The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

  1. Carrascón, V. 2
  2. Vallverdú-Queralt, A. 3
  3. Meudec, E. 3
  4. Sommerer, N. 3
  5. Fernandez-Zurbano, P. 1
  6. Ferreira, V. 12
  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 Institut National de la Recherche Agronomique
    info

    Institut National de la Recherche Agronomique

    París, Francia

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Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2018

Volumen: 241

Páginas: 206-214

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2017.08.090 SCOPUS: 2-s2.0-85028713093 WoS: WOS:000411624400026 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

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Resumen

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. © 2017 Elsevier Ltd