Effects of Long-Term Storage on the Chemical Composition, Antioxidant Activity, Free Amino Acid and Phenolic Profile of Traditional Vino Cotto
Paweł Hanus, Anna Bawoł-Król, Natalia Szarek, Przymysław Horeczy, Grażyna Jaworska · 2026
Read Effects of Long-Term Storage on the Chemical Composition, Antioxidant Activity, Free Amino Acid and Phenolic Profile of Traditional Vino Cotto by Paweł Hanus, Anna Bawoł-Król, Natalia Szarek, Przymysław Horeczy, Grażyna Jaworska (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13609391.txt.
Description
Paweł Hanus and four co-authors studied how long storage changes a classic Italian cooked wine. Their paper, from twenty twenty-six, deals with vino cotto from Abruzzo. How this wine shifts over long years was not well mapped. They tested wines aged three, fifteen, and forty years. A plain local white wine served as a point of contrast. They read strength, acids, sugars, plant compounds, and free amino acids.
The wines split sharply by age on most counts. The forty year wine held the most plant compounds and the strongest guard against oxidants. Color traits shifted with age as well. Readers who make or store such wine get a map of what long years do to its makeup.
Catalog record
| CREATOR | Paweł Hanus, Anna Bawoł-Król, Natalia Szarek, Przymysław Horeczy, Grażyna Jaworska |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 72 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |