RT info:eu-repo/semantics/article
T1 New system for simultaneous measurement of oxygen consumption and changes in wine color
A1 Carrasco Quiroz, Marioli
A1 Martínez Gil, Ana María
A1 Nevares Domínguez, Ignacio Gerardo
A1 Álamo Sanza, María del
K1 Wine and wine making
K1 Vinos y vinificación
K1 Wine
K1 Oxidation
K1 Detectors
K1 Oxygen
K1 Oxígeno
K1 Oxidación
K1 Food science
K1 Analytical chemistry
K1 Agricultural engineering
K1 Viticulture
K1 Viticultura
K1 Spectroscopy
K1 Spectrum analysis
K1 Análisis espectral
K1 3309.29 Vino
K1 3309 Tecnología de Los Alimentos
K1 2301 Química Analítica
K1 3102 Ingeniería Agrícola
K1 1203.25 Diseño de Sistemas Sensores
K1 2209.21 Espectroscopia
AB The design, construction and validation of a device for the accurate measurement of the dissolved oxygen content in wine and simultaneously the variation of its spectral fingerprint is presented. The novelty of this system is due to two innovative approaches. First, robustness in measurements is obtained by using cuvettes designed to simultaneously measure the dissolved oxygen and color. Secondly, automatic monitoring is performed to ensure that measurements are always taken at the same cuvette position. The fine-tuning of the device with the study of white and red wines makes it possible, on the one hand, to establish the appropriate measurement conditions and, on the other hand, to determine the amount of oxygen required to cause specific changes in the wine spectrum, information that could not be obtained until now. The preliminary results are very interesting, presenting precise data on the amount of oxygen consumed by the wine and the variations in its visible spectrum, thus reflecting the modification of the responsible phenolic compounds. This information is of great interest, since it helps to optimize the handling of the wine and, if necessary, to moderate the uptake of oxygen in each type of wine to ensure the maintenance of the color during the winemaking and conservation processes of each type of wine. The results of the experiments indicate that this new instrument is feasible and accurate for detecting oxygen changes during wine production.
PB MDPI
SN 1420-3049
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/68038
UL https://uvadoc.uva.es/handle/10324/68038
LA eng
NO Molecules, 2024, Vol. 29, Nº. 1, 231
NO Producción Científica
DS UVaDOC
RD 24-nov-2024