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    Título
    Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue.
    Autor
    Rodríguez Méndez, María LuzAutoridad UVA Orcid
    Medina Plaza, CristinaAutoridad UVA
    Saja Saez, José Antonio DeAutoridad UVA Orcid
    Gay Martín, Mónica
    Vidal, Stéphane
    Apetrei, Constantin
    Aagaard, Olav
    Wirth, J.
    Cheynier, V.
    Año del Documento
    2014
    Descripción
    Producción Científica
    Documento Fuente
    Food Chemistry vol. 155c p. 91-97
    Resumen
    An electronic panel formed by an electronic nose and an electronic tongue has been used to analyse red wines showing high and low phenolic contents, obtained by flash release and traditional soaking, respectively, and processed with or without micro-oxygenation. Four oxygen transfer rate conditions (0.8, 1.9, 8.0, and 11.9 μl oxygen/bottle/day) were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Twenty-five chemical parameters associated with the polyphenolic composition, the colour indices and the levels of oxygen were measured in triplicate and correlated with the signals registered (seven replicas) by means of the electronic nose and the electronic tongue using partial least squares regression analysis. The electronic nose and the electronic tongue showed particularly good correlations with those parameters associated with the oxygen levels and, in particular, with the influence of the porosity of the closure to oxygen exposure. In turn, the electronic tongue was particularly sensitive to redox species including oxygen and phenolic compounds. It has been demonstrated that a combined system formed from the electronic nose and the electronic tongue provides information about the chemical composition of both the gas and the liquid phase of red wines. This complementary information improves the capacity to predict values of oxygen-related parameters, phenolic content and colour parameters.
    ISSN
    0308-8146
    Revisión por pares
    SI
    DOI
    10.1016/j.foodchem.2014.01.021
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/30604
    Derechos
    openAccess
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    • DEP63 - Artículos de revista [322]
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