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…

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More