Study of major aromatic compounds in port wines from carotenoid degradation

The carotenoids degradation and the formation of volatiles were examined by simulating Port wine aging. A two year old red Port wine was saturated with oxygen, supplemented with lutein and b-carotene and kept at 60ºC during 87 h. A similar study was performed in a model wine solution. Results showed...

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Bibliographic Details
Main Author: Ferreira, Antonio César Silva (author)
Other Authors: Monteiro, Judith (author), Oliveira, Carla (author), Pinho, Paula Guedes de (author)
Format: article
Language:eng
Published: 2010
Subjects:
Aroma
Carotenoids
Norisoprenoids
Port wines
Degradation
Online Access:http://hdl.handle.net/10400.14/2762
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2762

Internet

http://hdl.handle.net/10400.14/2762

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