Redox potential evolution during red wine aging in alternative systems

Citation data:

Analytica Chimica Acta, ISSN: 0003-2670, Vol: 563, Issue: 1, Page: 223-228

Publication Year:
2006
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DOI:
10.1016/j.aca.2005.11.017
Author(s):
M. Del Álamo, I. Nevares, L. M. Cárcel
Publisher(s):
Elsevier BV
Tags:
Chemistry, Biochemistry, Genetics and Molecular Biology, Environmental Science
article description
The variations of redox potential ( E H ) reflect the oxidation–reduction reactions happening to the wine throughout its aging period. The present study shows the evolution of redox potential in a red wine during aging in different systems (barrels, oak chips and oak staves). All of them have undergone by the same aging conditions carried out in a wine cellar participating the Cigales Appellation of Origin Program (Spain). The monitoring of E H, basic parameters, color parameters and phenolic compounds explains their modifications, as well as the correlations between the E H and these parameters with aging time. The redox potential is a useful discriminant variable to differentiate wine aging systems.

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