The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine

One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation. This work compares the oxygen consumption rate (OCR) of four commerci...

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Detalles Bibliográficos
Autores principales: Jeremic, Jelena, Vongluanngam, Isara, Ricci, Arianna, Parpinello, Giuseppina Paola, Versari, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179462/
https://www.ncbi.nlm.nih.gov/pubmed/32182679
http://dx.doi.org/10.3390/molecules25051215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179462/
https://www.ncbi.nlm.nih.gov/pubmed/32182679
http://dx.doi.org/10.3390/molecules25051215

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