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

Abstract

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… (More)
DOI: 10.1016/j.foodchem.2017.04.148

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