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…

Advancing grapevine science through genomic research

The seminar will examine the complexities and prospects of genomic research on Vitis species, characterize by exceptionally high heterozygosity and common interspecific gene flow. The seminar will showcase case studies highlighting the critical role of diploid genome references in grape research, specifically in areas such as aroma development, disease resistance, and domestication traits. It will also address the emerging focus on pangenomes within the Vitis genus, particularly in the context of genetic studies on naturally interbreeding populations.

Read More

Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.

Read More

Wine ageing: Managing wood contact time.

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds.

Read More

The current state and prospects for the development of viticulture and winemaking in Greece

Viticulture in Greece is the oldest, but in recent years there has been a reduction of areas intended for the production of wine products. The article contains data on viticulture in Greece. Over time, the land of Greek vineyards is fluctuating. There is a trend towards a decrease in areas in connection with the quota of products from the EU.

Read More

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements. In each condition, the same two wines were blind tasted: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay.

Read More