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Título
Characterization and control of oxygen uptake in the blanketing and purging of tanks with inert gases in the winery
Año del Documento
2023
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Beverages, 2023, Vol. 9, Nº. 1, 19
Resumen
This work presents the study of the effectiveness of different inert gases applied during racking to prevent oxygen uptake by wine. Inert gases were used for the purging of empty tanks and hoses before the start of each racking, as well as for blanketing in the full racked tank. After analyzing these operations with the different inert gases, the required volumes of each gas were optimized. The CO2:Ar (20:80) mixture proved to be the most effective for the complete purging of the empty tank, while CO2 was the most cost-effective gas. Purging the empty tank with 25% vessel volume gas was sufficient to achieve useful inerting with all the gases studied, as well as to maintain low levels of dissolved oxygen (DO) in the wine filling the tank. Applying 0.5 of vessel volume of Ar, CO2:Ar (20:80), and CO2 gases during blanketing allowed the headspace oxygen (HSO) of the racked tank to be protected throughout. During the racking of a white wine in a commercial winery, Ar showed the highest efficiency, compared to N2, for both the inerting of empty hoses and destination tank and for maintaining low levels of DO and HSO in the tank.
Materias (normalizadas)
Gases, Rare
Wine and wine making - Analysis
Vinos y vinificación - Análisis
Carbon dioxide
Dióxido de carbono
Dissolved oxygen
Oxígeno
Analytical chemistry
Food science
Materias Unesco
3303 Ingeniería y Tecnología Químicas
2301 Química Analítica
2204.05 Gases
3309.29 Vino
3309 Tecnología de Los Alimentos
ISSN
2306-5710
Revisión por pares
SI
Patrocinador
Ministerio de Ciencia e Innovación y Junta de Castilla y León, Consejería de Agricultura - (project RTC2019-007319-2)
Version del Editor
Propietario de los Derechos
© 2023 The authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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