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dc.contributor.authorNevares Domínguez, Ignacio Gerardo 
dc.contributor.authorMartínez Martínez, Víctor
dc.contributor.authorMartínez Gil, Ana María 
dc.contributor.authorMartín, Roberto
dc.contributor.authorLaurie, V. Felipe
dc.contributor.authorÁlamo Sanza, María del 
dc.date.accessioned2018-08-29T11:44:21Z
dc.date.available2018-08-29T11:44:21Z
dc.date.issued2017
dc.identifier.citationFood Chemistry Volume 229, 2017, Pages 588-596es
dc.identifier.issn0308-8146es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/31308
dc.descriptionProducción Científicaes
dc.description.abstractMeasuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a few attempts to describe the kinetics of oxygen consumption based on the chemical composition of wines have been published. Therefore, this study proposes firstly a new fitting approach describing oxygen consuming kinetics and secondly the use of an Artificial Neural Network approach to describe and compare the oxygen avidity of wines according to their basic chemical composition (i.e. the content of ethanol, titratable acidity, total sulfur dioxide, total phenolics, iron and copper). The results showed no significant differences in the oxygen consumption rate between white and red wines, and allowed the sorting of the wines studied according to their oxygen consumption rate.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectVinos y vinificacion - Almacenamientoes
dc.subjectOxigenoes
dc.subjectOxidaciónes
dc.titleOn-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wineses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.02.105es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814617303060es
dc.peerreviewedSIes
dc.description.projectMinisterio de Ciencia e Innovación y Ministerio de Economía, Industria y Competitividad (Proyect AGL2014-54602-Pes
dc.description.projectJunta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA124U14, VA028U16)es
dc.description.projectFondecyt de Iniciación. Grant Number: 1150725es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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