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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/69388

    Título
    Characterization and control of oxygen uptake in the blanketing and purging of tanks with inert gases in the winery
    Autor
    Barrio Galan, Rubén DelAutoridad UVA Orcid
    Nevares Domínguez, Ignacio GerardoAutoridad UVA Orcid
    Álamo Sanza, María delAutoridad UVA Orcid
    Año del Documento
    2023
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Beverages, 2023, Vol. 9, Nº. 1, 19
    Abstract
    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
    DOI
    10.3390/beverages9010019
    Patrocinador
    Ministerio de Ciencia e Innovación y Junta de Castilla y León, Consejería de Agricultura - (project RTC2019-007319-2)
    Version del Editor
    https://www.mdpi.com/2306-5710/9/1/19
    Propietario de los Derechos
    © 2023 The authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/69388
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP60 - Artículos de revista [112]
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