Inhibition of the decrease of linalool in muscat wine by phenolic acids
| dc.contributor.author | Roussis, I. G. | en |
| dc.contributor.author | Soulti, K. | en |
| dc.contributor.author | Tzimas, P. | en |
| dc.date.accessioned | 2015-11-24T16:40:03Z | |
| dc.date.available | 2015-11-24T16:40:03Z | |
| dc.identifier.issn | 1330-9862 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8224 | |
| dc.rights | Default Licence | - |
| dc.subject | aroma | en |
| dc.subject | linalool | en |
| dc.subject | muscat wine | en |
| dc.subject | oxidation | en |
| dc.subject | phenolic acids | en |
| dc.title | Inhibition of the decrease of linalool in muscat wine by phenolic acids | en |
| heal.abstract | 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 |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000234084600011 | - |
| heal.journalName | Food Technology and Biotechnology | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2005 | - |
| heal.publisher | Faculty Food Technology Biotechnology | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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