Nondestructive Colorimetric Method To Determine the Oxygen Diffusion Rate through Closures Used in Winemaking

Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L du...

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Published in:Journal of agricultural and food chemistry 2005-09, Vol.53 (18), p.6967-6973
Main Authors: Lopes, Paulo, Saucier, Cédric, Glories, Yves
Format: Article
Language:English
Subjects:
Biological and medical sciences
bottles
Calibration
colorimetry
Colorimetry - methods
cork stoppers
Diffusion
dyes
Food engineering
Food Handling - instrumentation
Food Handling - methods
Food industries
Food Packaging - instrumentation
Fundamental and applied biological sciences. Psychology
indigo carmine
Kinetics
Life Sciences
oxygen
Oxygen - analysis
Oxygen - chemistry
sodium dithionite
Wine
wine bottle closures
winemaking
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cited_by cdi_FETCH-LOGICAL-a439t-d3c44cfc7a78fb8e5e9b2fac5686f5669de60d4157f528e14abc69c61b80bde43
cites cdi_FETCH-LOGICAL-a439t-d3c44cfc7a78fb8e5e9b2fac5686f5669de60d4157f528e14abc69c61b80bde43
container_end_page 6973
container_issue 18
container_start_page 6967
container_title Journal of agricultural and food chemistry
container_volume 53
creator Lopes, Paulo
Saucier, Cédric
Glories, Yves
description Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L during the postbottling period. This method was used to study oxygen diffusion through different closures available on the market. After 365 days of horizontal storage, only the control bottle was impermeable to atmospheric oxygen; all other closures exhibited variable rates of oxygen diffusion, which were much greater in the first month than in the following months. It was shown that the rate of diffusion was clearly influenced by the type of closure material used. Keywords: Indigo carmine; sodium dithionite; oxygen diffusion; closures; bottles
doi_str_mv 10.1021/jf0404849
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Agric. Food Chem</addtitle><description>Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L during the postbottling period. This method was used to study oxygen diffusion through different closures available on the market. After 365 days of horizontal storage, only the control bottle was impermeable to atmospheric oxygen; all other closures exhibited variable rates of oxygen diffusion, which were much greater in the first month than in the following months. It was shown that the rate of diffusion was clearly influenced by the type of closure material used. 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Psychology</subject><subject>indigo carmine</subject><subject>Kinetics</subject><subject>Life Sciences</subject><subject>oxygen</subject><subject>Oxygen - analysis</subject><subject>Oxygen - chemistry</subject><subject>sodium dithionite</subject><subject>Wine</subject><subject>wine bottle closures</subject><subject>winemaking</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNptkc1v0zAYxiMEYt3gwD8AvoDEIWAn_spx6hhFFIZYyxAXy3Fet-6SeNjJtP33uGrVXji9kp-fn_fjybJXBH8guCAfNxZTTCWtnmQTwgqcM0Lk02yCk5hLxslJdhrjBmMsmcDPsxPCSUlwJSZZ9933DcQhjGZw94CmvvXBdTAEZ9A3GNa-QQuPLmCA0Lke0LAGdPXwuIIeXThrx-h8j37qYasEP67WaNr6OAaIaBmhQa5HN-lfp29dv3qRPbO6jfByX8-y5eWnxXSWz68-f5mez3NNy2rIm9JQaqwRWkhbS2BQ1YXVhnHJLeO8aoDjhhImLCskEKprwyvDSS1x3QAtz7L3O9-1btVd2keHR-W1U7Pzudq-4YILWTBxTxL7bsfeBf93TKdQnYsG2lb34MeouGRlxSU-mprgYwxgD84Eq20O6pBDYl_vTce6g-ZI7g-fgLd7QEejWxt0b1w8coIUKcMycfmOc3GAh4Ouw63iohRMLX5cq9mv318Xf6hUN4l_s-Ot9kqvQvJcXheYlDhNyKpSHjtrE9XGj6FPSfxnhX9qRbRl</recordid><startdate>20050907</startdate><enddate>20050907</enddate><creator>Lopes, Paulo</creator><creator>Saucier, Cédric</creator><creator>Glories, Yves</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0001-6677-4488</orcidid></search><sort><creationdate>20050907</creationdate><title>Nondestructive Colorimetric Method To Determine the Oxygen Diffusion Rate through Closures Used in Winemaking</title><author>Lopes, Paulo ; Saucier, Cédric ; Glories, Yves</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a439t-d3c44cfc7a78fb8e5e9b2fac5686f5669de60d4157f528e14abc69c61b80bde43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>bottles</topic><topic>Calibration</topic><topic>colorimetry</topic><topic>Colorimetry - methods</topic><topic>cork stoppers</topic><topic>Diffusion</topic><topic>dyes</topic><topic>Food engineering</topic><topic>Food Handling - instrumentation</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Packaging - instrumentation</topic><topic>Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><date>2005-09-07</date><risdate>2005</risdate><volume>53</volume><issue>18</issue><spage>6967</spage><epage>6973</epage><pages>6967-6973</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><notes>istex:BEBC177CA58E5DED238BE5261E724B43909D11C2</notes><notes>ark:/67375/TPS-HVXKTZ48-W</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L during the postbottling period. This method was used to study oxygen diffusion through different closures available on the market. 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source American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list)
subjects Biological and medical sciences
bottles
Calibration
colorimetry
Colorimetry - methods
cork stoppers
Diffusion
dyes
Food engineering
Food Handling - instrumentation
Food Handling - methods
Food industries
Food Packaging - instrumentation
Fundamental and applied biological sciences. Psychology
indigo carmine
Kinetics
Life Sciences
oxygen
Oxygen - analysis
Oxygen - chemistry
sodium dithionite
Wine
wine bottle closures
winemaking
title Nondestructive Colorimetric Method To Determine the Oxygen Diffusion Rate through Closures Used in Winemaking
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