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Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

Overview of attention for article published in Frontiers in Chemistry, March 2018
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Title
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging
Published in
Frontiers in Chemistry, March 2018
DOI 10.3389/fchem.2018.00063
Pubmed ID
Authors

Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi, Luigi Moio

Abstract

Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.

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Geographical breakdown

Country Count As %
Unknown 40 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 4 10%
Researcher 4 10%
Other 3 8%
Student > Master 3 8%
Student > Ph. D. Student 2 5%
Other 5 13%
Unknown 19 48%
Readers by discipline Count As %
Agricultural and Biological Sciences 12 30%
Engineering 2 5%
Chemistry 2 5%
Biochemistry, Genetics and Molecular Biology 1 3%
Neuroscience 1 3%
Other 0 0%
Unknown 22 55%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 15 March 2018.
All research outputs
#20,468,008
of 23,026,672 outputs
Outputs from Frontiers in Chemistry
#2,936
of 6,010 outputs
Outputs of similar age
#294,860
of 333,788 outputs
Outputs of similar age from Frontiers in Chemistry
#60
of 127 outputs
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We're also able to compare this research output to 127 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.