Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions
During the oxidative aging in stainless steel tanks, of sweet wines and mistelas elaborated with and without contact of grape skins during alcoholic fermentation, the main factor was oxidative aging time for phenolic and furanic compounds. Although, for volatile compounds, it was the type of elaboration, with mistelas showing a very different behavior to that of naturally sweet wines and natural sweet wines. © 2025 Society of Chemical Industry.
Authors
- Antonio Amores‐Arrocha (ORCID: https://orcid.org/0000-0001-9690-591X)
- Remedios Castro (ORCID: https://orcid.org/0000-0002-6419-2473)
- Pau Sancho‐Galán (ORCID: https://orcid.org/0000-0003-1790-050X)
- Enrique Durán (ORCID: https://orcid.org/0000-0003-2073-3394)
- Ana Jiménez‐Cantizano (ORCID: https://orcid.org/0000-0002-3779-3214)
- Pablo Andreu‐García
Institutions
- Universidad de Cádiz (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-01
- DOI
- https://doi.org/10.1002/jsfa.14208
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00