Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja-CSIC-Gobierno de la Rioja, Finca La Grajera, Ctra. De Burgos km. 6, 26007 Logroño, Spain.
Food Chem. 2018 May 15;248:37-45. doi: 10.1016/j.foodchem.2017.12.028. Epub 2017 Dec 9.
The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O consumption is complete. Three exposure levels of O were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO). In each oxygen level, 2-4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O very fast. Overall, multivariate data techniques identify six different Oxygen-Consumption-Rates (OCRs) as required to completely define wine O consumption. Except the last one, all could be modeled from the wine initial chemical composition. Total acetaldehyde, Mn, Cu/Fe, blue and red pigments and gallic acid seem to be essential to determine these OCRs.
葡萄酒消耗氧气的速率是重要的技术参数，但其测量方法尚未得到认可。在这项工作中，将 8 种葡萄酒与密封管中的受控空气体积接触，管内装有氧气传感器，并在 25°C 下进一步搅拌，直到 O 消耗完全。使用了三种 O 暴露水平：低（10mg/L）和中或高（18 或 32mg/L 加上氧化所有葡萄酒 SO 所需的量）。在每个氧气水平下，确定了 2-4 个遵循准一级动力学的独立阶段，外加一个葡萄酒快速消耗 O 的初始阶段。总的来说，多元数据分析技术确定了 6 种不同的氧气消耗率（OCR），以完全定义葡萄酒的 O 消耗。除了最后一个，所有 OCR 都可以从葡萄酒的初始化学成分进行建模。总乙醛、Mn、Cu/Fe、蓝红色素和没食子酸似乎是确定这些 OCR 所必需的。
