WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

Abstract

SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO2 was evidenced suggesting that released free SO2 can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first direct evidence of acetaldehyde bound SO2 dissociation provides a completely new representation of the long-term protection efficiency of SO2 during bottle aging.

DOI:

Publication date: June 14, 2022

Issue: WAC 2022

Type: Article

Authors

Sofia Tachtalidou, Nicolas Sok, Franck Denat, Laurence Noret, Philippe Schmit-Kopplin, Maria Nikolantonaki, Régis D. Gougeon

Presenting author

Sofia Tachtalidou – UMR PAM Université de Bourgogne/Agro Sup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France

UMR PAM Université de Bourgogne/Agro Sup Dijon, France | Institut de Chimie Moléculaire de l’Université de Bourgogne, UMR 6302, CNRS, Université Bourgogne Franche-Comté, 21078 Dijon, France | UMR PAM Université de Bourgogne/Agro Sup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France | Analytical BioGeoChemistry Research Unit, Helmholtz Zentrum München, and Technical University of Munich, Germany | UMR PAM Université de Bourgogne/Agro Sup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France | UMR PAM Université de Bourgogne/Agro Sup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France

Contact the author

Keywords

antioxidant activity-white wine-oxidation-chardonnay-aldehydes

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Analysis of mousy off-flavour wines

Winemakers are increasingly experimenting with new techniques, such as spontaneous fermentation, prolonged yeast contact, higher pH, minimal sulphur dioxid, filtration and clarification or oxidative ageing. Along with this, the risk of microbial spoilage increases, and so the off-flavour mousiness, long time underestimated, is becoming more frequent. Characteristic of the mousy off-flavour is the delayed perception after swallowing the wine. After a few seconds the flavour appears, reminiscent of a dirty mouse cage. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline. Yeasts such as Dekkera/Brettanomyces and heterofermentative lactic acid bacteria like Lactobacillus hilgardii can release these compounds.

Flooding responses on grapevine: a physiological, transcriptional and metabolic perspective

Studies on model plants have shown that temporary soil flooding exposes roots to a significant hypoxic stress resulting in metabolic re-programming, accumulation of toxic metabolites and hormonal imbalance. To date, physiological and transcriptional responses to flooding in grapevine are poorly characterized. To fill this gap, we aimed to gain insights into the transcriptional and metabolic changes induced by flooding on grapevine roots (K5BB rootstocks), on which cv Sauvignon blanc (Vitis vinifera L.) plants were grafted.

Sensorial characteristic of single variety red wines from four local variants of Tempranillo

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account

Study of the “Charentes terroir” for wine production of Merlot and Sauvignon: method, installation of the experimental device, first results

Cognac vineyard is mainly dedicated to brandy production. Within the vineyard restructuring context, one part is turned over wine varieties for wine production (about 1,500 ha planted from 1999 to 2005). Today, the new wine producers need technical references about qualitative potential of the « Charentes Terroir », varieties and adapted vineyard management.
In order to answer to this professional request, an observatory of 18 plots of Merlot and 12 plots of Sauvignon have been laid out since 2003 and 2004 on various kinds of pedoclimate.