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…

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.
Read More

High-power ultrasound for improving chromatic characteristics in wines. Does a varietal effect exist?

The use of high-power ultrasound (US) during the winemaking process has been extensively studied at laboratory scale in order to demonstrate its possible use to improve the extraction of compounds of interest. However, studies on semi-industrial and industrial scale are needed to confirm this positive effect, since the International Organization of Vine and Wine approved its industrial use in 2019 [1].

Read More

Guyot or pergola for dehydration of Rondinella grape

Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties

Read More

Potential of new genetic resources to improve drought adaptation of grapevine rootstocks

Grapevines are grown mainly as grafts worldwide, but the rootstocks most commonly used were selected between the late 19th and early 20th centuries and are based on reduced genetic diversity[1]. In the context of climate change, it is indeed urgent to diversify the range of rootstocks with genotypes much more adapted to drier environments, than the existing ones[2]. The aim of this study was to evaluate the potential of new genetic resources for grapevine rootstock breeding programs. For this purpose, 12 American and Asian wild Vitis species (3 to 5 accessions per species = 50 accessions) were evaluated for their rooting ability and drought response.

Read More

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

Read More