IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Red wine oxidation study by accelerating ageing tests and electrochemical method

Red wine oxidation study by accelerating ageing tests and electrochemical method

Abstract

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions.
In order to obtain information on the oxidative behavior of red wines, oxygen consumption rates and electrochemical modifications (obtained by cyclic voltammetry) were measured for nine red wines subject to three different accelerated ageing tests (after wine air saturation). Chemical test (hydrogen peroxide add), enzymatic test (laccase from Trametes versicolor add) and temperature test (heat at 60°C) were carried out. Global phenolic composition, metals (Fe and Cu) and free SO2 concentrations were also determined. 
The obtained results showed oxidative behavior depended both on the wine sample and accelerated ageing test type. Good correlations were obtained between electrochemical parameters (charges at different potentials related to reductive properties) for non-oxidized wines and their variation after enzymatic and temperature tests, meaning that cyclic voltammetry could be used in order to predict these two oxidation tests and reflect the wine sensitivity towards respective oxidation targets. To strengthen this, good correlations were also obtained between the electrochemical parameters of the initial wines and oxygen consumption rates for these two tests. However, it was not possible to predict wine chemical oxidation test based on hydrogen peroxide from the electrochemical measurements.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Garcia François1, Deshaies Stacy1, Garcia Luca1, Veran Frédéric2, Mouls Laetitia1 and Saucier Cédric1

1SPO-University of Montpellier
2SPO-INRAE Montpellier

Contact the author

Keywords

cyclic voltammetry; phenolic compounds; red wine; oxygen consumption rate; oxidation

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Tools for assessing vine nitrogen status; role of nitrogen uptake in the “terroir” effect

Among the numerous nutrients vines extract from the soil, nitrogen is the one that interferes most with vine vigor, yield, berry constitution and wine quality. Many studies relate on the influence of various levels of nitrogen
Read More

Texas terroir: gis characterization of the texas high plains ava

The Texas High Plains AVA is one of eight officially recognized wine regions in Texas, established in 1993. Six local wineries, including the second-largest in Texas, are supported by approximately 50 vineyards, which are also major suppliers of grapes to Texas wineries outside the region.

Read More

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More

Innovative approaches for fungicide resistance monitoring in precision management of grapevine downy mildew

Effective control with fungicides is essential to protect grapevine from downy mildew, a devastating disease caused by the oomycete Plasmopara viticola. Managing this disease faces challenges in maintaining fungicide efficacy as the number of modes of action decreases and the risk of fungicide resistance increases. Long-term measures should address strains resistant to multiple modes of action, that can be selected by the repeated use of single-site fungicides. For these reasons, a precision management of the disease, that considers the selection of the best fungicide schedule according to the sensitivity profile of the pathogen population, is needed.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More