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…

Influence of basalt on the terroir of the Columbia Valley American Viticultural Area

The Columbia Valley American Viticultural Area (AVA) of the Pacific Northwest, USA is the world’s largest officially recognized viticultural area with basalt bedrock.
Read More

Evaluation of spraying effects of plant protection unmanned aerial vehicle on two different training systems of vine in Northeast China

In recent years, the application of plant protection unmanned aerial vehicle (UAV) in agricultural pest control has become more and more popular. However, there are few reports about the application of plant protection UAV for wine grapes, and there are no studies comparing the spraying effect of plant protection UAV with that of manual operation in vineyards. In this context, the objective of this study was to explore the feasibility of using plant protection UAV in vineyards instead of manual operations by evaluating the effectiveness of UAV spray in two common grape training systems in Northeast China.

Read More

Aromatic maturity is a cornerstone of terroir expression in red wine

In this video recording of the IVES science meeting 2023, Stéphanie Marchand (University of Bordeaux, ISVV, INRAE, UMR 1366 OENOLOGIE, Villenave d’Ornon, France) speaks about the aromatic maturity as a cornerstone of terroir expression in red wine. This presentation is based on an original article accessible for free on OENO One.

Read More

Chinese localization of wine aroma descriptors

Wine aroma descriptors are important tools for wine evaluation. The present well-known wine aroma descriptor system was created and based on Western culture, which makes difficult for Chinese consumers to recognize and learn wine. AIM: The aim of this study was to update the wine aroma descriptor system for Chinese.

Methods: Fifty-four wine aroma descriptors of ‘Le nez du vin’ was used as substitution candidates. Firstly, a survey on unfamiliar aromas was distributed to 150 untrained Chinese wine consumers. Twenty attributors, such as blackcurrent buds, quince, linden, were selected as the most 17 unfamiliar. Then, a descriptive analysis was performed by trained tasting panel to substitute the targeted twenty aromas perfume. Furthermore, reference standards were looked and new le nez du vin were made. Finally, a substitution analysis was performed to replace the unknown wine aroma to the Chinese local aromas.

Read More

A new winemaking technology: fermentation, aging and bottling without added additives and preservatives

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.

Read More