Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants
| Autor: | Joan Miquel Canals, Nicolas Rozès, José María Heras, Pol Giménez, Sergi Anguela, Nathalie Sieczkowski, Pere Pons-Mercadé, Fernando Zamora |
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| Rok vydání: | 2021 |
| Předmět: |
Kinetics
chemistry.chemical_element Oxygen consumption rate Horticulture 01 natural sciences Oxygen chemistry.chemical_compound 0404 agricultural biotechnology Food science Sulfur dioxide Inactivated dry yeasts Wine 010401 analytical chemistry Botany Agriculture 04 agricultural and veterinary sciences Glutathione Ascorbic acid 040401 food science Sulfur 0104 chemical sciences chemistry QK1-989 Food Science |
| Zdroj: | OENO One, Vol 55, Iss 2 (2021) |
| ISSN: | 2494-1271 |
| DOI: | 10.20870/oeno-one.2021.55.2.4618 |
| Popis: | The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide. These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research. |
| Databáze: | OpenAIRE |
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