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dc.contributor.authorÁlamo Sanza, María del 
dc.contributor.authorSánchez Gómez, Rosario 
dc.contributor.authorMartínez Martínez, Víctor
dc.contributor.authorMartínez Gil, Ana María 
dc.contributor.authorNevares Domínguez, Ignacio Gerardo 
dc.date.accessioned2021-08-25T11:16:23Z
dc.date.available2021-08-25T11:16:23Z
dc.date.issued2021
dc.identifier.citationFood Research International, 2021, vol. 147, 110535es
dc.identifier.issn0963-9969es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/48077
dc.descriptionProducción Científicaes
dc.description.abstractThe great heterogeneity currently present when characterizing wine consumption kinetics means that a saturation method, as well as different parameters that allow comparison between wines, need to be established. The aim of this work was to establish a robust method for a wine saturation protocol and compare different fitting models to approximate the oxygen consumption kinetics. To differentiate wines, parameters extracted from the oxygen consumption curves were studied and proposed. 72 young commercial wines (red, white and rosé) from different Spanish appellations of origin, varieties and vintages were used. The results revealed that 5 min was enough to saturate wines up to the maximum level for each one at 35 °C. The inverse curve fitting model showed the best results for all wines. Oxygen at half consumption time and time required to consume from 90% to 10% of the oxygen initially available were the parameters that differentiated wines the most.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.subject.classificationWine oxidationes
dc.subject.classificationOxidación del vinoes
dc.subject.classificationInverse curve modeles
dc.subject.classificationModelo de curva inversaes
dc.titleAir saturation methodology proposal for the analysis of wine oxygen consumption kineticses
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2021 The Authorses
dc.identifier.doi10.1016/j.foodres.2021.110535es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0963996921004348?via%3Dihubes
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía, Industria y Competitividad (project AGL2017-87373-C3-2-R)es
dc.description.projectJunta de Castilla y León (grant VA315P18)es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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