{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T11:31:33Z","timestamp":1790681493331,"version":"4.1.0"},"reference-count":58,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,3,8]],"date-time":"2020-03-08T00:00:00Z","timestamp":1583625600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation. This work compares the oxygen consumption rate (OCR) of four commercial oenological tannins (two procyanidins from grape skin and seed, an ellagitannin from oak wood and a gallotannin from gallnut) in a model wine solution and Chianti red wine. All samples were subjected to consecutive cycles of air saturation at 20 \u00b0C to increase the total level of oxygen provided. After each cycle, the oxygen level was measured by means of a non-invasive luminescent sensor glued to a transparent surface (sensor dots) until there was no further change in substrate reactivity. The OCR followed first-order kinetics, regardless of the tannin. As expected, the ellagitannin showed the fastest OCR, followed by the two from grape seeds and skins and finally the gallotannin. The total O2 consumption in the red wine was almost double that of the model solution, due to the oxidation of wine substrates. The measurement of OCR is helpful for setting up an advanced winemaking protocol that makes use of tannins to reduce the use of sulfur dioxide.<\/jats:p>","DOI":"10.3390\/molecules25051215","type":"journal-article","created":{"date-parts":[[2020,3,9]],"date-time":"2020-03-09T07:15:26Z","timestamp":1583738126000},"page":"1215","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine"],"prefix":"10.3390","volume":"25","author":[{"given":"Jelena","family":"Jeremic","sequence":"first","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy"},{"name":"RUFFINO S.r.l.\u2014a Constellation Brands Company\u2014Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isara","family":"Vongluanngam","sequence":"additional","affiliation":[{"name":"RUFFINO S.r.l.\u2014a Constellation Brands Company\u2014Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy"},{"name":"Ecole Sup\u00e9rieure d\u2019Agriculture, 55 Rue Rabelais, 49000 Angers, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arianna","family":"Ricci","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1439-8035","authenticated-orcid":false,"given":"Giuseppina Paola","family":"Parpinello","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2960-0619","authenticated-orcid":false,"given":"Andrea","family":"Versari","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/ajgw.12002","article-title":"Oenological tannins: A review","volume":"19","author":"Versari","year":"2013","journal-title":"Aust. 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