Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics

Author:

Del Alamo-Sanza Maria,Sánchez-Gómez Rosario,Martínez-Martínez Víctor,Martínez-Gil Ana,Nevares Ignacio

Funder

Ministerio de Economía y Competitividad

Junta de Castilla y Leon Consejeria de Educacion

Junta de Castilla y León

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Boulton, R. B. (2011). Both white wines and red wines can consume oxygen at similar rates. Retrieved from ACE Enologia website: http://www.acenologia.com/enfoques/roger_boulton_enf0612_eng.htm.

2. Formation and accumulation of acetaldehyde and Strecker aldehydes during wed wine oxidation;Bueno;Frontiers Chemistry,2018

3. Oxygen and SO2Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition;Carrascón;Journal of Agricultural and Food Chemistry,2017

4. Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts;Carrascón;Journal of Agricultural and Food Chemistry,2015

5. The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?;Carrascón;Food Chemistry,2018

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