| LDR | | 02776nmm uu200433 4500 |
| 001 | | 000000334322 |
| 005 | | 20240805180055 |
| 008 | | 181129s2016 |||||||||||||||||c||eng d |
| 020 | |
▼a 9780438135789 |
| 035 | |
▼a (MiAaPQ)AAI10903753 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 248032 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Sheridan, Marlena K. |
| 245 | 10 |
▼a Studies on the Reaction of Wine Flavonoids with Exogenous Acetaldehyde. |
| 260 | |
▼a [S.l.] :
▼b The Pennsylvania State University.,
▼c 2016 |
| 260 | 1 |
▼a Ann Arbor :
▼b ProQuest Dissertations & Theses,
▼c 2016 |
| 300 | |
▼a 164 p. |
| 500 | |
▼a Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B. |
| 502 | 1 |
▼a Thesis (Ph.D.)--The Pennsylvania State University, 2016. |
| 520 | |
▼a Red wine quality is known to improve with oxidation, typically as a result of exposure to oxygen. These benefits are based on the reaction of acetaldehyde with flavonoids in red wine. Acetaldehyde forms ethylidene bridges between flavonoids resu |
| 520 | |
▼a As a replacement for oxygenation techniques, I investigated the use of exogenous acetaldehyde additions to improve the color stability and mouthfeel of red wine. I first determined the viability of exogenous acetaldehyde treatment of a red wine |
| 520 | |
▼a In order to understand the role of wine components in the reaction of acetaldehyde with wine flavonoids, I assessed the effect of pH, dissolved oxygen, and sulfur dioxide (SO2) in model wine solutions. The rate of reaction of acetaldehyde with c |
| 520 | |
▼a Based on the efficacy of acetaldehyde in a system with an equimolar concentration of bisulfite in the previous study, I then explored the reactivity of aldehydes from bisulfite adducts. I synthesized alpha-hydroxyalkylsulfonates from bisulfite a |
| 520 | |
▼a In order to confirm the application of exogenous acetaldehyde in red wine production, I investigated the treatment of red wine with exogenous acetaldehyde, the acetaldehyde-bisulfite adduct, and oxygenation after alcoholic fermentation. A reason |
| 520 | |
▼a Overall, I demonstrated that exogenous acetaldehyde treatment is a viable alternative to oxygenation for improving the color stability of red wines. At low concentrations (22 mg/L), winemakers could use acetaldehyde to significantly improve colo |
| 590 | |
▼a School code: 0176. |
| 650 | 4 |
▼a Food science. |
| 650 | 4 |
▼a Chemistry. |
| 690 | |
▼a 0359 |
| 690 | |
▼a 0485 |
| 710 | 20 |
▼a The Pennsylvania State University.
▼b Food Science. |
| 773 | 0 |
▼t Dissertation Abstracts International
▼g 79-12B(E). |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0176 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2016 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T15000718
▼n KERIS |
| 980 | |
▼a 201812
▼f 2019 |
| 990 | |
▼a 관리자 |