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dc.contributor.authorGiménez-Gómez, Pablo
dc.contributor.authorGutiérrez-Capitán, Manuel
dc.contributor.authorRíos, Juan Manuel
dc.contributor.authorCapdevila, Fina
dc.contributor.authorPuig-Pujol, Anna
dc.contributor.authorJiménez-Jorquera, Cecilia
dc.date.accessioned2021-06-07T11:58:47Z
dc.date.available2022-03-24T12:00:18Z
dc.date.issued2020-12-24
dc.identifier.citationGiménez-Gómez, Pablo, Manuel Gutiérrez-Capitán, Juan Manuel Ríos, Fina Capdevila, Anna Puig-Pujol, and Cecilia Jiménez-Jorquera. 2021. "Microanalytical Flow System For The Simultaneous Determination Of Acetic Acid And Free Sulfur Dioxide In Wines". Food Chemistry 346: 128891. doi:10.1016/j.foodchem.2020.128891.ca
dc.identifier.issn0308-8146ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1280
dc.description.abstractFree sulfur dioxide and volatile acidity are parameters related to the quality of wines. Traditional methods for their determination are tedious, time consuming and require analysis in decentralized laboratories, therefore corrective actions cannot be applied on time. This may be more complex in aging wine cellars, where hundreds of individual barrels containing almost finished wines should be monitored. To achieve this aim, a portable microanalytical flow system for the simultaneous detection of free SO2 and acetic acid during the ageing of wines is proposed in this work. The miniaturized system is based on the use of a gas-diffusion membrane and a pH-ISFET, and can be easily installed in barrels. The system was optimized in the range of 5–60 mg L−1 and 0.15–1.40 g L−1 for SO2 and acetic acid, respectively. It was validated with different sets of wine samples by comparing the results with standard methods, demonstrating a good agreement between methods.ca
dc.format.extent51ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Chemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleMicroanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in winesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMICIU/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTI2018-100773-B-C31/ES/SISTEMAS LAB-ON-CHIP BASADOS EN TECNOLOGIA MICROELECTRONICA Y FOTONICA PARA EL CONTROL DE CULTIVOS CELULARES Y COMPORTAMIENTO NEURONAL/ca
dc.subject.udc634ca
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.128891ca
dc.contributor.groupAltres Activitatsca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/