Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature
详细信息 查看全文
- 作者：Paris Grant-Preece ; pgrant-preece@csu.edu.au" class="auth_mail" title="E-mail the corresponding author ; Leigh M. Schmidtke ; Celia Barril ; Andrew C. Clark
- 关键词：Glyoxylic acid (PubChem CID ; 760) ; l-Tartaric acid (PubChem CID ; 444305) ; Iron (PubChem CID ; 23925) ; Sulfur dioxide (PubChem CID ; 1119) ; Caffeic acid (PubChem CID ; 689043) ; Ethanol (PubChem CID ; 702)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：292-300
- 全文大小：1591 K
文摘
- class="listitem" id="list_l0005">
- class="label">•
The photoproduction of glyoxylic acid from tartaric acid in model wine was studied.
- class="label">•
A Box-Behnken experimental design and response surface methodology were used.
- class="label">•
Sulfur dioxide significantly decreased the total amount of glyoxylic acid produced.
- class="label">•
The interaction between pH and temperature also had a significant impact.
- class="label">•
Caffeic acid did not significantly affect glyoxylic acid production.