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Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines

Authors :
Stacy Deshaies
Guillaume Cazals
Christine Enjalbal
Thibaut Constantin
François Garcia
Laetitia Mouls
Cédric Saucier
Source :
Antioxidants, Vol 9, Iss 8, p 663 (2020)
Publication Year :
2020
Publisher :
MDPI AG, 2020.

Abstract

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 for the enzymatic test and 2.86 ppm·h−1 for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]+ = 291, 331, 347, 493, 535, 581, 639 Da.

Details

Language :
English
ISSN :
20763921
Volume :
9
Issue :
8
Database :
Directory of Open Access Journals
Journal :
Antioxidants
Publication Type :
Academic Journal
Accession number :
edsdoj.3341ba8861744fc097d116090e0cdec9
Document Type :
article
Full Text :
https://doi.org/10.3390/antiox9080663