RT info:eu-repo/semantics/article
T1 On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
A1 Nevares Domínguez, Ignacio Gerardo
A1 Martínez Martínez, Víctor
A1 Martínez Gil, Ana María
A1 Martín, Roberto
A1 Laurie, V. Felipe
A1 Álamo Sanza, María del
K1 Vinos y vinificacion - Almacenamiento
K1 Oxigeno
K1 Oxidación
AB 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.
PB Elsevier
SN 0308-8146
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/31308
UL http://uvadoc.uva.es/handle/10324/31308
LA eng
NO Food Chemistry Volume 229, 2017, Pages 588-596
NO Producción Científica
DS UVaDOC
RD 29-abr-2024