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

Autor: Carrascón, V.;  Vallverdú-Queralt, A.; Meudec, E.; Sommerer, N.; Fernández Zurbano, Purificación; Ferreira, Vicente; 

Tipo de documento: Artículo de revista

Revista: Food Chemistry. ISSN: 0308-8146. Año: 2018. Volumen: 241. Páginas: 206-214.

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,42  SNIP: 1,93 

CIRC: GRUPO A - EXCELENCIA

Referencias:

  • Aleixandre-Tudo, J.L., Lizama, V., Alvarez, I., Nieuwoudt, H., Garcia, M.J., Aleixandre, J.L., du Toit, W.J., Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines (2016) Australian Journal of Grape and Wine Research, 22 (2), pp. 205-214
  • Atanasova, V., Fulcrand, H., Cheynier, W., Moutounet, M., Effect of oxygenation on polyphenol changes occurring in the course of wine-making (2002) Analytica Chimica Acta, 458 (1), pp. 15-27
  • Bakker, J., Timberlake, C.F., Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines (1997) Journal of Agricultural and Food Chemistry, 45 (1), pp. 35-43
  • Bindon, K.A., McCarthy, M.G., Smith, P.A., Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration (2014) Lwt-Food Science and Technology, 59 (2), pp. 923-932
  • Boulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Journal of Enology and Viticulture, 52 (2), pp. 67-87
  • Bueno, M., Carrascón, V., Ferreira, V., Release and formation of oxidation-related aldehydes during wine oxidation (2016) Journal of Agricultural and Food Chemistry, 64 (3), pp. 608-617
  • Cano-Lopez, M., Pardo-Minguez, F., Schmauch, G., Saucier, C., Teissedre, P.-L., Lopez-Roca, J.M., Gomez-Plaza, E., Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents (2008) Journal of Agricultural and Food Chemistry, 56 (14), pp. 5932-5941
  • Carrascón, V., Fernández-Zurbano, P., Bueno, M., Ferreira, V., Oxygen consumption by red wines. Part II: Differential effects on color and chemical composition caused by oxygen taken in different sulfur dioxide-related oxidation contexts (2015) Journal of Agricultural and Food Chemistry, 63 (51), pp. 10938-10947
  • Carrascón, V., Ontañón, I., Bueno, M., Ferreira, V., Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine (2017) Journal of Chromatography A, 1504, pp. 27-34
  • Cejudo-Bastante, M.J., Hermosin-Gutierrez, I., Perez-Coello, M.S., Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines (2011) Food Chemistry, 124 (3), pp. 727-737
  • Cheynier, V., Duenas-Paton, M., Salas, E., Maury, C., Souquet, J.M., Sarni-Manchado, P., Fulcrand, H., Structure and properties of wine pigments and tannins (2006) American Journal of Enology and Viticulture, 57 (3), pp. 298-305
  • Coelho, J.M., Howe, P.A., Sacks, G.L., A headspace gas detection tube method to measure so2 in wine without disrupting SO2 equilibria (2015) American Journal of Enology and Viticulture, 66, pp. 257-265
  • Danilewicz, J.C., Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system: Central role of iron and copper (2007) American Journal of Enology and Viticulture, 58 (1), pp. 53-60
  • Danilewicz, J.C., Mechanism of autoxidation of polyphenols and participation of sulfite in wine: key role of iron (2011) American Journal of Enology and Viticulture, 62 (3), pp. 319-328
  • Danilewicz, J.C., Seccombe, J.T., Whelan, J., Mechanism of interaction of polyphenols, oxygen, and sulfur dioxide in model wine and wine (2008) American Journal of Enology and Viticulture, 59 (2), pp. 128-136
  • European Commission Regulation (EC) No 606/2009. (2009), vol. Annex I B
  • Felipe Laurie, V., Zuniga, M.C., Carrasco-Sanchez, V., Santos, L.S., Canete, A., Olea-Azar, C., Agosin, E., Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro (2012) Food Chemistry, 131 (4), pp. 1510-1516
  • Ferreira, V., Carrascón, V., Bueno, M., Ugliano, M., Fernandez-Zurbano, P., Oxygen consumption by red wines. Part I: consumption rates, relationship with chemical composition, and role of SO2 (2015) Journal of agricultural and food chemistry, 63 (51), pp. 10928-10937
  • Firouzabadi, H., Iranpoor, N., Zolfigol, M.A., Selective and efficient transformation of thioethers to their sulfoxides and catalytic conversions of thiols to the disulfides with hydrated iron(III) and copper(II) nitrates in aprotic organic solvents or under solvent free conditions (1998) Synthetic Communications, 28 (7), pp. 1179-1187
  • Fulcrand, H., Benabdeljalil, C., Rigaud, J., Cheynier, V., Moutounet, M., A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins (1998) Phytochemistry, 47 (7), pp. 1401-1407
  • Fulcrand, H., dosSantos, P.J.C., SarniManchado, P., Cheynier, V., FavreBonvin, J., Structure of new anthocyanin-derived wine pigments (1996) Journal of the Chemical Society-Perkin Transactions, 1 (7), pp. 735-739
  • Gambuti, A., Han, G., Peterson, A.L., Waterhouse, A.L., Sulfur dioxide and glutathione alter the outcome of microoxygenation (2015) American Journal of Enology and Viticulture, 66 (4), pp. 411-423
