Macrowine 2021
IVES 9 IVES Conference Series 9 Red wine oxidation: oxygen consumption kinetics and high resolution uplc-ms analysis

Red wine oxidation: oxygen consumption kinetics and high resolution uplc-ms analysis

Abstract

Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times and the numerous resulting reaction products. There is a need for global and rapid in vitro tests to predict wine oxidation kinetics. First, three different forced oxidation protocols were developed on a “young” (2018) red wine to follow the consumption of oxygen. After oxygen saturation of the wines at 22°C, the red wines were oxidized following 3 different protocols

1 – heat at 60°C

2 –laccase oxidation at 22°C

3 –hydrogen peroxide oxidation at 22°C

The oxygen consumption kinetics were followed by oxo-luminescence oxygen measurements. The oxygen consumption all followed a first order kinetic on the 2018 wine but had different kinetics constants depending on the oxidation protocol. High resolution UPLC-MS was also performed on forced oxidation samples and compared to natural oxidation samples of naturally aged red wines (2014 and 2010 vintages). Specific polyphenols (anthocyanins, flavanols and their derivatives) were impacted in both naturally or artificially aged wines and differed depending on the oxidation protocol. For example, the intensity of some low molecular weight polyphenols increased both in naturally or artificially heated aged wines ([M+H]+= 287; 289; 291; 303; 317; 319). However, some differences were observed between natural and artificial aging for higher molecular weight polyphenols ([M+H]+= 493; 535; 639)

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Stacy Deshaies

SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France.,Guillaume CAZALS: IBMM, Univ Montpellier, Montpellier, France  Christine ENJALBAL: IBMM, Univ Montpellier, Montpellier, France  François GARCIA :SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France. Laetitia MOULS: SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France. Cédric SAUCIER: SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France.

Contact the author

Keywords

wine; oxidation; polyphenol; syrah; mass spectrometry; oxygen; vintage; markers

Citation

Related articles…

Typology of Terroirs around the world

It seems implausible that the geographical development of the vineyards could have been affected by a shift in the positions of the Earth’continents

Applying artificial intelligence for improving grape yield estimation: A case study of wine and table grapes in South Africa

Accurate grape yield estimation is essential for effective vineyard management, crop planning, and resource allocation. Traditional methods often involve time-consuming and labour-intensive processes, which may introduce errors due to the large size and inherent spatial variability of the vineyard blocks.

Exploring the gene regulatory networks of WRKY family in grapevine (Vitis vinifera  L.) using DAP-Seq

The recent development of regulatory genomics has raised increasing interest in plant research since transcriptional regulation of genes plays a pivotal role in many biological processes. By shedding light on the target genes of the various transcription factors (TFs), it is therefore possible to infer the influence they exert on the different molecular mechanisms. In this regard, the attention was focused on WRKYs, a family of TFs almost exclusively found in plant species. In grapevine, WRKYs are involved in several biological processes, playing a key role in berry development, hormonal balance and signalling, biotic and abiotic stresses responses, and secondary metabolites biosynthesis.

Bioprotection and oenological tannins association to protect Rosé wine color

The bioprotection of musts or grapes is a strategy for limiting sulfiting during winemaking and more specifically at pre-fermentative step. The most preconized yeasts in bioprotection mainly belong to Metschnikowia pulcherrima and Torulaspora delbrueckii species. While previous studies have demonstrated that bioprotectant non-Saccharomyces strains were able to protect musts and wines against microbial spoilage as well as sulfites, they cannot protect must against oxidation which appears to be the main limit of this practice.

Un siècle de publications et d’archives de l’OIV : un patrimoine mondial de valeur universelle exceptionnelle pour les sciences et techniques de la vigne et du vin

In 2004, at its general assembly, the oiv adopted the transfer of its scientific and technical heritage from the office to the international organisation of vine and wine. Unesco defines heritage as “our legacy from the past, what we live with today, and what we pass on to future generations.”