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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
- Food chemistry 2018 v.248 pp. 37-45
- acetaldehyde, air, chemical composition, copper, gallic acid, iron, manganese, oxygen, oxygen consumption, pigments, red wines, sulfur dioxide
- 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.