On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

Producción Científica

Bibliographic Details
Authors: Nevares Domínguez, Ignacio Gerardo, Martínez Martínez, Víctor, Martínez Gil, Ana María, Martín, Roberto, Laurie, V. Felipe, Álamo Sanza, María del
Format: article
Publication Date:2017
Country:España
Institution:Universidad de Valladolid
Repository:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/31308
Online Access:https://doi.org/10.1016/j.foodchem.2017.02.105
http://uvadoc.uva.es/handle/10324/31308
Access Level:Open access
Keyword:Vinos y vinificacion - Almacenamiento
Oxigeno
Oxidación
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spelling On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of winesNevares Domínguez, Ignacio GerardoMartínez Martínez, VíctorMartínez Gil, Ana MaríaMartín, RobertoLaurie, V. FelipeÁlamo Sanza, María delVinos y vinificacion - AlmacenamientoOxigenoOxidaciónProducción CientíficaMeasuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a few attempts to describe the kinetics of oxygen consumption based on the chemical composition of wines have been published. Therefore, this study proposes firstly a new fitting approach describing oxygen consuming kinetics and secondly the use of an Artificial Neural Network approach to describe and compare the oxygen avidity of wines according to their basic chemical composition (i.e. the content of ethanol, titratable acidity, total sulfur dioxide, total phenolics, iron and copper). The results showed no significant differences in the oxygen consumption rate between white and red wines, and allowed the sorting of the wines studied according to their oxygen consumption rate.Ministerio de Ciencia e Innovación y Ministerio de Economía, Industria y Competitividad (Proyect AGL2014-54602-PJunta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA124U14, VA028U16)Fondecyt de Iniciación. Grant Number: 1150725Elsevier2017info:eu-repo/semantics/articleapplication/pdfhttps://doi.org/10.1016/j.foodchem.2017.02.105http://uvadoc.uva.es/handle/10324/31308reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.sciencedirect.com/science/article/pii/S0308814617303060info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/313082026-06-13T12:44:47Z
dc.title.none.fl_str_mv On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
title On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
spellingShingle On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
Nevares Domínguez, Ignacio Gerardo
Vinos y vinificacion - Almacenamiento
Oxigeno
Oxidación
title_short On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
title_full On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
title_fullStr On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
title_full_unstemmed On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
title_sort On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
dc.creator.none.fl_str_mv Nevares Domínguez, Ignacio Gerardo
Martínez Martínez, Víctor
Martínez Gil, Ana María
Martín, Roberto
Laurie, V. Felipe
Álamo Sanza, María del
author Nevares Domínguez, Ignacio Gerardo
author_facet Nevares Domínguez, Ignacio Gerardo
Martínez Martínez, Víctor
Martínez Gil, Ana María
Martín, Roberto
Laurie, V. Felipe
Álamo Sanza, María del
author_role author
author2 Martínez Martínez, Víctor
Martínez Gil, Ana María
Martín, Roberto
Laurie, V. Felipe
Álamo Sanza, María del
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vinos y vinificacion - Almacenamiento
Oxigeno
Oxidación
topic Vinos y vinificacion - Almacenamiento
Oxigeno
Oxidación
description Producción Científica
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2017.02.105
http://uvadoc.uva.es/handle/10324/31308
url https://doi.org/10.1016/j.foodchem.2017.02.105
http://uvadoc.uva.es/handle/10324/31308
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0308814617303060
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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