2023
DOI: 10.1016/j.foodchem.2022.134125
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Comparison of ultrasound irradiation on polymeric coloration of flavan-3-ols bridged by acetaldehyde and glyoxylic acid in model wine solution

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Cited by 4 publications
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“…The acetaldehyde that initiates the reaction comes from yeast metabolism during wine fermentation and ethanol oxidation during aging. A recent study showed that an ultrasound could accelerate the polymerisation rate of flavan-3-ols mediated by acetaldehyde or acetallic acid during wine aging, and the increase in the degree of polymerisation can increase the astringency strength and reduce the bitterness strength [ 45 ].…”
Section: Chemical Reactions Occurring During the Bottle Aging Of Winementioning
confidence: 99%
“…The acetaldehyde that initiates the reaction comes from yeast metabolism during wine fermentation and ethanol oxidation during aging. A recent study showed that an ultrasound could accelerate the polymerisation rate of flavan-3-ols mediated by acetaldehyde or acetallic acid during wine aging, and the increase in the degree of polymerisation can increase the astringency strength and reduce the bitterness strength [ 45 ].…”
Section: Chemical Reactions Occurring During the Bottle Aging Of Winementioning
confidence: 99%