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The oxygen consumption kinetics of commercial oenological tannins in model wine solution and Chianti red wine
Jelena Jeremic
,
Isara Vongluanngam
, Arianna Ricci
, Giuseppina Paola Parpinello
, Andrea Versari
Agricultural, Environmental and Veterinary Sciences
Gulbali Research Institute
Università di Bologna
Ruffino S.R.L
Ecole Supérieure d'Agricultures
Ruffino S.R.L
Research output
:
Contribution to journal
›
Article
›
peer-review
19
Citations (Scopus)
23
Downloads (Pure)
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Keyphrases
Air Saturation
25%
Chianti
100%
Consecutive Cycles
25%
Ellagitannins
50%
First-order Kinetics
25%
Gallnut
25%
Gallotannins
50%
Grape Seeds
50%
Grape Skin
50%
Luminescent Sensor
25%
Model Solution
25%
Model Wine Solution
100%
O2 Consumption
25%
Oak Wood
25%
Oenological Tannins
100%
Oxygen Consumption Kinetics
100%
Oxygen Consumption Rate
100%
Oxygen Level
25%
Oxygen Reactivity
25%
Procyanidins
25%
Red Wine
100%
Substrate Reactivity
25%
Sulfur Dioxide
50%
Surface Sensors
25%
Tannins
50%
Transition Metal Oxides
25%
Transparent Surfaces
25%
Wine
50%
Winemaking
50%
Food Science
Grape Seeds
33%
Procyanidin
33%
Red Wine
100%
Winemaking
66%