RT info:eu-repo/semantics/article
T1 Dissolved oxygen removal in wines by gas sparging, Its optimization and chemical impact
A1 Barrio Galán, Rubén del
A1 Nevares Domínguez, Ignacio Gerardo
A1 Pérez Magariño, Silvia
A1 Álamo Sanza, María del
K1 Argón
K1 Nitrogen
K1 Nitrógeno
K1 Oxygen
K1 Oxígeno
K1 Carbon dioxide
K1 Dióxido de carbono
K1 Wine and wine making
K1 Vinos y vinificación
K1 Red wines
K1 Vinos tintos
K1 White wine
K1 Vinos blancos
K1 Food science
K1 Analytical chemistry
K1 Agricultural engineering
K1 Viticulture
K1 Viticultura
K1 2204.05 Gases
K1 3309.29 Vino
K1 3309 Tecnología de Los Alimentos
K1 2301 Química Analítica
K1 3102 Ingeniería Agrícola
AB Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.
PB MDPI
SN 2306-5710
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67982
UL https://uvadoc.uva.es/handle/10324/67982
LA eng
NO Beverages, 2024, Vol. 10, Nº. 1, 3
NO Producción Científica
DS UVaDOC
RD 23-nov-2024