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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/53874

    Título
    Oxygen consumption by red wines under different micro-oxygenation strategies and Q. pyrenaica chips. Effects on color and phenolic characteristics
    Autor
    Sánchez Gómez, RosarioAutoridad UVA Orcid
    Nevares Domínguez, Ignacio GerardoAutoridad UVA Orcid
    Martínez Gil, Ana MaríaAutoridad UVA Orcid
    Álamo Sanza, María delAutoridad UVA Orcid
    Año del Documento
    2018
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Beverages, 2018, vol. 4, n. 3, p. 69
    Resumen
    The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the oxygen dosage added must be that which the wine is able to consume to develop correctly. Oxygen consumption by red wine determines its properties, so it is essential that micro-oxygenation be managed properly. This paper shows the results from the study of the influence on red wine of two different MOX strategies: floating oxygen dosage (with dissolved oxygen setpoint of 50 µg/L) and fixed oxygen dosage (3 mL/L·month). The results indicated that the wines consumed all the oxygen provided: those from fixed MOX received between 3 and 3.5 times more oxygen than the floating MOX strategy, the oxygen contribution from the air entrapped in the wood being more significant in the latter. Wines aged with wood and MOX showed the same color and phenolic evolution as those aged in barrels, demonstrating the importance of MOX management. Despite the differences in the oxygen consumed, it was not possible to differentiate wines from the different MOX strategies at the end of the aging period in contact with wood.
    Materias Unesco
    23 Química
    33 Ciencias Tecnológicas
    31 Ciencias Agrarias
    Palabras Clave
    Aging
    Chips
    Dissolved oxygen
    Floating and fixed micro-oxygenation
    Quercus pyrenaica
    Red wine
    ISSN
    2306-5710
    Revisión por pares
    SI
    DOI
    10.3390/beverages4030069
    Patrocinador
    Ministerio de Economía y Competitividad-FEDER (Project AGL2014-54602-P)
    Junta de Castilla y León (proyect VA028U16)
    Version del Editor
    https://www.mdpi.com/2306-5710/4/3/69
    Propietario de los Derechos
    © 2018 The Authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/53874
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP60 - Artículos de revista [112]
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    Universidad de Valladolid

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