terclim by ICS banner
IVES 9 IVES Conference Series 9 HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Abstract

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations. However, these methods are complex, expensive and time consuming, thus not affordable for most small winery. Consequently, the development of several techniques that are faster, cheaper and user-friendly are currently of great interest. Among these, voltammetry has shown to be able to discriminate well wines according to their chemical composition, in particular in relationship to phenolic compounds. Aims: Our work aimed to understand the effect of oxygenation on voltammetric signals of wines. Material and Methods: DIfferent commercial red wines purchased from a local stores have been used in this study. The experimental protocol involved oxygenation of the wines in a 1 L bottle by hand shaking until the desired oxygen level was reached. Three level of oxygenation were chosen: 1.5 (TA), 5 (TB) and 7 mg/L O₂ (TC). Measures of oxygen have been carried out with a portable oximeter. The oxygenated wine was placed in 125 ml glass vials fitted with an oxygen sensor, filled without leaving any headspace and closed with sealing wax in order to not have oxygen exchanges with the outside. Electrochimical measurements were performed with a with a potentiostat using disposable screen- printed sensors in a three-electrode arrangement. Total polyphenols, anthocyanins, free and total SO₂ measurements were carried out using a multiparametric analyser and the dedicated kit. For colour de- termination were measured the absorbances at wavelengths 420, 520 and 620. The measures to determine the oxygen kinetic consumption were performed every 24 for hours. At the same time were carried out analysis with the multiparametric analyser and for colour determination. Results: Red wine voltammograms were impacted by oxygenation, with several voltametric features showing variation in profile and peak intensity according to the level of oxygen consumption. Different signal treatments strategies were applied to highlight the regions of the voltammograms mostly affected by oxidation, in particular through the use of derivative voltammetry.

 

1. Makhotkina, O., & Kilmartin, P. A. (2009). Uncovering the influence of antioxidants on polyphenol oxidation in wines using an electrochemical method: Cyclic voltammetry. Journal of Electroanalytical Chemistry, 633(1), 165-174
2. Ugliano, M., Slaghenaufi, D., Picariello, L., & Olivieri, G. (2020). Oxygen and SO₂ consumption of different enological tannins in relationship to their chemical and electrochemical characteristics. Journal of Agricultural and Food Chemistry, 68(47), 13418-13425.
3. Ferreira, C., Sáenz-Navajas, M. P., Carrascón, V., Næs, T., Fernández-Zurbano, P., & Ferreira, V. (2021). An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates. Food Chemistry, 365, 130405.
4. P. A. Kilmartin, Electrochemistry applied to the analysis of wine: A mini-review, Electrochemistry Communications, 2016, 67, 39-42 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Rosario Pascale, Leonardo Vanzo, Giacomi Cristanelli, Maurizio Uglian

Department of Biotechnology, University of Verona, 37134 Verona, Italy

Contact the author*

Keywords

Red wine, Oxygen, Phenolic compounds, Voltammetry

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More