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

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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Bibliographic Details
Main Authors: Jelena Jeremic, Isara Vongluanngam, Arianna Ricci, Giuseppina Paola Parpinello, Andrea Versari
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Molecules
Subjects:
antioxidants
oxygen consumption rate
sangiovese
sustainable winemaking
tannins
Online Access:https://www.mdpi.com/1420-3049/25/5/1215

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