Oxygen consumption rates by different oenological tannins in a model wine solution
| dc.rights.license | open | en_US |
| dc.contributor.author | PASCUAL, Olga | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | VIGNAULT, Adeline | |
| dc.contributor.author | GOMBAU, Jordi | |
| dc.contributor.author | NAVARRO, Maria | |
| dc.contributor.author | GÓMEZ-ALONSO, Sergio | |
| dc.contributor.author | GARCIA-ROMERO, Esteban | |
| dc.contributor.author | CANALS, Joan Miquel | |
| dc.contributor.author | HERMOSIN-GUTIERREZ, Isidro | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.contributor.author | ZAMORA, Fernando | |
| dc.date.accessioned | 2021-04-28T14:08:41Z | |
| dc.date.available | 2021-04-28T14:08:41Z | |
| dc.date.issued | 2017-11-01 | |
| dc.identifier.issn | 0308-8146 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1016/j.foodchem.2017.04.148 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/27127 | |
| dc.description.abstractEn | The kinetics of oxygen consumption by different oenological tannins were measured in a model wine solution using the non-invasive method based on luminiscence. The results indicate that the oxygen consumption rate follows second-order kinetics depending on tannin and oxygen concentrations. They also confirm that the oxygen consumption rate is influenced by temperature in accordance with Arrhenius law. The indications are that ellagitannins are the fastest oxygen consumers of the different oenological tannins, followed in decreasing order by quebracho tannins, skin tannins, seed tannins and finally gallotannins. This methodology can therefore be proposed as an index for determining the effectiveness of different commercial tannins in protecting wines against oxidation. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | tannins | |
| dc.subject.en | oxygen consumption rate | |
| dc.subject.en | antioxidant capacity | |
| dc.title.en | Oxygen consumption rates by different oenological tannins in a model wine solution | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2017.04.148 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 28551234 | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.page | 26-32 | en_US |
| bordeaux.volume | 234 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.export | false | |
| workflow.import.source | dissemin | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2017-11-01&rft.volume=234&rft.spage=26-32&rft.epage=26-32&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=PASCUAL,%20Olga&VIGNAULT,%20Adeline&GOMBAU,%20Jordi&NAVARRO,%20Maria&G%C3%93MEZ-ALONSO,%20Sergio&rft.genre=article |
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