Jun 14, 2022 | 3 - WAC - Oral, IVES Conference Series, WAC 2022
Since the 18th century, sulfur dioxide (SO2) is used in winemaking. Added at different steps, its antimicrobial but also antioxidasic and antioxidant properties are very helpful for winemakers. Nevertheless sulfur dioxide has a real potential health impact, particularly for sensitive consumers often highlighted by hygienists. Nowadays, a serious trend for “natural” wines (i.e. produced without any additives), as described by their producers, could be observed on the French market what match with a proliferation of wines elaborated without any sulfite addition.
Jun 14, 2022 | 3 - WAC - Oral, IVES Conference Series, WAC 2022
Samples from 3 wine types were treated with a cationic exchange resin (7 lots) and stored for 8 years (47 samples). Forty-seven parameters were determined, including (1) important substrates with impact in white wine oxidation and (2) markers of oxidation. From group 1, sugars, elements, phenolic compounds, α-dicarbonyls and SO2 and from group 2, browning (A420), acetaldehyde, alkanals, furanic compounds were quantified.
Jun 14, 2022 | 3 - WAC - Oral, IVES Conference Series, WAC 2022
loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.
Jun 14, 2022 | 3 - WAC - Oral, IVES Conference Series, WAC 2022
During wine conservation in a bottle, the control of oxygen transfer from the outside environment to the wine inside the bottle is a key parameter that determines the wine quality. Many other factors can also influence the evolution of wine during postbottling aging,
Jun 14, 2022 | 3 - WAC - Oral, IVES Conference Series, WAC 2022
Oxygen transfer rate (OTR) is a technical property of closure, and it modulates the oxygen supply to the wine during its bottle aging. It’s an important parameter to take into account in the analysis of wine aroma evolution. OTR distribution is well documented for new closures, but little research has been published on its determination for aged closures. Initial oxygen release after bottling impacts the composition of wines during the first years of storage), but the link between OTR, sensory perception and aroma composition after many years of aging has not yet been clearly studied.
