RT info:eu-repo/semantics/doctoralThesis
T1 Caracterización de la cinética de consumo de oxígeno de los vinos y de la relación con sus propiedades
A1 Carrasco Quiroz, Marioli Alejandra
A2 Universidad de Valladolid. Escuela de Doctorado
K1 Enología
K1 Oxygen
K1 Oxígeno
K1 Wine
K1 Vino
K1 Kinetics
K1 Cinética
K1 31 Ciencias Agrarias
AB This document presents relevant information regarding the exposure of wine to oxygen in the different processes during winemaking. CHAPTER 1 presents the main moments of winemaking in which oxygen is incorporated into the wine.An experimental work has been developed, presented in CHAPTER 2, where the optimization of a method of reconstitution of grape extracts is carried out to predict the oxygen consumption capacity of a wine made from a grape variety. The influence of certain characteristics on its composition has been studied to evaluate the kinetics of oxygen consumption, to know the differentiating characteristics of a wine that is exposed to saturation conditions and to predict the oxygen consumption capacity and, therefore, the aging capacity of the future wine. This information proves to be a great tool to assist in decision making during the winemaking process and allow the winemaker to manage the winemaking in the best possible way. Next, CHAPTER 3 presents the study of the effect that saturation with different levels of oxygen has on a wine and how this exposure influences its color, antioxidant capacity and phenolic content. Color is one of the main attributes of wine; however, despite the large number of studies that have been conducted to look at the effect of oxygen on wine, information on chromatic changes as oxygen is consumed is scarce. CHAPTER 4 presents a SpectrO2 equipment designed and developed by the UVaMOX group that allows to evaluate the modifications in the color of wine while it is consuming oxygen, a very important possibility, since, although there are many studies focused on the influence of oxygen on the color of wine, all of them present the result. This development turns out to be a very useful tool, not only to know how much oxygen a wine is capable of consuming, but simultaneously also to know how this consumption is altering its characteristics and chromatic properties, an attribute that is related to the quality of the wine and that directly influences the consumer.
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/71415
UL https://uvadoc.uva.es/handle/10324/71415
LA spa
NO Escuela de Doctorado
DS UVaDOC
RD 21-nov-2024