2024-03-29T05:03:07Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/313082021-06-23T11:49:21Zcom_10324_1185com_10324_931com_10324_894col_10324_1346
00925njm 22002777a 4500
dc
Nevares Domínguez, Ignacio Gerardo
author
Martínez Martínez, Víctor
author
Martínez Gil, Ana María
author
Martín, Roberto
author
Laurie, V. Felipe
author
Álamo Sanza, María del
author
2017
Measuring 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.
Food Chemistry Volume 229, 2017, Pages 588-596
0308-8146
http://uvadoc.uva.es/handle/10324/31308
https://doi.org/10.1016/j.foodchem.2017.02.105
Vinos y vinificacion - Almacenamiento
Oxigeno
Oxidación
On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines