RT info:eu-repo/semantics/article
T1 Kinetics of oxygen consumption, a key factor in the changes of young wines composition
A1 Pérez Magariño, Silvia
A1 Martínez Gil, Ana María
A1 Bueno Herrera, Marta
A1 Nevares Domínguez, Ignacio Gerardo
A1 Álamo Sanza, María del
K1 Procesos químicos
K1 Química analítica
K1 Vinos y vinificación
K1 Wine
K1 Air saturation
K1 Oxidation
K1 Vino
K1 Saturación de aire
K1 Oxidación
K1 2301 Química Analítica
K1 3303.03 Procesos Químicos
AB The oxygen that a wine receives during the winemaking process defines its properties. The aim of this work was to evaluate the oxygen consumption capacity of wines and its influence on the modification of their composition. This preliminary work evaluated the changes after 3 months in the chemical composition of twenty-seven Spanish commercial red, white and rosé wines after their air saturation and oxidation process at 35 °C for 7 days. All the wines studied were high oxygen consumers, while the white and rosé wines showed greater variability according to their chemical composition. Wines that consumed a lot of oxygen did so quickly or slowly, while wines that consumed little oxygen did so slowly. All the wines showed a significant decrease in ethyl esters of straight-chain fatty acids (50–58%), ethyl esters of branched-chain fatty acids (48–56%) and alcohol acetates (34–65%) content, and a significant increase in Strecker aldehydes (24%) because of oxygen consumption. This paper presents a preliminary approach to determine the oxidation tendency of different wines showing the importance of controlling the winemaking processes that can increase oxygen availability and of establishing the minimum appropriate level of free sulfur dioxide.
PB Elsevier
SN 0023-6438
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/59325
UL https://uvadoc.uva.es/handle/10324/59325
LA eng
NO LWT, 2023, vol. 182, 114786.
NO Producción Científica
DS UVaDOC
RD 05-jun-2024