Macrowine 2021
IVES 9 IVES Conference Series 9 Impact of sulfur compounds to the antioxidant stability of white wines

Impact of sulfur compounds to the antioxidant stability of white wines


The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3. Among the compounds in wine that potentially can inhibit oxidative reactions, thiol-containing compounds (RSH) have received increasing attention in recent years4. Moreover, the role of thiols as antioxidants in wine is usually assessed by quantifying the amounts of reduced and oxidized forms (i.e. GSH-GSSG) in wines5. In this study, in a vertical series of chardonnay wines, from 1995 to 2013 vintage, and from a same winery in Burgundy, we analyzed the amounts of targeted sulfur containing compounds. A good correlation among the total thiol content and the resistance against oxidation in different wines was observed. This provides direct information about the redox state of the wine and gives more insights in the mechanisms controlling wines ageing potential. Acknowledgements: We thank the regional council of Burgundy for their financial support.

1. Escudero, A.; Cacho, J.; Ferreira, V. Eur. Food Res. Tech. 2000, 211 (2), 105-110. 2. Elias, R. J.; Andersen, M. L.; Skibsted, L. H.; Waterhouse, A. L. Journal of Agricultural and Food Chemistry 2009, 57 (10), 4359-4365. 3. Nikolantonaki, M.; Coelho, C.; Gougeon, R. D. In A novel method for evaluation of white wine aging potential OENO, Bordeaux, Bordeaux, 2015. 4. Kreitman, G. Y.; Laurie, V. F.; Elias, R. J. Journal of Agricultural and Food Chemistry 2013, 61 (3), 685-692. 5. Mattivi, F.; Fedrizzi, B.; Zenato, A.; Tiefenthaler, P.; Tempesta, S.; Perenzoni, D.; Cantarella, P.; Simeoni, F.; Vrhovsek, U. Analytica Chimica Acta 2012, (0).

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster


Maria Nikolantonaki*, Christian Coelho, Régis Gougeon

*Université de Bourgogne

Contact the author


IVES Conference Series | Macrowine | Macrowine 2016


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