期刊
FOOD CHEMISTRY
卷 234, 期 -, 页码 26-32出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.148
关键词
Tannins; Oxygen consumption rate; Antioxidant capacity
资金
- CICYT [AGL2014-56594-C2-1-R, AGL2014-56594-C2-2-R]
- Spanish Ministerio de Agricultura y Pesca, Alimentacion y Medio Ambiente
- OIV
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. (C) 2017 Elsevier Ltd. All rights reserved.
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