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…

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More