> Detailanzeige

González-Arenzana, Lucía; López, Rosa; Escribano-Viana, Rocío; Larreina, Beatriz; Garijo, Patrocinio; Gutiérrez, Ana Rosa; Santamaría, Pilar; Olarte, Carmen; Alba-Elías, Fernando; González-Marcos, Ana; Sainz-García, Elisa; Sainz-García, Ana; Múgica-Vidal, Rodolfo; Muro-Fraguas, Ignacio; López-Alfaro, Isabel

Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

Literatur-
verwaltung

Zur
Merkliste

Lösche von
Merkliste

Per Whatsapp teilen

Schließen

Merkliste



Sie können Bookmarks mittels Listen verwalten, loggen Sie sich dafür bitte in Ihr SLUB Benutzerkonto ein.
  • Medientyp: E-Artikel
  • Titel: Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
  • Beteiligte: González-Arenzana, Lucía; López, Rosa; Escribano-Viana, Rocío; Larreina, Beatriz; Garijo, Patrocinio; Gutiérrez, Ana Rosa; Santamaría, Pilar; Olarte, Carmen; Alba-Elías, Fernando; González-Marcos, Ana; Sainz-García, Elisa; Sainz-García, Ana; Múgica-Vidal, Rodolfo; Muro-Fraguas, Ignacio; López-Alfaro, Isabel
  • Erschienen: EDP Sciences, 2023
  • Erschienen in: BIO Web of Conferences
  • Sprache: Nicht zu entscheiden
  • DOI: 10.1051/bioconf/20236802013
  • ISSN: 2117-4458
  • Schlagwörter: General Medicine
  • Entstehung:
  • Anmerkungen:
  • Beschreibung: <jats:p>Oak barrels are a valuable material for wine ageing, although their difficult cleaning and disinfection favours microbiological contamination causing wine quality depreciation. Atmospheric pressure cold plasma is a suitable technique to reduce microbiota, but there is little research on its impact on the nutritional and sensory characteristics of foods. The aim of this study was to analyse the organoleptic characteristics of red wines in contact with plasma-activated waters (PAW) treated wood, of different origins and toasting levels. These red wines were compared with others that had been in contact with two types of control wood; some immersed in distilled water and others subjected to sulphur dioxide combustion. The results showed that oak wood treated with PAW did not cause defects at the olfactory and gustatory level of the red wines, which presented good harmony, sufficient body and balanced fruity and spicy notes, sometimes even superior to those described for red wines in contact with control wood (sulphited or submerged in distilled water). Therefore, the treatment of the wood with PAW did not have a negative impact on the sensory quality of the wines, regardless of the origin and toasting of the wood.</jats:p>
  • Zugangsstatus: Freier Zugang