Chemical Stability of Thiol and Flavanol Sulfonation Products during Wine Aging Conditions

Keyphrases

• Chemical Stability 100%
• Thiols 100%
• Wine 100%
• Aging Condition 100%
• Flavanols 100%
• Sulfonation 100%
• Wine Aging 100%
• Sulfur Dioxide 75%
• Sulfonation Reaction 75%
• High Concentration 25%
• Electrophile 25%
• 1H NMR Spectroscopy 25%
• Reaction Products 25%
• Reaction Kinetics 25%
• Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 25%
• Epicatechin 25%
• Cysteine 25%
• LC-MS Analysis 25%
• Acidic pH 25%
• Bisulfite 25%
• Physicochemical Parameters 25%
• Winemaking 25%
• Reaction Yield 25%
• Mechanism Parameters 25%
• Sulfur Forms 25%
• Bound Sulfur 25%
• Wine Storage 25%
• Transient Mechanism 25%

Pharmacology, Toxicology and Pharmaceutical Science

• Thiol 100%
• Flavanols 100%
• Chemical Stability 100%
• Sulfur Dioxide 75%
• Bisulfite 25%
• Cysteine 25%
• Epicatechin 25%
• Electrophile 25%

Food Science

• Wine Aging 100%
• Cysteine 50%
• Liquid Chromatography Mass Spectrometry 50%
• Tandem Mass Spectrometry 50%
• Liquid Chromatography Tandem Mass Spectrometry 50%
• Winemaking 50%