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…

Implications of the respect of pruning principles on grapevine development

After some decades sunk into oblivion, pruning has recently recovered the focus of grape growers and viticulturists worldwide. Attention is now being paid to the respect the sap flow continuity and to pruning wounds, as they may affect the general performance and longevity of the plant. The longevity and profitability are strongly affected by the increasing incidence of grapevine wood diseases (GWD), intensified by the omission of good pruning practices and leading to an increasingly aggressive pruning. The purpose of this study is to provide an objective evaluation of the short- and mid-term implications of different pruning practices that differ in the degree of observation several of pruning principles.

Read More

Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Aim: This study aimed to benchmark the chemical and sensory consequences of grapevine exposure to smoke, by comparing: (i) the concentration of volatile phenols and volatile phenol glycosides in control and smoke-affected grapes from different cultivars and different wine regions; and (ii) the chemical and sensory profiles of wines made from control and smoke-affected grapes, from different cultivars.  

Read More

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.

Read More

Field performance of red and white “pilzwiderstandsfähige” (PIWI) cultivars in the south of Uruguay

As knowledge about the oenological potential of disease-tolerant grape varieties (PIWI) continues to grow and consumer demand for product safety and sustainable production increases, more governments worldwide are permitting the cultivation of these varieties [1].

Read More

NADES extraction of anthocyanins derivatives from grape pomace

Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process

Read More