Development of a new procedure for the determination of the reactivity of brandies used in wine fortification

Development of a new procedure for the determination of the reactivity of brandies used in wine fortification

The main purpose of this work was to describe and validate a new methodology for the determination of a brandy reactivity index (BRI) towards flavan-3-ol compounds in wines (catechins and condensed tannins) and to correlate this index with the amount and type of aldehydes present in those brandies....

Full description

Bibliographic Details
Main Authors: Joana Azevedo, João Pissarra, Filipa Amaro, Luis Guido, Joana Oliveira, Paulo Lopes, Paula Guedes de Pinho, Nuno Mateus, Victor de Freitas
Format: Article
Language:English
Published: International Viticulture and Enology Society 2021-08-01
Series:OENO One
Subjects:
Reactivity Index
Brandy
Wine
GC-MS
aldehydes
<i>p</i>-dimethylaminocinamaldehyde (DMACA)
Online Access:https://oeno-one.eu/article/view/4676

Internet

https://oeno-one.eu/article/view/4676

Similar Items