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dc.contributor.authorCarrasco Quiroz, Marioli
dc.contributor.authorMartínez Gil, Ana María 
dc.contributor.authorNevares Domínguez, Ignacio Gerardo 
dc.contributor.authorÁlamo Sanza, María del 
dc.date.accessioned2024-06-06T12:09:17Z
dc.date.available2024-06-06T12:09:17Z
dc.date.issued2023
dc.identifier.citationMolecules, 2024, Vol. 29, Nº. 1, 231es
dc.identifier.issn1420-3049es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/68038
dc.descriptionProducción Científicaes
dc.description.abstractThe design, construction and validation of a device for the accurate measurement of the dissolved oxygen content in wine and simultaneously the variation of its spectral fingerprint is presented. The novelty of this system is due to two innovative approaches. First, robustness in measurements is obtained by using cuvettes designed to simultaneously measure the dissolved oxygen and color. Secondly, automatic monitoring is performed to ensure that measurements are always taken at the same cuvette position. The fine-tuning of the device with the study of white and red wines makes it possible, on the one hand, to establish the appropriate measurement conditions and, on the other hand, to determine the amount of oxygen required to cause specific changes in the wine spectrum, information that could not be obtained until now. The preliminary results are very interesting, presenting precise data on the amount of oxygen consumed by the wine and the variations in its visible spectrum, thus reflecting the modification of the responsible phenolic compounds. This information is of great interest, since it helps to optimize the handling of the wine and, if necessary, to moderate the uptake of oxygen in each type of wine to ensure the maintenance of the color during the winemaking and conservation processes of each type of wine. The results of the experiments indicate that this new instrument is feasible and accurate for detecting oxygen changes during wine production.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectWine and wine makinges
dc.subjectVinos y vinificaciónes
dc.subjectWinees
dc.subjectOxidationes
dc.subjectDetectorses
dc.subjectOxygenes
dc.subjectOxígenoes
dc.subjectOxidaciónes
dc.subjectFood sciencees
dc.subjectAnalytical chemistryes
dc.subjectAgricultural engineeringes
dc.subjectViticulturees
dc.subjectViticulturaes
dc.subjectSpectroscopyes
dc.subjectSpectrum analysises
dc.subjectAnálisis espectrales
dc.titleNew system for simultaneous measurement of oxygen consumption and changes in wine colores
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2023 The authorses
dc.identifier.doi10.3390/molecules29010231es
dc.relation.publisherversionhttps://www.mdpi.com/1420-3049/29/1/231es
dc.identifier.publicationfirstpage231es
dc.identifier.publicationissue1es
dc.identifier.publicationtitleMoleculeses
dc.identifier.publicationvolume29es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía, Comercio y Empresa (MINECO) - (project AGL2017-87373-C3-2-R)es
dc.description.projectAgencia Nacional de Investigación y Desarrollo de Chile (ANID) - (grant BECAS DE DOCTORADO CHILE/2019-72200424)es
dc.identifier.essn1420-3049es
dc.rightsAtribución 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones
dc.subject.unesco3309.29 Vinoes
dc.subject.unesco3309 Tecnología de Los Alimentoses
dc.subject.unesco2301 Química Analíticaes
dc.subject.unesco3102 Ingeniería Agrícolaes
dc.subject.unesco1203.25 Diseño de Sistemas Sensoreses
dc.subject.unesco2209.21 Espectroscopiaes


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