IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Controlling Wine Oxidation: Effects of pH on Key Reaction Rates

Controlling Wine Oxidation: Effects of pH on Key Reaction Rates

Abstract

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim. The effects of pH on the rates of several key reactions in the wine oxidation pathway were evaluated in model wine. Wine oxidation starts with the redox cycling of iron between two oxidation states: iron(II) is oxidized by oxygen while iron(III) is reduced by phenols. While iron(III) reduction slowed as pH was increased from 3 to 4, oxygen consumption by iron(II) accelerated. However, pseudo-first order rate constants for oxygen consumption remained at least ten times lower than those of iron(III) reduction, suggesting that iron(II) oxidation is the rate-determining reaction for wine oxidation, and wine aging is thus limited by oxygen ingress. Despite this, different wines subject to the same oxidative conditions will often vary in their rate of maturation, indicating another control point “downstream” in the oxidation pathway. Hydrogen peroxide formed upon the reduction of oxygen can react in one of two ways: the iron-catalyzed Fenton oxidation of ethanol into acetaldehyde, or quenching by sulfur dioxide. Acetaldehyde production from added H2O2 was faster at pH 4 than at pH 3, while the efficacy of SO2 as an antioxidant was diminished, lending credence to the notion that high-pH wines deteriorate more quickly than more acidic wines. These observations may be explained by the pH-dependent complexation of iron by tartrate and other carboxylic acids in wine, which determines the reduction potential of iron and controls its reactivity. Findings overall suggest viticultural and winemaking practices, as they pertain to the management of wine acidity, may have significant long-term repercussions on aging.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Nguyen Thi1

1Weincampus Neustadt, Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR), Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany

Contact the author

Keywords

wine ageing, oxidation, iron, acidity, Fenton

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Cover crops under-vine impact on grapevine performance and vineyard soil microorganisms is highly affected by edaphoclimatic conditions at a regional scale 

Soil management through cover crops can influence the cycle of nutrients, promote water infiltration, decrease erosion, and enhance the soil microbiota biodiversity, improving the grapevine performance. However, the area under the vines tends to be left bare by applying herbicides or tillage to avoid competition with the crop in semi-arid climates. Use of covers under-vine might be an alternative to these practices aiming at grapevine quality and soil health improvement. The aim of this research was to study the implications of soil management under the vines (cultivation and cover crops) on growth, yield, berry composition and soil microbial communities. A cover crop composed by a mixture of legumes was sown and compared with a control (cultivation), which includes frequent tillage to keep the soil bare, in three areas characterized by different edaphoclimatic conditions in the region of Navarra.

Read More

Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Cabernet Sauvignon is one of the most important winegrape varieties in Chile. However, temperature raise and decreased rainfall due to climate change can lead to grape quality decrease in certain areas. Amino acids are essential as nitrogen source for yeast but also directly affect grape quality serving as precursors of certain volatile compounds that enhance the wine bouquet. Besides, glutathione is an important tripeptide acting as antioxidant, preventing the appearance of browning pigments in must and exerts a protective effect in volatile compounds.

Read More

Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Read More

Characterisation of berry shrivel in Vitis vinifera L. Cultivars in the Stellenbosch wine region

Late season dehydration, bunch stem necrosis, sugar accumulation disorder and sunburn are various types of berry shrivel occurring in vineyards. The incidence of these types of shrivel, and the degree to which it occur are influenced by various factors in the vineyard. These factors include the presence of pests and diseases in the vineyard, genetic traits expressed in certain cultivars, as
well as climatic and environmental factors. The occurrence of berry shrivel in the vineyard could negatively impact the quality and quantity of the fruit produced.

Read More

Spatial characterisation of terrain units in the Bottelaryberg-Simonsberg-Helderberg wine growing area (South Africa)

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors

Read More