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

Identificador:  imarina:6389106

Handle: https://hdl.handle.net/20.500.11797/imarina6389106

Autores:  Pascual, Olga; Vignault, Adeline; Gombau, Jordi; Navarro, Maria; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Miquel Canals, Joan; Hermosin-Gutierrez, Isidro; Teissedre, Pierre-Louis; Zamora, Fernando

Resumen:
© 2017 Elsevier Ltd 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.