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…

Influence of viticulture on the temporary evolution of the landscape: the case of the AO Ribera del Duero (Central Spain)

The European Landscape Convention (ELC, 2001) defined the landscape as the “part of a
territory as perceived by the population and resulting from the action of natural and/or human factors and their interrelationships”. Wine landscapes, protected or not under figures such as cultural landscapes or Cultural heritage, are a clear demonstration of this definition, denoting the interrelationships of the natural
environment and the action of the human, which modulates the territory to give the different wine
landscapes. This work was focused on the study of the effect of the human factors linked to the cultivation of the vine on the modification of the landscape.

Gastrointestinal digestion of wine sulphites and their effects on human gut microbiota

Sulphites are by far the most widely used additive in the wine industry. In relation to health, the interaction of sulphites with the gut microbiota has not been addressed so far. Following the consumption of wine and other sulphite-containing foods, the gastrointestinal tract and the microbiome are one of the first barriers that these compounds face in the human organism. In this study, we used a previously validated gastrointestinal digestion model (SIMGI®) [1,2] to evaluate the effect of intestinal digestion of wine sulphites on the gut microbiome.

What is the best time to harvest grapes destined for withering? Ripeness and dehydration length affect phenolic composition of Nebbiolo grapes

Sfursat di Valtellina is a DOCG reinforced wine produced in Valtellina from partially withered red grapes of Vitis vinifera L. cv. Nebbiolo. The grape ripeness degree and the dehydration process strongly influence the physicochemical characteristics of grapes [1, 2, 3]. In particular, grape skin and seeds contain several classes of phenolic compounds strictly associated with red wine quality, which are significantly affected by these factors [4]. The aim of this research is to assess the combined influence of different ripeness levels and withering rates on the standard chemical composition and phenolic profile of winegrape in order to provide new insights and approaches to the management of withering, searching for the valorization of grape potentialities.

Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (1)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Application of organic carbon status indicators on vineyard soils: the case study of DOC Piave (Veneto region, Italy)

According to the Kyoto Protocol objectives, it’s necessary to identify alternative carbon dioxide sinks, and vineyard soils could be a significant opportunity.