Table 2.

Dissolved oxygen consumption rates for three different oxidized wines: (a) at 60 °C; (b) with a hydrogen peroxide solution; (c) with a laccase solution. Means with different lowercase letters are significantly different (Tukey test, α = 0.05).

(a)
Wine Sample	Oxygen Consumption Rate (ppm·h−1)
2018 Syrah wine—heat test (60 °C)	2.40 ± 0.06 a
2014 Syrah wine—heat test (60 °C)	1.77 ± 0.45 a
2010 Syrah wine—heat test (60 °C)	2.28 ± 0.28 a
(b)
2018 Syrah wine—hydrogen peroxide test	2.86 ± 0.28 a
2014 Syrah wine—hydrogen peroxide test	4.41 ± 0.33 b
2010 Syrah wine—hydrogen peroxide test	3.65 ± 0.08 c
(c)
2018 Syrah wine—laccase test	3.33 ± 0.06 a
2014 Syrah wine—laccase test	2.45 ± 0.34 b
2010 Syrah wine—laccase test	4.54 ± 0.66 c