Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

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Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

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作者：Carla M. Oliveira^a ; ^b ; Só ; nia A.O. Santos^c ; Armando J.D. Silvestre^c ; Antó ; nio S. Barros^a ; Antó ; nio C.S. Ferreira^b ; ^d ; Artur M.S. Silva^a ; ^{artur.silva@ua.pt" class="auth_mail" title="E-mail the corresponding author}
关键词：3-Deoxyglucosone (PubChem CID ; 114839) ; 2-Furfural (PubChem CID ; 7362) ; 5-(Hydroxymethyl)furfural (PubChem CID ; 237332) ; Glucose (PubChem CID ; 5793) ; Fructose (PubChem CID ; 5984)
刊名：Journal of Food Composition and Analysis
出版年：2016
出版时间：July 2016
年：2016
卷：50
期：Complete
页码：70-76
全文大小：710 K

文摘

•: 3-Deoxyosone content was evaluated during the natural and forced aging of wines.
•: 3-Deoxyosone (3DG) is a wine aging maker.
•: Concerning sweet wines, 3DG is positively correlated to age.
•: Concerning dry wines, 3DG is negatively correlated to age.
•: Fructose content has a higher effect on 3DG formation than glucose.

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