2026-04-22T23:19:21Zhttps://uvadoc.uva.es/oai/request
oai:uvadoc.uva.es:10324/480772021-08-25T20:46:36Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
UVaDOC author Álamo Sanza, María del author Sánchez Gómez, Rosario author Martínez Martínez, Víctor author Martínez Gil, Ana María author Nevares Domínguez, Ignacio Gerardo 2021-08-25T11:16:23Z 2021-08-25T11:16:23Z 2021 Food Research International, 2021, vol. 147, 110535 0963-9969 https://uvadoc.uva.es/handle/10324/48077 10.1016/j.foodres.2021.110535 The great heterogeneity currently present when characterizing wine consumption kinetics means that a saturation method, as well as different parameters that allow comparison between wines, need to be established. The aim of this work was to establish a robust method for a wine saturation protocol and compare different fitting models to approximate the oxygen consumption kinetics. To differentiate wines, parameters extracted from the oxygen consumption curves were studied and proposed. 72 young commercial wines (red, white and rosé) from different Spanish appellations of origin, varieties and vintages were used. The results revealed that 5 min was enough to saturate wines up to the maximum level for each one at 35 °C. The inverse curve fitting model showed the best results for all wines. Oxygen at half consumption time and time required to consume from 90% to 10% of the oxygen initially available were the parameters that differentiated wines the most. eng Attribution-NonCommercial-NoDerivatives 4.0 Internacional Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics info:eu-repo/semantics/article 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URL https://uvadoc.uva.es/bitstream/10324/48077/1/Air-saturation-methodology-proposal.pdf File MD5 7192d6e8f4d76d80df5c7331cd66b597 2939220 application/pdf Air-saturation-methodology-proposal.pdf