IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 New understanding on sulfites reactivity in wine

New understanding on sulfites reactivity in wine

Abstract

Sulfur dioxide is widely used during winemaking as an antioxidant and antimicrobial agent. Bisulfite (HSO3−), the predominant form of SO2 at wine pH, reacts with several wine components forming sulfonated adducts. Up to now, the compounds that react with SO2 are categorized into strong and weak binders, depending on the stability of the sulfonated adducts that they produce, meaning that compared to the strong binders, weak binders release easily SO2, and under oxidation conditions, they become a pool of free SO2 that will contribute later to wine’s oxidative stability. Carbonyl compounds have been well studied regarding their reaction with SO2, in contrast to peptides and sulfur containing compounds. In this work, 1H NMR spectroscopy has been used in order to monitor directly under wine-like acidic conditions, the kinetics of sulfonation reactions of carbonyls (acetaldehyde and pyruvic acid) and sulfur containing compounds (cysteine and glutathione) with different ratios of SO2 in aerobic and anaerobic conditions. These simulations of wine aging have shown first, that during aging sulfonation reactions to strong carbonyl binders are reversible inducing a decrease on total SO2 level. The dissociation of carbonyls from sulfites is occurred under all conditions. Second, thiol containing compounds appeared to play the key role as metabolic SO2 sink at the late stages of bottle aging. These, until now, unconsidered SO2 binders appeared stables under wine oxidation conditions and represent the truly waste fraction of sulfites during aging. This study puts under reconsideration the way of evaluating the strength of the SO2 binders and could possibly contribute to new strategies for SO2 management in winemaking.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Tachtalidou Sofia1, Spyros Apostolos2, Heinzmann Silke3, Sok Nicolas1, Noret Laurence1, Denat Frank4, Schmitt-Kopplin Philippe3, Gougeon Régis1 and Nikolantonaki Maria1

 1UMR PAM Université de Bourgogne/Agro Sup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 2 Rue Claude Ladrey, 21000, Dijon, France
2NMR Laboratory, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003, Heraklion, Crete, Greece
4Institut de Chimie Moléculaire de l’Université de Bourgogne, UMR 6302, CNRS, Université Bourgogne Franche-Comté, 21078 Dijon, France

Contact the author

Keywords

sulfur dioxide, acetaldehyde, glutathione, wine, oxidation

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Implementing VIS-NIR spectroscopy as a rapid and non-intrusive technique for assessing anthocyanin and phenolic concentrations in Vitis vinifera L. Grenache whole grape berries

Anthocyanins and phenolic compounds play a crucial role in winemaking, contributing to the profile, flavor, color, texture, and stability of wine. Grape clusters, specifically Vitis vinifera L. cv. Grenache, were handpicked from a commercial vineyard sited in Tudelilla, La Rioja, Spain (42°18′ 52.26″, Long. -2°7′ 59.15″, Alt. 582 m) on five distinct dates from veraison to harvest during the 2015 season. Non-contact spectral measurements were conducted on intact grape berries using a VIS-NIR spectrometer operating in the 570 – 1000 nm spectral range under controlled laboratory conditions, positioned at a distance of 25 cm from the berries. The quantification of 16 anthocyanins and phenols in 120 grape clusters was performed using HPLC, established as the reference method for validating the spectral tool.

Read More

Effect of Candida zemplinina oak chips biofilm on wine aroma profile

Candida zemplinina (synonym Starmerella bacillaris) is frequently isolated in grape must in different vitivinicultural areas. The enological significance of C. zemplinina strains used in combination with S. cerevisiae has been demonstrated, being wines produced by the above-mixed starter, characterized by higher amounts of glycerol and esters.

Read More

Innovative red winemaking strategy: biosurfactant-assisted extraction and stabilization of phenolic compounds

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

Read More

Hydroxycinnamic acids in grapes and wines made of Tannat, Marselan and Syrah from Uruguay

Background: hydroxycinnamic acids (HCA), present in pulp and skin of grapes, are relevant compounds in red winemaking

Read More

Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

La Région Piemonte a commencé en 1994 un projet de caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie) par une équipe pluridisciplinaire avec la participation de 6 Instituts de recherche qui travaillent dans la Région et la collaboration de 2 Associations des producteurs viticoles et des organismes de valorisation du vin Barolo.

Read More