caa a22 4500 463156749 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0523-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0523-6 Oxidative stability of red wine stored in packages with different oxygen permeability [Elektronische Daten] [Gabriella Giovanelli, Oreste Brenna] A young red wine was aged in containers with different oxygen permeability, i.e. glass, polyethyleneterephtalate (PET) and polyethyleneterephtalate including an oxygen scavenger (PETA), to determine variations in antioxidant components and antioxidant activity, determined as radical scavenging activity. The phenolic composition and the antioxidant activity of the wine were evaluated during approximately 24 weeks of storage at 20 or 30°C. Significant changes were observed in total anthocyanin concentration in all samples, while other indexes such as total phenolics and total flavonoids remained stable during storage in all conditions. The antioxidant activity diminished in all samples, with differences between the various containers, both at 20 and 30°C. HPLC analysis showed that important changes occurred in some flavonoid components (catechin, epicatechin, procyanidin TB2) and in most anthocyanidins in all storage conditions, with greater degradation at 30°C and in PET bottles. Samples stored in PETA bottles showed the highest stability. The research demonstrated that ageing-related changes during storage are influenced by the oxygen permeability of the containers and can be slowed by the use of PET materials with enhanced oxygen barrier capacity. Springer-Verlag, 2006 Red wine nationallicence Polyphenols nationallicence Antioxidant activity nationallicence Shelf-life nationallicence Plastic packaging nationallicence Giovanelli Gabriella Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut Brenna Oreste Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 169-179 1438-2377 226:1-2<169 2007 226 217 https://doi.org/10.1007/s00217-006-0523-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0523-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Giovanelli Gabriella Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Brenna Oreste Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 169-179 1438-2377 226:1-2<169 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer