Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines
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 de...
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doaj-3341ba8861744fc097d116090e0cdec92020-11-25T03:05:51ZengMDPI AGAntioxidants2076-39212020-07-01966366310.3390/antiox9080663Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red WinesStacy Deshaies0Guillaume Cazals1Christine Enjalbal2Thibaut Constantin3François Garcia4Laetitia Mouls5Cédric Saucier6SPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, FranceIBMM, Université de Montpellier, 34093 Montpellier, FranceIBMM, Université de Montpellier, 34093 Montpellier, FranceLaboratoire d’Œnologie, UFR Pharmacie, Université de Montpellier, 34000 Montpellier, FranceSPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, FranceSPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, FranceSPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, FranceWine 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<sup>−1</sup> for the heat test to 3.33 ppm.h<sup>−1</sup> for the enzymatic test and 2.86 ppm.h<sup>−1</sup> 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]<sup>+</sup> = 291, 331, 347, 493, 535, 581, 639 Da.https://www.mdpi.com/2076-3921/9/8/663wineoxidationpolyphenolSyrahmass spectrometryoxygen |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Stacy Deshaies Guillaume Cazals Christine Enjalbal Thibaut Constantin François Garcia Laetitia Mouls Cédric Saucier |
spellingShingle |
Stacy Deshaies Guillaume Cazals Christine Enjalbal Thibaut Constantin François Garcia Laetitia Mouls Cédric Saucier Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines Antioxidants wine oxidation polyphenol Syrah mass spectrometry oxygen |
author_facet |
Stacy Deshaies Guillaume Cazals Christine Enjalbal Thibaut Constantin François Garcia Laetitia Mouls Cédric Saucier |
author_sort |
Stacy Deshaies |
title |
Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines |
title_short |
Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines |
title_full |
Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines |
title_fullStr |
Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines |
title_full_unstemmed |
Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines |
title_sort |
red wine oxidation: accelerated ageing tests, possible reaction mechanisms and application to syrah red wines |
publisher |
MDPI AG |
series |
Antioxidants |
issn |
2076-3921 |
publishDate |
2020-07-01 |
description |
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<sup>−1</sup> for the heat test to 3.33 ppm.h<sup>−1</sup> for the enzymatic test and 2.86 ppm.h<sup>−1</sup> 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]<sup>+</sup> = 291, 331, 347, 493, 535, 581, 639 Da. |
topic |
wine oxidation polyphenol Syrah mass spectrometry oxygen |
url |
https://www.mdpi.com/2076-3921/9/8/663 |
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