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Studies on the Reaction of Wine Flavonoids with Exogenous Acetaldehyde
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Studies on the Reaction of Wine Flavonoids with Exogenous Acetaldehyde. |
| 개인저자 | Sheridan, Marlena K. |
| 단체저자명 | The Pennsylvania State University. Food Science. |
| 발행사항 | [S.l.]: The Pennsylvania State University., 2016. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2016. |
| 형태사항 | 164 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-12B(E). Dissertation Abstract International |
| ISBN | 9780438135789 |
| 학위논문주기 | Thesis (Ph.D.)--The Pennsylvania State University, 2016. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B.
|
| 요약 | Red wine quality is known to improve with oxidation, typically as a result of exposure to oxygen. These benefits are based on the reaction of acetaldehyde with flavonoids in red wine. Acetaldehyde forms ethylidene bridges between flavonoids resu |
| 요약 | As a replacement for oxygenation techniques, I investigated the use of exogenous acetaldehyde additions to improve the color stability and mouthfeel of red wine. I first determined the viability of exogenous acetaldehyde treatment of a red wine |
| 요약 | In order to understand the role of wine components in the reaction of acetaldehyde with wine flavonoids, I assessed the effect of pH, dissolved oxygen, and sulfur dioxide (SO2) in model wine solutions. The rate of reaction of acetaldehyde with c |
| 요약 | Based on the efficacy of acetaldehyde in a system with an equimolar concentration of bisulfite in the previous study, I then explored the reactivity of aldehydes from bisulfite adducts. I synthesized alpha-hydroxyalkylsulfonates from bisulfite a |
| 요약 | In order to confirm the application of exogenous acetaldehyde in red wine production, I investigated the treatment of red wine with exogenous acetaldehyde, the acetaldehyde-bisulfite adduct, and oxygenation after alcoholic fermentation. A reason |
| 요약 | Overall, I demonstrated that exogenous acetaldehyde treatment is a viable alternative to oxygenation for improving the color stability of red wines. At low concentrations (22 mg/L), winemakers could use acetaldehyde to significantly improve colo |
| 일반주제명 | Food science. Chemistry. |
| 언어 | 영어 |
| 바로가기 | 
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