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Oxygen consumption rates by different oenological tannins in a model wine solution

dc.rights.licenseopenen_US
dc.contributor.authorPASCUAL, Olga
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVIGNAULT, Adeline
dc.contributor.authorGOMBAU, Jordi
dc.contributor.authorNAVARRO, Maria
dc.contributor.authorGÓMEZ-ALONSO, Sergio
dc.contributor.authorGARCIA-ROMERO, Esteban
dc.contributor.authorCANALS, Joan Miquel
dc.contributor.authorHERMOSIN-GUTIERREZ, Isidro
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorZAMORA, Fernando
dc.date.accessioned2021-04-28T14:08:41Z
dc.date.available2021-04-28T14:08:41Z
dc.date.issued2017-11-01
dc.identifier.issn0308-8146en_US
dc.identifier.urioai:crossref.org:10.1016/j.foodchem.2017.04.148
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/27127
dc.description.abstractEnThe 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.isoENen_US
dc.sourcecrossref
dc.subject.entannins
dc.subject.enoxygen consumption rate
dc.subject.enantioxidant capacity
dc.title.enOxygen consumption rates by different oenological tannins in a model wine solution
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2017.04.148en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed28551234en_US
bordeaux.journalFood Chemistryen_US
bordeaux.page26-32en_US
bordeaux.volume234en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
bordeaux.COinSctx_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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