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Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation.
Carrasco-Quiroz, Marioli; Martínez-Gil, Ana María; Nevares, Ignacio; Martínez-Martínez, Víctor; Sánchez-Gómez, Rosario; Del Alamo-Sanza, Maria.
Afiliação
  • Carrasco-Quiroz M; Department of Analytical Chemistry, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
  • Martínez-Gil AM; Department of Analytical Chemistry, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
  • Nevares I; Department of Agroforestry Engineering, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
  • Martínez-Martínez V; Department of Agroforestry Engineering, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
  • Sánchez-Gómez R; Faculty of Science and Technology, Isabel I University, 09003 Burgos, Spain.
  • Del Alamo-Sanza M; Department of Analytical Chemistry, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
Foods ; 11(13)2022 Jul 01.
Article em En | MEDLINE | ID: mdl-35804778
ABSTRACT
The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The main objective of this method was to optimize a formulation of the potential wine, based on the grape extracts (GEs), to subsequently evaluate its oxygen consumption kinetics, guaranteeing maximum differentiation between the different GEs. The optimization was carried out with a Taguchi orthogonal matrix design, which optimized the variables to be used in the GE reconstitution. The variables studied were pH, Fe2+, Cu2+, Mn2+, alcohol content and acetaldehyde. The evaluation of the characteristic parameters of the consumption kinetics of each of the GEs allowed us to know the different reconstitution conditions that most influence the differentiation of the oxygen consumption kinetics of very similar GEs. The reconstitution conditions chosen were pH 3.3; 1 mg/L Fe2+; 0.1 mg/L Cu2+; 1 mg/L Mn2+; 12% (v/v) alcoholic strength and 10 mg/L acetaldehyde, with pH, Fe2+ and Mn2+ being the significant conditions. The kinetics of reconstituted GE could be a tool for the classification and evaluation of grapes according to their aging potential or shelf life of the wine made.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article