ArticleMolecules (Basel, Switzerland)2020
The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 19 citations in OpenAlex.
- Deciphering the mechanisms of oxygen transfer into a wine bottle.Science advances · 2026Article
- Role of ellagitannins and OTR of theFood chemistry: X · 2025Article
- White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle.Food chemistry: X · 2024Article
- Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.Foods (Basel, Switzerland) · 2024Article
- Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution.Antioxidants (Basel, Switzerland) · 2023Article
- Article
- Influence of Oxygen Management on Color and Phenolics of Red Wines.Molecules (Basel, Switzerland) · 2023Article
- Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases.Molecules (Basel, Switzerland) · 2020Review
- Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.Molecules (Basel, Switzerland) · 2020Article
- A New Extract from Pomegranate (Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 °C 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 O
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.