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Description
Research group UVaMOX has an excellent international reputation within the field of oxygen evaluation in wines and other drinks before and after packaging. It is a member of the international association O2inwines (www.o2inwines.org), a non-profit organization which offers solutions with a scientific base to problems of management of oxygen in wine. UVaMOX is pioneer in the study of oxygen management and its evaluation in Spain and the world. Now we have broadened out monitoring skills for oxygen dissolved through non-invasive optic technology with the aim of offering a service which will measure all the oxygen in a bottle with measures in both the headspace and in the liquid. The measurable oxygen levels are µg/L. The presence of oxygen in a bottle with a non-controlled bottling/capping can vary from 4 mg/L to 1 mg/L of wine. This could be a problem since none of the traditional ways of bottling has a monitoring of the oxygen levels in its headspace as part of their control strategies. A level of oxygen of 4 mg/L may be equivalent to a decrease of more than 10 years of the bottled wine shelf life. This work focuses on the oxygen auditories: Aptitude tests for bottling lines. Characterization and zonification of oxygen in fermenters and other processes. Evaluation of oxygen permeability of differents packagings.Other information
Number of researchers:
7
Development status:
Developed but not marketed
Differentiation in the market:
Quality
Applicability of technology:
Yes
Companies and markets:
•Companies in which the bottling/packaging are usual processes and where products capable of suffering oxidation/reduction are handled: wines, juices, oil. •Cellar •Food industry •Packaging lines
Advantages:
Our service consists of theend of the following tasks: 1- Visual evaluation of oxygen management systems. 2- Evaluation of bottling line performance for every drink lot, using a standarized by UVaMOX protocol. 3- Evaluation of the oxygen entry points in every bottling installation. 4- Analysis of the oxygen levels in the headspace and the oxygen dissolved in liquid with the help of non-invasive optical technology and oxygen sensors. 5- Analysis of data and result report. Our service (travel and accommodation non included) costs 3,000€, and depending on the number of samples: 1-3 samples - 300€/unit, 4-7 samples - 250€/unit, 8 or more samples 225€/unit The service includes: • A strong evaluation of the bottler’s features in the oxygen management. • •Comparative evaluation with other bottling facilities. •Evaluation of oxygen entry for its installation. •Recommendation of management practices to impove oxygen management performance
Additional Information:
Lines of research: 1. Characterization and modelling of micro-oxygenation systems for wines. To a highly efficient mico-oxygenation system. 2.Characterization and comparison of the different oxygen measurement systems in wines. Measurement of the oxygen consumption for a dosification in demans. Collaborations with: UNIVERSITY OF GRAZ UNIVERSITY OF GANTE UNIVERSITY OF TALCA UNIVERSITY OFSALAMANCA AUSTRALIAN WINE RESEARCH INSTITUTE PYROSCIENCE UNIVERSIDAD DE OVIEDO PALACIO DE VILLACHICA CELLAR VIÑAS ZAMORANAS PROTOS CELLAR JOSÉ PARIENTE CELLAR MATARROMERA CELLAR NOMACORC COOPERAGE INTONA COOPERAGE DUERO COOPERAGE RADOUX COOPERAGE
UNESCO Code:
3102 - Agricultural engineering
Other members:
Ignacio Nevares Domínguez
Ana María Martínez Gil
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Luis Miguel Cárcel Cárcel
José Antonio Fernández Escudero
Sagrario Merino García
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