  • Grindlay, G., Mora, J., de Loos-Vollebregt, M.T.C., Vanhaecke, F., Evaluation of the multi-element capabilities of collision/reaction cell inductively coupled plasma-mass spectrometry in wine analysis (2014) Talanta, 128, pp. 379-385
  • Guerrero, R.F., Cantos-Villar, E., Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review (2015) Trends in Food Science &
  • Technology, 42 (1), pp. 27-43
  • Hernandez-Orte, P., Ibarz, M.J., Cacho, J., Ferreira, V., Amino acid determination in grape juices and wines by HPLC using a modification of the 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method (2003) Chromatographia, 58 (1-2), pp. 29-35
  • Herrero, P., Caracterización químico-sensorial del aroma de vinos procedentes de diferentes variedades tintas y blancas. Nuevas estrategias cuantitativas y quimio-sensoriales (2015), Universidad de Zaragoza Zaragoza, Spain
  • Kennedy, J.A., Jones, G.P., Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol (2001) Journal of Agricultural and Food Chemistry, 49 (4), pp. 1740-1746
  • Lopez, R., Aznar, M., Cacho, J., Ferreira, V., Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection (2002) Journal of Chromatography A, 966 (1-2), pp. 167-177
  • Mouls, L., Fulcrand, H., UPLC-ESI-MS study of the oxidation markers released from tannin depolymerization: toward a better characterization of the tannin evolution over food and beverage processing (2012) Journal of Mass Spectrometry, 47 (11), pp. 1450-1457
  • OIV. (2009). Compendium of International Methods of Analysis
  • Ortega, C., Lopez, R., Cacho, J., Ferreira, V., Fast analysis of important wine volatile compounds Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts (2001) Journal of Chromatography A, 923 (1-2), pp. 205-214
  • Ortega Heras, M., Rivero-Perez, M.D., Perez-Magarino, S., Gonzalez-Huerta, C., Gonzalez-Sanjose, M.L., Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation (2008) European Food Research and Technology, 226 (6)
  • Pérez-Magariño, S., González-San José, M.L., Polyphenols and Colour Variability of Red Wines Made from Grapes harvested at different ripeness grade (2006) Food Chemistry, 96 (2), pp. 197-208
  • Poncet-Legrand, C., Cabane, B., Bautista-Ortin, A.-B., Carrillo, S., Fulcrand, H., Perez, J., Vernhet, A., Tannin Oxidation: Intra- versus Intermolecular Reactions (2010) Biomacromolecules, 11 (9), pp. 2376-2386
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D., Handbook of Enology. Volume 2. The Chemistry of Wine Stabilization and Treatments (2006), (New York ed. Vol. 2) John Wiley &
  • Sons Chichester
  • Sheridan, M.K., Elias, R.J., Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation (2015) Food Chemistry, 177, pp. 17-22
  • Sheridan, M.K., Elias, R.J., Reaction of acetaldehyde with wine flavonoids in the presence of sulfur dioxide (2016) Journal of Agricultural and Food Chemistry, 64 (45), pp. 8615-8624
  • Singleton, V.L., Oxygen with phenols and related reactions in musts, wines and model systems – observations and practical implications (1987) American Journal of Enology and Viticulture, 38 (1), pp. 69-77
  • Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent (1999) Oxidants and Antioxidants, 299, pp. 152-178. , L. Packer Pt A
  • Somers, T.C., Polymeric nature of wine pigments (1971) Phytochemistry, 10 (9), p. 2175
  • Timberlake, C.F., Bridle, P., Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines (1976) American Journal of Enology and Viticulture, 27 (3), pp. 97-105
  • Ugliano, M., Oxygen contribution to wine aroma evolution during bottle aging (2013) Journal of Agricultural and Food Chemistry, 61 (26), pp. 6125-6136
  • Vallverdu-Queralt, A., Meudec, E., Ferreira-Lima, N., Sommerer, N., Dangles, O., Cheynier, V., Le Guerneve, C., A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC-DAD-ESI-MSn (2016) Food Chemistry, 199, pp. 902-910
  • Vallverdú-Queralt, A., Meudec, E., Eder, M., Lamuela-Raventos, R.M., Sommerer, N., Cheynier, V., The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometry (2017) ChemistryOpen, 6 (3), pp. 336-339
  • Vernhet, A., Dubascoux, S., Cabane, B., Fulcrand, H., Dubreucq, E., Poncet-Legrand, C., Characterization of oxidized tannins: comparison of depolymerization methods, asymmetric flow field-flow fractionation and small-angle X-ray scattering (2011) Analytical and Bioanalytical Chemistry, 401 (5), pp. 1559-1569
  • Vidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V., Waters, E., Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine (2004) Analytica Chimica Acta, 513 (1), pp. 57-65
  • Vivas, N., Glories, Y., Les phénoménes d'oxydoreduction liés à l'élevage en barrique des vins rouges: Aspectd technologiques (1993) Revue Francaise d'Oenologie, 33, pp. 33-38
  • Vivas, N., Glories, Y., Role of oak wood ellagitannins in the oxidation process of red wines during aging (1996) American Journal of Enology and Viticulture, 47 (1), pp. 103-107
  • Vivas, N., Vivas de Gaulejac, N., Nonier, M.F., Quelques aspect cinétiques de la consommation de l'oxygène et conséquences technologiqes des oxydations dans les vins rouges (2014) Rev. des Oenologues, (150), pp. 27-31