Measuring the oxygen content during winemaking and bottle storage has
become increasingly popular due to its impact on the sensory quality and
longevity of wines. Nevertheless, only a few attempts to describe the
kinetics of oxygen consumption based on the chemical composition of
wines have been published. Therefore, this study proposes firstly a new
fitting approach describing oxygen consuming kinetics and secondly the
use of an Artificial Neural Network approach to describe and compare the
oxygen avidity of wines according to their basic chemical composition
(i.e. the content of ethanol, titratable acidity, total sulfur dioxide,
total phenolics, iron and copper). The results showed no significant
differences in the oxygen consumption rate between white and red wines,
and allowed the sorting of the wines studied according to their oxygen
consumption rate.
