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- Silva Ferreira, António César, et al. Show all 4 Authors
- Food research international 2015 v.75 pp. 337-347
- anthocyanins; astringency; barrels; byproducts; color; coumaric acids; esters; flavanols; lipid peroxidation; metal ions; oxidation; oxygen; oxygen consumption; port wines; storage temperature; wine aging
- ... Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such ...