2024-03-19T09:27:49Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/306042022-07-10T21:15:27Zcom_10324_1186com_10324_931com_10324_894col_10324_1404
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue.
Rodríguez Méndez, María Luz
Medina Plaza, Cristina
Saja Sáez, José Antonio de
Gay Martín, Mónica
Vidal, Stéphane
Apetrei, Constantin
Aagaard, Olav
Wirth, J.
Cheynier, V.
Producción Científica
An electronic panel formed by an electronic nose and an electronic tongue has been used to analyse red wines showing high and low phenolic contents, obtained by flash release and traditional soaking, respectively, and processed with or without micro-oxygenation. Four oxygen transfer rate conditions (0.8, 1.9, 8.0, and 11.9 μl oxygen/bottle/day) were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Twenty-five chemical parameters associated with the polyphenolic composition, the colour indices and the levels of oxygen were measured in triplicate and correlated with the signals registered (seven replicas) by means of the electronic nose and the electronic tongue using partial least squares regression analysis. The electronic nose and the electronic tongue showed particularly good correlations with those parameters associated with the oxygen levels and, in particular, with the influence of the porosity of the closure to oxygen exposure. In turn, the electronic tongue was particularly sensitive to redox species including oxygen and phenolic compounds. It has been demonstrated that a combined system formed from the electronic nose and the electronic tongue provides information about the chemical composition of both the gas and the liquid phase of red wines. This complementary information improves the capacity to predict values of oxygen-related parameters, phenolic content and colour parameters.
2018-07-11
2014
info:eu-repo/semantics/article
Food Chemistry vol. 155c p. 91-97
0308-8146
http://uvadoc.uva.es/handle/10324/30604
10.1016/j.foodchem.2014.01.021
eng
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 International