dc.creator | Gordillo Arrobas, Belén | es |
dc.creator | Cejudo Bastante, María Jesús | es |
dc.creator | Rodríguez Pulido, Francisco José | es |
dc.creator | González-Miret Martín, María Lourdes | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.date.accessioned | 2024-03-06T14:34:48Z | |
dc.date.available | 2024-03-06T14:34:48Z | |
dc.date.issued | 2013-12-01 | |
dc.identifier.citation | Gordillo Arrobas, B., Cejudo Bastante, M.J., Rodríguez Pulido, F.J., González-Miret Martín, M.L. y Heredia Mira, F.J. (2013). Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation. Food Chemistry, 141 (3), 2184-2190. https://doi.org/10.1016/j.foodchem.2013.05.014. | |
dc.identifier.issn | 0308-8146 | es |
dc.identifier.issn | 1873-7072 | es |
dc.identifier.uri | https://hdl.handle.net/11441/155893 | |
dc.description.abstract | The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional winemaking for avoiding the common fall of colour of red wines elaborated in warm climates. The addition of oak wood chips promoted the colour enhancement and stabilisation, producing wines with a notably darker colour and with more bluish tonality. This fact was also related to the significantly higher content of some phenolic compounds. On the basis of the results, it could be affirmed that the addition of oak wood chips during fermentation induced visually perceptible colour changes (by the analysis of ΔE*ab, %Δ2L, %Δ2C and %Δ2H), mainly in a quantitative way, and also a lower percentage of diminution of colour. | es |
dc.description.sponsorship | Junta de Andalucía P10-AGR06331 | es |
dc.description.sponsorship | Ministerio de Ciencia e Innovación AGL2011-30254-C02-02 | es |
dc.format | application/pdf | es |
dc.format.extent | 31 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Chemistry, 141 (3), 2184-2190. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | American oak wood chips | es |
dc.subject | Differential colorimetry | es |
dc.subject | Polyphenolic compounds | es |
dc.subject | Tempranillo red wine | es |
dc.subject | Warm climate | es |
dc.title | Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | P10-AGR06331 | es |
dc.relation.projectID | AGL2011-30254-C02-02 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2013.05.014 | es |
dc.identifier.doi | 10.1016/j.foodchem.2013.05.014 | es |
dc.journaltitle | Food Chemistry | es |
dc.publication.volumen | 141 | es |
dc.publication.issue | 3 | es |
dc.publication.initialPage | 2184 | es |
dc.publication.endPage | 2190 | es |
dc.contributor.funder | Junta de Andalucía | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |