2026-05-05T20:01:02Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/307782025-03-26T19:10:03Zcom_10324_1186com_10324_931com_10324_894col_10324_1404

00925njm 22002777a 4500 dc Rodríguez Méndez, María Luz author Gay Martín, Mónica author Apetrei, Constantin author Nevares Domínguez, Ignacio Gerardo author Álamo Sanza, María del author Zurro Hernández, Luis Javier author Saja Saez, José Antonio De author 2010 The ageing of red wines matured in oak barrels and wines treated soaking pieces of wood of different sizes (chips or staves) in micro-oxygenated stainless steel tanks has been monitored periodically using an electronic tongue, chemical analysis and a panel of experts. The use of micro-oxygenation in stainless steel tanks, lets get wines with characteristics similar to wines aged in oak barrels. However, differences in the phenolic content and in particular in the anthocyanin levels are observed during the first steps of ageing and in the final product. In the early stages of ageing, Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) calculated from the electronic tongue outputs have permitted the discrimination between wines aged with traditional and alternative methods due to the faster rate of ageing caused by chips or staves. After 5 months of ageing, the use of alternative ageing methods cannot be longer detected. However, when the ageing continues in a reducing atmosphere (bottled wines), the electronic tongue has demonstrated a good capability to discriminate and classify bottled wines previously aged in oak barrels from those previously treated with oak chips and oak staves. The effect of the size of the pieces and of the type of wood can also be detected by the e-tongue. Using Partial Least Squares (PLS-1) good correlations have been found between the electrochemical signals provided by the array of sensors and the polyphenolic content parameters. Good correlations have also been established with the scores given by the panel of experts, in particular with the astringency. Electrochimica Acta vol. 55 p. 6782-6788 0013-4686 http://uvadoc.uva.es/handle/10324/30778 10.1016/j.electacta.2010.05.090 Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine