Vanesa Carrascón

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Fifteen Spanish red wines extensively characterized in terms of SO2, color, antioxidant indexes, metals, and polyphenols were subjected to five consecutive sensor-controlled cycles of air saturation(More)
Chemical changes caused by oxidation of red wines during 5 consecutive air-saturation cycles have been assessed. In order to investigate the existing relationship between the effects caused by O2 and(More)
This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the(More)
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(More)
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