of BR-H2S suggest that those wines contained other H2S precursors non-detectable by the brine dilution method. Copper treatments had two major effects: 1) immediate decrease the levels of free H2S and methanethiol (MeSH); 2) slow the rate at which free H2S (not MeSH) increases during anoxic storage. After 7 weeks of anoxia levels of free H2S and MeSH were high and similar regardless of the copper treatment. Higher copper doses could induce the accumulation of BR-H2S.
000069623 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/ALI-2014-59840
000069623 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000069623 590__ $$a4.946$$b2017
000069623 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2017$$dQ1$$eT1
000069623 591__ $$aNUTRITION & DIETETICS$$b11 / 81 = 0.136$$c2017$$dQ1$$eT1
000069623 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 133 = 0.053$$c2017$$dQ1$$eT1
000069623 592__ $$a1.793$$b2017
000069623 593__ $$aAnalytical Chemistry$$c2017$$dQ1
000069623 593__ $$aMedicine (miscellaneous)$$c2017$$dQ1
000069623 593__ $$aFood Science$$c2017$$dQ1
000069623 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000069623 700__ $$0(orcid)0000-0003-3641-9164$$aHernández-Orte, P.$$uUniversidad de Zaragoza
000069623 700__ $$0(orcid)0000-0003-4345-3950$$aFranco-Luesma, E.
000069623 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000069623 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000069623 773__ $$g231 (2017), 212-221$$pFood chem.$$tFood Chemistry$$x0308-8146
000069623 8564_ $$s759749$$uhttps://zaguan.unizar.es/record/69623/files/texto_completo.pdf$$yPostprint
000069623 8564_ $$s34913$$uhttps://zaguan.unizar.es/record/69623/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000069623 909CO $$ooai:zaguan.unizar.es:69623$$particulos$$pdriver
000069623 951__ $$a2019-07-09-12:02:05
000069623 980__ $$aARTICLE