The kinetics of oxygen and SO 2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?
2018
Carrascón, Vanesa | Vallverdu Queralt, Anna | Meudec, Emmanuelle | Sommerer, Nicolas | Fernandez-Zurbano, Purificación | Ferreira, Vicente | Instituto Agroalimentario de Aragón (IA2) ; Universidad de Zaragoza = University of Zaragoza [Saragossa University] = Université de Saragosse-Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Instituto de Ciencias de la Vid y el Vino (ICVV) ; Consejo Superior de Investigaciones Cientificas [España] = Spanish National Research Council [Spain] (CSIC)-Universidad de La Rioja (UR) | Spanish MINECO [AGL2014-59840], [RTC-2015-3379]; European Union (FEDER)
This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620 nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO2 is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO2 consumption is favoured by low levels of SO2, by a low availability of free SO2 caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO2 efficiently consume more epigallocatechin, prodelphinidins and procyanidins.
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