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…

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More

EFFECTS OF LEAF REMOVAL AT DIFFERENT BUNCHES PHENOLOGICAL STAGES ON FREE AND GLYCOCONJUGATE AROMAS OF SKINS AND PULPS OF TWO ITALIAN RED GRAPES

Canopy-management practices are applied in viticulture to improve berries composition and quality, having a great impact on primary and secondary grape metabolism. Among these techniques, cluster zone leaf removal (defoliation) is widely used to manage air circulation, temperature and light radiation of grape bunches and close environment. Since volatiles are quantitatively and qualitatively influenced by the degree of fruit ripeness, the level of solar exposure, and the thermal environment in which grapes ripen, leaf removal has been shown to affect volatile composition of grape berries [1].

Read More

EFFECTS OF INDUCED SUNBURN DAMAGES ON WHITE WINE PROPERTIES

Climate change is a great challenge for the environment and affects the wine industry as well. Sunburn damage of sensitive grapes increase with severe heat periods. Besides significant loss of yield sunburn, modifies sensory properties of the wines and may cause climate-related off-flavours. To initiate sunburn in a controlled way, in 2021 sunburn was directly induced in the vineyard with the GrapeBurner device, exposing grapes of the varieties Riesling and Pinot Blanc with UV and IR radiation. This device was first assembled by Kai Müller of the university in Geisenheim and consists of a carriage with 6 UV/IR lamps. A 15 min irradiation was applied in early September at 60°Oe. Due to the colder season in 2021 the grapes were not harmed by previous sunburn damage.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More