Difference between revisions of "MiPNet06.08 Weinatmung"
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{{Publication | {{Publication | ||
|title=Oroboros (2001) Weinatmung. Mitochondr Physiol Network 06.08 | |title=Oroboros (2001) Weinatmung. Mitochondr Physiol Network 06.08 | ||
|info=[[File:PDF.jpg|100px|link=http://wiki.oroboros.at/images/3/3e/MiPNet06.08_Weinatmung.pdf|Bioblast pdf]] »[http://www.bioblast.at/index.php/File:MiPNet06. | |info=[[File:PDF.jpg|100px|link=http://wiki.oroboros.at/images/3/3e/MiPNet06.08_Weinatmung.pdf|Bioblast pdf]] »[http://www.bioblast.at/index.php/File:MiPNet06.08_Weinatmung.pdf Versions] | ||
|authors=Oroboros | |authors=Oroboros | ||
|year= | |year=2001 | ||
|journal=Mitochondr Physiol Network | |journal=Mitochondr Physiol Network | ||
|abstract=Respiration of wine is a widely considered process for quality improvement upon opening the bottle, yet any scientific approach towards experimental determination of the corresponding oxygen consumption is lacking. High-resolution respirometry was applied for the first time to quantify the rate of respiration in wine, combined with a test for antioxidative capacity upon addition of ascorbic acid. Respiration ranged from 1 to 7 pmol O2.s-1.mL-1 in various wines, which is far below the limit of detection in conventional respirometers. Respiration was lowest in a white wine and highest in high-quality red wines. Low respiration of low-quality red wines was stimulated by ascorbate, whereas the antioxidative capacity of high-quality red wines prevented stimulation of respiration by ascorbate. High-resolution respirometry provides a sensitive tool for the quantitative determination of wine respiration as a basis for quality control of wine. | |abstract=Respiration of wine is a widely considered process for quality improvement upon opening the bottle, yet any scientific approach towards experimental determination of the corresponding oxygen consumption is lacking. High-resolution respirometry was applied for the first time to quantify the rate of respiration in wine, combined with a test for antioxidative capacity upon addition of ascorbic acid. Respiration ranged from 1 to 7 pmol O2.s-1.mL-1 in various wines, which is far below the limit of detection in conventional respirometers. Respiration was lowest in a white wine and highest in high-quality red wines. Low respiration of low-quality red wines was stimulated by ascorbate, whereas the antioxidative capacity of high-quality red wines prevented stimulation of respiration by ascorbate. High-resolution respirometry provides a sensitive tool for the quantitative determination of wine respiration as a basis for quality control of wine. | ||
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Oroboros (2001) Mitochondr Physiol Network
Abstract: Respiration of wine is a widely considered process for quality improvement upon opening the bottle, yet any scientific approach towards experimental determination of the corresponding oxygen consumption is lacking. High-resolution respirometry was applied for the first time to quantify the rate of respiration in wine, combined with a test for antioxidative capacity upon addition of ascorbic acid. Respiration ranged from 1 to 7 pmol O2.s-1.mL-1 in various wines, which is far below the limit of detection in conventional respirometers. Respiration was lowest in a white wine and highest in high-quality red wines. Low respiration of low-quality red wines was stimulated by ascorbate, whereas the antioxidative capacity of high-quality red wines prevented stimulation of respiration by ascorbate. High-resolution respirometry provides a sensitive tool for the quantitative determination of wine respiration as a basis for quality control of wine. • Keywords: Archive
Labels: MiParea: Respiration
Stress:Oxidative stress;RONS
Preparation: Oxidase;biochemical oxidation
