title: On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.
abstract: Measuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a few attempts to describe the kinetics of oxygen consumption based on the chemical composition of wines have been published. Therefore, this study proposes firstly a new fitting approach describing oxygen consuming kinetics and secondly the use of an Artificial Neural Network approach to describe and compare the oxygen avidity of wines according to their basic chemical composition (i.e. the content of ethanol, titratable acidity, total sulfur dioxide, total phenolics, iron and copper). The results showed no significant differences in the oxygen consumption rate between white and red wines, and allowed the sorting of the wines studied according to their oxygen consumption rate.
authors.affiliation: Departamento de Ingeniería Agrícola y Forestal, Universidad de Valladolid, Spain; Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Spain.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Nevares
authors.affiliation: Departamento de Ingeniería Agrícola y Forestal, Universidad de Valladolid, Spain; Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Spain.
authors.forename: Víctor
authors.initials: V
authors.lastname: Martínez-Martínez
authors.affiliation: Departamento de Química Analítica, Universidad de Valladolid, Spain; Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Martínez-Gil
authors.affiliation: Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Spain.
authors.forename: Roberto
authors.initials: R
authors.lastname: Martín
authors.affiliation: Facultad de Ciencias Agrarias, Universidad de Talca, Chile.
authors.forename: V Felipe
authors.initials: VF
authors.lastname: Laurie
authors.affiliation: Departamento de Química Analítica, Universidad de Valladolid, Spain; Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Spain. Electronic address: delalamo@qa.uva.es.
authors.forename: María
authors.initials: M
authors.lastname: Del Álamo-Sanza
mesh_terms: D007501:Iron / Q000032:analysis*; D010100:Oxygen / Q000737:chemistry*; D010101:Oxygen Consumption / Q000502:physiology*; D013458:Sulfur Dioxide / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D013458:Sulfur Dioxide; D007501:Iron; D010100:Oxygen
keywords: Artificial Neural Networks; Iron; Oxidation; Oxygen; Oxygen consumption rate; Phenol; Sulfur dioxide; Wine