Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation
The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The ma...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1961 |
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| author | Marioli Carrasco-Quiroz Ana María Martínez-Gil Ignacio Nevares Víctor Martínez-Martínez Rosario Sánchez-Gómez Maria del Alamo-Sanza |
| author_facet | Marioli Carrasco-Quiroz Ana María Martínez-Gil Ignacio Nevares Víctor Martínez-Martínez Rosario Sánchez-Gómez Maria del Alamo-Sanza |
| author_sort | Marioli Carrasco-Quiroz |
| collection | DOAJ |
| description | The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The main objective of this method was to optimize a formulation of the potential wine, based on the grape extracts (GEs), to subsequently evaluate its oxygen consumption kinetics, guaranteeing maximum differentiation between the different GEs. The optimization was carried out with a Taguchi orthogonal matrix design, which optimized the variables to be used in the GE reconstitution. The variables studied were pH, Fe<sup>2+</sup>, Cu<sup>2+</sup>, Mn<sup>2+</sup>, alcohol content and acetaldehyde. The evaluation of the characteristic parameters of the consumption kinetics of each of the GEs allowed us to know the different reconstitution conditions that most influence the differentiation of the oxygen consumption kinetics of very similar GEs. The reconstitution conditions chosen were pH 3.3; 1 mg/L Fe<sup>2+</sup>; 0.1 mg/L Cu<sup>2+</sup>; 1 mg/L Mn<sup>2+</sup>; 12% (<i>v</i>/<i>v</i>) alcoholic strength and 10 mg/L acetaldehyde, with pH, Fe<sup>2+</sup> and Mn<sup>2+</sup> being the significant conditions. The kinetics of reconstituted GE could be a tool for the classification and evaluation of grapes according to their aging potential or shelf life of the wine made. |
| first_indexed | 2024-03-09T21:53:35Z |
| format | Article |
| id | doaj.art-2917ddfae4b7427b9b91ebf286c58806 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:53:35Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2917ddfae4b7427b9b91ebf286c588062023-11-23T20:02:13ZengMDPI AGFoods2304-81582022-07-011113196110.3390/foods11131961Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract EvaluationMarioli Carrasco-Quiroz0Ana María Martínez-Gil1Ignacio Nevares2Víctor Martínez-Martínez3Rosario Sánchez-Gómez4Maria del Alamo-Sanza5Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, SpainDepartment of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, SpainDepartment of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, SpainDepartment of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, SpainDepartment of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, SpainDepartment of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, SpainThe development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The main objective of this method was to optimize a formulation of the potential wine, based on the grape extracts (GEs), to subsequently evaluate its oxygen consumption kinetics, guaranteeing maximum differentiation between the different GEs. The optimization was carried out with a Taguchi orthogonal matrix design, which optimized the variables to be used in the GE reconstitution. The variables studied were pH, Fe<sup>2+</sup>, Cu<sup>2+</sup>, Mn<sup>2+</sup>, alcohol content and acetaldehyde. The evaluation of the characteristic parameters of the consumption kinetics of each of the GEs allowed us to know the different reconstitution conditions that most influence the differentiation of the oxygen consumption kinetics of very similar GEs. The reconstitution conditions chosen were pH 3.3; 1 mg/L Fe<sup>2+</sup>; 0.1 mg/L Cu<sup>2+</sup>; 1 mg/L Mn<sup>2+</sup>; 12% (<i>v</i>/<i>v</i>) alcoholic strength and 10 mg/L acetaldehyde, with pH, Fe<sup>2+</sup> and Mn<sup>2+</sup> being the significant conditions. The kinetics of reconstituted GE could be a tool for the classification and evaluation of grapes according to their aging potential or shelf life of the wine made.https://www.mdpi.com/2304-8158/11/13/1961grapesdissolved oxygenoxygen consumption kineticsred wine componentsreconstitutionshelf life |
| spellingShingle | Marioli Carrasco-Quiroz Ana María Martínez-Gil Ignacio Nevares Víctor Martínez-Martínez Rosario Sánchez-Gómez Maria del Alamo-Sanza Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation Foods grapes dissolved oxygen oxygen consumption kinetics red wine components reconstitution shelf life |
| title | Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation |
| title_full | Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation |
| title_fullStr | Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation |
| title_full_unstemmed | Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation |
| title_short | Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation |
| title_sort | development of a new strategy for studying the oxygen consumption potential of wine through the grape extract evaluation |
| topic | grapes dissolved oxygen oxygen consumption kinetics red wine components reconstitution shelf life |
| url | https://www.mdpi.com/2304-8158/11/13/1961 |
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