Influence of metallic content of fino sherry wine on its susceptibility to browning
2002
Benitez, P. | Castro, R. | Sanchez, J.A. | Pazo. | Barroso, C.G.
A study has been conducted on the influence of the content of copper, iron, and manganese on the tendency of a "fino" sherry wine to undergo browning. The concentrations considered cover the ranges found for these metals in this type of wine. The content in copper does not seem to have a significant influence on the susceptibility to browning of "find" sherry wines. In respect to iron, which does influence this process, there are no significant differences in concentrations ranging from 3 to 9 mg/l. For manganese no differences are observed for concentrations ranging from 0.8 to 1.6 mg/l, but concentrations of manganese below 0.8 mg/l prevent the increase in iron content from being translated into an increased susceptibility to browning.
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