Studies on the oxygen consumption of wines in bottles of various colours
1992
Leko, L. | Dobany, S. | Patko, G. | Vida, J.
The oxygen consumption of wines, which leads to aging and changes in quality, was studied as a function of the 3 bottle colours (colourless, green and brown) most frequently used in reatiling. For the purpose of the examinations, Irsai Oliver and Cabernet franc wine vintaged in 1989 was bottled after drawing off twice, combined clarification and filtration. Cider of the Durbints sogor apple variety was used as the control. The bottles were corked. In the dark, the white wine Irsai Oliver and the cider Durbints sogor consumed no oxygen even after 24 ha while for the red wine Cabernet franc, which contains large quantities of polyphenol, there was a 2.5 mg/l reduction in oxygen. The reaction of oxygen, primarily with polyphenols, was least sensitive to light in cider and most sensitive in Cabernet franc. As the result of light, the fixation of oxygen was weakest in brown bottles and most intense in colourless bottles, the value for green bottles was nearer to that in brown bottles. The reaction depends on the energy of the light, its dependence on the wavelength is mainly of theoretical importance
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