Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

  1. Ferreira, V. 2
  2. Carrascon, V. 2
  3. Bueno, M. 2
  4. Ugliano, M. 3
  5. Fernandez-Zurbano, P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

  3. 3 Nomacorc SA, Chemin Xhenorie 7, Thimister-Clermont, Belgium
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Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2015

Volumen: 63

Número: 51

Páginas: 10928-10937

Tipo: Artículo

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DOI: 10.1021/ACS.JAFC.5B02988 SCOPUS: 2-s2.0-84952845586 WoS: WOS:000367636200005 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

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Resumen

Fifteen Spanish red wines extensively characterized in terms of SO2, color, antioxidant indexes, metals, and polyphenols were subjected to five consecutive sensor-controlled cycles of air saturation at 25 °C. Within each cycle, O2 consumption rates cannot be interpreted by simple kinetic models. Plots of cumulated consumed O2 made it possible to define a fast and highly wine-dependent initial O2 consumption rate and a second and less variable average O2 consumption rate which remains constant in saturations 2 to 5. Both rates have been satisfactorily modeled, and in both cases they were independent of Fe and SO2 and highly dependent on Cu levels. Average rates were also related to Mn, pH, Folin, protein precipitable proanthocyanidins (PPAs), and polyphenolic profile. Initial rates were strong and negatively correlated to SO2 consumption, indicating that such an initial rate is either controlled by an unknown antioxidant present in some wines or affected by a poor real availability of SO2. Remaining unreacted SO2 is proportional to initial combined SO2 and to final free acetaldehyde. © 2015 American Chemical Society.