Chemical Stability of Thiol and Flavanol Sulfonation Products during Wine Aging Conditions.

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作者： Sofia,Tachtalidou ^[1] ; Panagiotis,Arapitsas ^[2] ; Marie-Jose,Penouilh ^[3] ; Franck,Denat ^[4] ; Philippe,Schmitt-Kopplin ^[4] ; Régis D,Gougeon ^[5] ; Maria,Nikolantonaki ^[1]

作者单位： UMR PAM Université de Bourgogne Franche-Comté/Institut Agro Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21000Dijon, France. ^[1] Research and Innovation Centre, Fondazione Edmund Mach, 38010San Michele all'Adige, Italy. ^[2] Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243Athens, Greece. ^[3] Institut de Chimie Moléculaire de l'Université de Bourgogne (ICMUB), UMR 6302, CNRS, Université Bourgogne Franche-Comté, 21078Dijon, France. ^[4] Chair of Analytical Food Chemistry, Technical University Munich, 85354Freising, Germany. ^[5]

关键词 chardonnay cysteine epicatechin oxidation wine aging

主题词葡萄酒(Wine);色谱法, 液相(Chromatography, Liquid);巯基化合物(Sulfhydryl Compounds);二氧化硫(Sulfur Dioxide);串联质谱法(Tandem Mass Spectrometry)

DOI 10.1021/acs.jafc.2c06690

PMID 36724455

发布时间 2024-02-01

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