RT info:eu-repo/semantics/article
T1 Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics
A1 Álamo Sanza, María del
A1 Sánchez Gómez, Rosario
A1 Martínez Martínez, Víctor
A1 Martínez Gil, Ana María
A1 Nevares Domínguez, Ignacio Gerardo
K1 Wine oxidation
K1 Oxidación del vino
K1 Inverse curve model
K1 Modelo de curva inversa
AB 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.
PB Elsevier
SN 0963-9969
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/48077
UL https://uvadoc.uva.es/handle/10324/48077
LA eng
NO Food Research International, 2021, vol. 147, 110535
NO Producción Científica
DS UVaDOC
RD 22-dic-2024