A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition
The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O2 consumption is complete. Three exposure levels of O2 were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO2). In each oxygen level, 2–4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O2 very fast. Overall, multivariate data techniques identify six different Oxygen-Consumption-Rates (OCRs) as required to completely define wine O2 consumption. Except the last one, all could be modeled from the wine initial chemical composition. Total acetaldehyde, Mn, Cu/Fe, blue and red pigments and gallic acid seem to be essential to determine these OCRs.
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2018-05-15
|
Subjects: | Metal catalysis, Manganese, Gallic acid, Acetaldehyde, Oxygen, Kinetic, |
Online Access: | http://hdl.handle.net/10261/192688 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cial-es-10261-192688 |
---|---|
record_format |
koha |
spelling |
dig-cial-es-10261-1926882019-10-21T11:37:15Z A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition Marrufo-Curtido, Almudena Carrascón, Vanesa Bueno, Mónica Ferreira, Vicente Escudero, Ana Ministerio de Economía y Competitividad (España) European Commission Diputación General de Aragón Bueno, Mónica [0000-0002-5904-8506] Ferreira, Vicente [0000-0002-4353-2483] Metal catalysis Manganese Gallic acid Acetaldehyde Oxygen Kinetic The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O2 consumption is complete. Three exposure levels of O2 were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO2). In each oxygen level, 2–4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O2 very fast. Overall, multivariate data techniques identify six different Oxygen-Consumption-Rates (OCRs) as required to completely define wine O2 consumption. Except the last one, all could be modeled from the wine initial chemical composition. Total acetaldehyde, Mn, Cu/Fe, blue and red pigments and gallic acid seem to be essential to determine these OCRs. This work has been funded by the Spanish MINECO (Project AGL2014-59840, RTC-2015-3379 and RTC-2016-4935-2) and partly cofunded by the European Union (FEDER). V.C. and A.M. have received a grant from the Spanish FPU and FPI programs, respectively. Funding from Diputación General de Aragón (T53) and Fondo Social Europeo is acknowledged. Peer reviewed 2019-10-15T12:54:58Z 2019-10-15T12:54:58Z 2018-05-15 artículo http://purl.org/coar/resource_type/c_6501 Food Chemistry 248: 37-45 (2018) 0308-8146 http://hdl.handle.net/10261/192688 10.1016/j.foodchem.2017.12.028 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-59840-C2-2-R info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTC-2015-3379-2 info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTC-2016-4935-2 http://dx.doi.org/10.1016/j.foodchem.2017.12.028 Sí none Elsevier |
institution |
CIAL ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cial-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del CIAL España |
language |
English |
topic |
Metal catalysis Manganese Gallic acid Acetaldehyde Oxygen Kinetic Metal catalysis Manganese Gallic acid Acetaldehyde Oxygen Kinetic |
spellingShingle |
Metal catalysis Manganese Gallic acid Acetaldehyde Oxygen Kinetic Metal catalysis Manganese Gallic acid Acetaldehyde Oxygen Kinetic Marrufo-Curtido, Almudena Carrascón, Vanesa Bueno, Mónica Ferreira, Vicente Escudero, Ana A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition |
description |
The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O2 consumption is complete. Three exposure levels of O2 were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO2). In each oxygen level, 2–4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O2 very fast. Overall, multivariate data techniques identify six different Oxygen-Consumption-Rates (OCRs) as required to completely define wine O2 consumption. Except the last one, all could be modeled from the wine initial chemical composition. Total acetaldehyde, Mn, Cu/Fe, blue and red pigments and gallic acid seem to be essential to determine these OCRs. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Marrufo-Curtido, Almudena Carrascón, Vanesa Bueno, Mónica Ferreira, Vicente Escudero, Ana |
format |
artículo |
topic_facet |
Metal catalysis Manganese Gallic acid Acetaldehyde Oxygen Kinetic |
author |
Marrufo-Curtido, Almudena Carrascón, Vanesa Bueno, Mónica Ferreira, Vicente Escudero, Ana |
author_sort |
Marrufo-Curtido, Almudena |
title |
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition |
title_short |
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition |
title_full |
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition |
title_fullStr |
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition |
title_full_unstemmed |
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition |
title_sort |
procedure for the measurement of oxygen consumption rates (ocrs) in red wines and some observations about the influence of wine initial chemical composition |
publisher |
Elsevier |
publishDate |
2018-05-15 |
url |
http://hdl.handle.net/10261/192688 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT marrufocurtidoalmudena aprocedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT carrasconvanesa aprocedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT buenomonica aprocedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT ferreiravicente aprocedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT escuderoana aprocedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT marrufocurtidoalmudena procedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT carrasconvanesa procedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT buenomonica procedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT ferreiravicente procedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition AT escuderoana procedureforthemeasurementofoxygenconsumptionratesocrsinredwinesandsomeobservationsabouttheinfluenceofwineinitialchemicalcomposition |
_version_ |
1777671339727912960 |