Chemical changes in the volatile composition associated to the anoxic and oxidative storages of red wines
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Sixteen red wines were stored for one month at 35 °C under anoxic conditions and with 35 mg/L of O₂ (over the stoichiometric to total SO₂). Major and minor volatile compounds, including Strecker aldehydes, total acetaldehyde, and acetals, were analysed. Bot... ...
