Jump to Main Content
- Silva Ferreira, António César, et al. Show all 4 Authors
- Food chemistry 2008 v.110 no.1 pp. 83-87
- aromatic compounds; port wines; carotenoids; biodegradation; volatile compounds; wine aging; simulation models; lutein; model food systems; beta-carotene; odors
- ... 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 β-carotene and kept at 60°C during 87h. A similar study was performed in a model wine solution. Results showed that the percentage decrease in lutein levels was, respectively, 79% and 95%, in the wine model solu ...