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3 gru 2021 · In order to obtain information on the oxidative behavior of red wines, oxygen consumption rates and electrochemical changes (cyclic voltammetry) were measured for nine red wines subject to three different accelerated ageing tests: chemical (with hydrogen peroxide), enzymatic (with laccase from Trametes versicolor), and temperature (at 60 °C).
24 lip 2020 · Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different.
4 lut 2021 · The application of accelerated oxidation tests to the five monovarietal wines considered was instrumental to understand as to whether the oxidation could determine changes in the phenolic composition of red wines to such an extent to limit the possibility of distinguishing the wines from each other.
Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different.
For chemical test, 20 μL of hydrogen peroxide solution (30% in water) was added to 11mL of red wine. Finally, the heat treatment was performed by heating 11mL of wine at 60 °C.
4 lut 2021 · Three accelerated oxidation tests were compared: oxygen saturation (sat), hydrogen peroxide addition (H 2 O 2), and acetaldehyde addition (AtCH). Saturation test (sat): The oxidation test consisted of three consecutive air saturation cycles.
17 cze 2016 · Oxidation is generally the limiting factor in the preservation of wine. Several important historical wine authors have reflected on the significance of oxidation. In principle, redox potential measurements could be useful for evaluating whether wine is excessively reduced or oxidized.
