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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/59325

    Título
    Kinetics of oxygen consumption, a key factor in the changes of young wines composition
    Autor
    Pérez Magariño, Silvia
    Martínez Gil, Ana MaríaAutoridad UVA Orcid
    Bueno Herrera, Marta
    Nevares Domínguez, Ignacio GerardoAutoridad UVA Orcid
    Álamo Sanza, María delAutoridad UVA Orcid
    Año del Documento
    2023
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    LWT, 2023, vol. 182, 114786.
    Resumen
    The oxygen that a wine receives during the winemaking process defines its properties. The aim of this work was to evaluate the oxygen consumption capacity of wines and its influence on the modification of their composition. This preliminary work evaluated the changes after 3 months in the chemical composition of twenty-seven Spanish commercial red, white and rosé wines after their air saturation and oxidation process at 35 °C for 7 days. All the wines studied were high oxygen consumers, while the white and rosé wines showed greater variability according to their chemical composition. Wines that consumed a lot of oxygen did so quickly or slowly, while wines that consumed little oxygen did so slowly. All the wines showed a significant decrease in ethyl esters of straight-chain fatty acids (50–58%), ethyl esters of branched-chain fatty acids (48–56%) and alcohol acetates (34–65%) content, and a significant increase in Strecker aldehydes (24%) because of oxygen consumption. This paper presents a preliminary approach to determine the oxidation tendency of different wines showing the importance of controlling the winemaking processes that can increase oxygen availability and of establishing the minimum appropriate level of free sulfur dioxide.
    Materias (normalizadas)
    Procesos químicos
    Química analítica
    Vinos y vinificación
    Materias Unesco
    2301 Química Analítica
    3303.03 Procesos Químicos
    Palabras Clave
    Wine
    Air saturation
    Oxidation
    Vino
    Saturación de aire
    Oxidación
    ISSN
    0023-6438
    Revisión por pares
    SI
    DOI
    10.1016/j.lwt.2023.114786
    Patrocinador
    Ministerio de Asuntos Económicos y Transformación Digital (AGL2017-87373-C3-2-R)
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0023643823003651?via%3Dihub
    Propietario de los Derechos
    © 2023 The Authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/59325
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP60 - Artículos de revista [112]
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    Attribution-NonCommercial-NoDerivatives 4.0 InternacionalLa licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional

    Universidad de Valladolid

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